The stuffed sandwich is one of the most popular appetizers. A dish that never goes out of fashion and which manages, thanks to its simplicity, to conquer and delight just about everyone .
What if the sandwich in question was a homemade parade? Maybe using a dash of natural food coloring? That’s right, a whole different flavor-and look!
Incidentally, the dye in question is a new addition to our Gusto&Colore line: a fruit and vegetable concentrate made from purple carrots and hibiscus.
What are you waiting for, then?
Turn on the oven and put on your apron: you have fartici parades to prepare.
Ingredients for 2 sfilatini
For the dough
- 250 g Strong flour MANITOBA
- 180 ml of water
- 3 g of Taste&Color Purple
For the dough
- 50 ml extra virgin olive oil
- 3 g of salt
- 3 g fresh brewer’s yeast
For the filling
- salad to taste
- 50 g of cherry tomatoes
- 20 g of radishes
- 100 g roast turkey, finely sliced
- a drizzle of extra virgin olive oil
- salt to taste.
Preparation
First, start with the preparation of the parade.
In a bowl, put the salt, flour , and natural food coloring. Mix until smooth.
In another bowl, however, mix thewater with the yeast. Pour the resulting liquid over the flour and mix again.
In the bowl where you dissolved the yeast, add theoil and pour the dough over it. Cover with plastic wrap and let stand for 30 min.
At this point, knead for one last time, with your hands and without removing the dough from the bowl. Take a flap of dough and fold it over on itself. Cover with more plastic wrap and let rest for another 30 minutes.
This should be repeated 2 times, letting it rest for 30 minutes the first time, and for one hour the last round.
Divide thedough into 2 parts over a floured work surface. Give the loaves an elongated shape and arrange them on a baking sheet lined with parchment paper.
Make 3 cuts on the surface of the sfilatini and bake in a 180° C oven for about 30 minutes.
Remove from oven and let cool. Once cool, cut the parcels in half and stuff with salad, turkey, tomatoes and thinly sliced radishes. Finish with a drizzle ofoil and a pinch of salt.
Divide each filet into 3 to 4 slices and bring to the table.
For the recipe, thanks to Maddalena of Cucina Scacciapensieri.
