Stria with Mutti tomato puree and Mutti double concentrated tomato paste
- 325 g Mutti Tomato Puree
- 1 tube Mutti Double Concentrated Tomato Paste
- 1 kg flour
- 55 g butter
- 55 g lard
- 28 g fresh yeast
- 35 g sugar
- 40 g fine salt
- 100 g leek
- 9 g basil
- 4 tbsp milk
- 1 egg
- 100 ml extra virgin olive oil
Melt butter and lard together in a pot, add cold milk, sugar and fresh yeast.
Pour everything onto the heaped flour, then add the egg, salt and olive oil, and knead virgorously.
Let the dough rise for at least one hour, then spread it out onto a baking sheet, cover with a towel and let it rise again for 30 minutes. Bake at 350°F (180°) for 40 minutes.
In a casserole heat Mutti Tomato Puree with leek and basil, add Mutti Double Concentrated Tomato Paste and a few tablespoons of water. When the stria is ready, pour the tomato sauce onto it and bake again for 10 minutes.