Ingredients:
- 200 g Pomì strained tomatoes
- 250 g all-purpose flour (type 00)
- 150 ml warm water
- 5 g fresh brewer’s yeast
- 1 teaspoon sugar
- 5 g salt
- Seed oil for frying
- 50 g grated Parmesan or Pecorino cheese
- Fresh basil to taste
Method:
1) Prepare the dough: dissolve the yeast and sugar in warm water, then add the flour and salt. Knead until you get a smooth, elastic dough. Cover and let rise for about 1 hour, until doubled in size.
2) Shape the montanare: take small portions of dough and form them into round, slightly flattened shapes. Let rest for another 15 minutes.
3) Fry: heat plenty of oil in a pan and fry the montanare until golden brown, turning them gently. Drain on paper towels.
4) Top: warm the Pomì tomato purée and spoon it over the hot montanare. Finish with a sprinkle of Parmesan and a few fresh basil leaves.
5) Serve: enjoy immediately, while still hot and fragrant, to savor the simplicity and elegance of a few perfectly combined ingredients.