Focaccia with salad made with herb-flavoured tomatoes and strong Provolone Valpadana P.D.O.
- 160 g of strong Provolone Valpadana P.D.O.
- 400 g of “00” type flour + additional flour for the worktop
- 1 teaspoon of salt
- 100 ml of extra-virgin olive oil
- 1 packet of instant yeast for pizza
- 200 ml of water at room temperature
- 350 g of date tomatoes
- Salt, thyme lemon, basil, fresh oregano and mint
- Doses for: 4 people
- Preparation time: 50 minutes
How to make the focaccia (bun) with a salad of herb-flavoured tomatoes and strong Provolone Valpadana P.D.O.
Put the flour in a bowl and add salt and yeast, stirring to mix. Mix the water with 40 ml of oil and add to the bowl.
First work with a wooden spoon in the bowl, then move to the worktop sprinkled with flour. Knead for about 10 minutes until a smooth and compact mass is obtained. Cut it in half and cut from the two parts two sheets with 28-cm diameter.
Place them on two pans greased with 20 ml of oil each and bake them at 220° C about 20 minutes. Remove the buns from the oven and let them cool down. In the meantime wash the date tomatoes thoroughly. Cut them into four pieces lengthwise and season them with the remaining oil, a generous helping of salt and freshly chopped herbs.
Cut the buns into squares, season them with tomatoes, complete with grated curls of strong Provolone Valpadana P.D.O., some fresh oregano leaves and serve.
Bloody Mary Cocktail
Ingredients for 4 people:
- 400 ml of tomato juice
- 200 ml of vodka
- 4 small celery stalks
- 1 teaspoon of Tabasco
- 1 teaspoon of Worcester sauce
- Salt, pepper, ice
Pour plenty of ice in a pitcher. Add tomato juice, vodka, tabasco, Worcester sauce and stir with a long spoon. Add salt and pepper to taste.
Pour into glasses, decorate with celery stalks and serve.
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