Type
Starters
Difficulty
Easy
Method
40 minutes
Season
4 Seasons
Ingredients for 4 people
100 g of plain flour
50 g of buckwheat flour
Organic eggs code 01
7 g of yeast for cakes
6 dried tomatoes (rehydrated)
50 g of extra virgin olive oil
2 teaspoons of Provençal herbs
Salt and pepper
Method
Fan oven heated to 180°C
Place the dried tomatoes to soak in a bowl with warm water. Beat the egg with the oil. Add the two flours and the Provençal herbs a little at a time. Season with salt and freshly ground pepper.
Keep stirring, adding the herbs, the tomatoes cut into strips, the Primosale Osella and, last, the yeast. Line a loaf tin with baking paper.
Pour in the mixture and bake in the oven for 22/25 minutes or until, when inserting a wooden toothpick, this comes out clean. Serve in place of bread or with a slice of Primosale Osella and a salad.
