Montanare with Tomato Sauce and Basil by @maritoemoglie_incucina

1h45

4 servings

🌾

500 g

Flour 00

🍞

25 g

Fresh brewer's yeast

💧

200 ml

Water

🧂

5 g

Salt

🍬

4 g

Sugar

🥜

1 l

Peanut oil

🍅

300 g

Tomato sauce

🧀

60 g

Parmesan

🌿

10 g

Fresh basil leaves

  1. Measure
    • 00 flour
    • fresh baker's yeast
    • warm water

    Measure the flour, yeast, water, salt, sugar, oil, tomato sauce, Parmesan, and basil.

  2. Place
    • fresh baker's yeast
    • granulated sugar

    Place the fresh baker's yeast and granulated sugar in the small bowl.

  3. Add
    • fresh baker's yeast
    • warm water
    • granulated sugar

    Add a small portion of the warm water and stir until the yeast dissolves.

  4. Rest
    • fresh baker's yeast

    Rest the yeast mixture for 10 minutes until it becomes foamy.

  5. Combine
    • 00 flour
    • salt

    Combine the 00 flour and salt in the large bowl.

  6. Pour
    • fresh baker's yeast
    • warm water
    • 00 flour

    Pour the activated yeast mixture and remaining warm water into the flour.

  7. Knead
    • 00 flour
    • fresh baker's yeast
    • warm water

    Knead the mixture until the dough is smooth and elastic.

  8. Shape
    • 00 flour

    Shape the dough into a ball and place it in the large bowl.

  9. Rise

    Cover the bowl with the clean kitchen towel and let the dough rise for 60 minutes in a warm draft-free place.

  10. Roll
    • 00 flour

    Roll the risen dough to about 1 cm thick.

  11. Cut
    • 00 flour

    Cut the dough into regular round discs with the round cookie cutter.

  12. Pour
    • peanut oil

    Pour the peanut oil into a deep frying pan and heat it over the stovetop.

  13. Fry
    • peanut oil
    • 00 flour

    Fry the dough discs in the hot oil until golden and crisp, turning as needed.

  14. Drain

    Lift the fried montanare from the oil and drain them on paper towels.

  15. Arrange
    • tomato sauce

    Arrange the drained montanare on the serving plate and spoon tomato sauce over each one.

  16. Garnish
    • grated Parmesan cheese
    • fresh basil leaves

    Finish with grated Parmesan cheese and fresh basil leaves.

Montanare with Tomato Sauce and Basil by @maritoemoglie_incucina

1h45

4 servings

🌾

500 g

Flour 00

🍞

25 g

Fresh brewer's yeast

💧

200 ml

Water

🧂

5 g

Salt

🍬

4 g

Sugar

🥜

1 l

Peanut oil

🍅

300 g

Tomato sauce

🧀

60 g

Parmesan

🌿

10 g

Fresh basil leaves

Preparation Steps

  1. Step 1/16

    Measure the flour, yeast, water, salt, sugar, oil, tomato sauce, Parmesan, and basil.

    🌾00 flour
    🍞fresh baker's yeast
    💧warm water
    🧂salt
    🍬granulated sugar
    🥜peanut oil
    🍅tomato sauce
    🧀grated Parmesan cheese
    🌿fresh basil leaves
    ⚖️kitchen scale
    🥣large bowl

  2. Step 2/16

    Place the fresh baker's yeast and granulated sugar in the small bowl.

    🍞fresh baker's yeast
    🍬granulated sugar
    🥣small bowl

  3. Step 3/16

    Add a small portion of the warm water and stir until the yeast dissolves.

    🍞fresh baker's yeast
    💧warm water
    🍬granulated sugar
    🥣small bowl
    🥄wooden spoon

  4. Step 4/16

    Rest the yeast mixture for 10 minutes until it becomes foamy.

    🍞fresh baker's yeast
    🥣small bowl

  5. Step 5/16

    Combine the 00 flour and salt in the large bowl.

    🌾00 flour
    🧂salt
    🥣large bowl
    🥄wooden spoon

  6. Step 6/16

    Pour the activated yeast mixture and remaining warm water into the flour.

    🍞fresh baker's yeast
    💧warm water
    🌾00 flour
    🥣large bowl
    🥄wooden spoon

  7. Step 7/16

    Knead the mixture until the dough is smooth and elastic.

    🌾00 flour
    🍞fresh baker's yeast
    💧warm water
    🧂salt
    🍬granulated sugar
    🥣large bowl

  8. Step 8/16

    Shape the dough into a ball and place it in the large bowl.

    🌾00 flour
    🥣large bowl

  9. Step 9/16

    Cover the bowl with the clean kitchen towel and let the dough rise for 60 minutes in a warm draft-free place.

    🥣large bowl
    🧻clean kitchen towel

  10. Step 10/16

    Roll the risen dough to about 1 cm thick.

    🌾00 flour
    🥖rolling pin

  11. Step 11/16

    Cut the dough into regular round discs with the round cookie cutter.

    🌾00 flour
    🍪round cookie cutter

  12. Step 12/16

    Pour the peanut oil into a deep frying pan and heat it over the stovetop.

    🥜peanut oil

  13. Step 13/16

    Fry the dough discs in the hot oil until golden and crisp, turning as needed.

    🥜peanut oil
    🌾00 flour
    🥄slotted spoon

  14. Step 14/16

    Lift the fried montanare from the oil and drain them on paper towels.

    🥄slotted spoon
    🧻paper towels

  15. Step 15/16

    Arrange the drained montanare on the serving plate and spoon tomato sauce over each one.

    🍅tomato sauce
    🍽️serving plate
    🥄wooden spoon

  16. Step 16/16

    Finish with grated Parmesan cheese and fresh basil leaves.

    🧀grated Parmesan cheese
    🌿fresh basil leaves
    🍽️serving plate

Composition

Ingredients

Types

Seasonings, Oils, Vegetables, Herbs

Ingredients

Flour 00, Fresh brewer's yeast, Water, Salt, Sugar, Peanut oil, Tomato sauce, Parmesan, Fresh basil leaves

Notes

Peanut oil (for frying, no amount given), Tomato sauce (for topping, no amount given), Parmesan (for topping, no amount given, grated), Fresh basil leaves (for topping, no amount given)

Allergens

Peanuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

430 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 63g, Fat: 13g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 520mg, Iron: 2.5mg

Vitamins

Vitamin A: 85µg, Vitamin C: 5mg, Vitamin K: 12µg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large bowl, small bowl, wooden spoon, kitchen scale, rolling pin, round cookie cutter, clean kitchen towel, slotted spoon, paper towels, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer, Side Dish

Occasions

Party, Garden Party, Aperitivo, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Naples

Various

Aspect

Texture

Crispy, Soft, Light, Fluffy

Flavors

Savory, Tomato, Cheesy, Herbal, Fried

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat before serving), freezer : 30 days (Freeze plain fried montanare separately from toppings,Wrap tightly to prevent freezer burn)