Trapizzino! ‼️‼️ATTENZIONE: Crea DIPENDENZA💯💯

Prepare the dough by mixing 500 ml of water, 500 gr of 00 flour, 200 gr of Manitoba flour, 1 tablespoon of salt, 1 tablespoon of EVO oil, and 7 gr of dry yeast.

Let the dough rest for several hours to develop flavor and texture.

For the chicken alla cacciatora, season 1 kg of chicken thighs with salt and black pepper.

In a pan, heat extra virgin olive oil and add the chicken thighs, browning them on all sides.

Add 3 cloves of garlic, 2 sprigs of rosemary, and 500 ml of dry white wine to the pan.

Simmer until the chicken is cooked through and tender, about 30-40 minutes.

Add 40 ml of wine/apple vinegar towards the end of cooking for added flavor.

Prepare the double cream by mixing stracciatella, anchovy paste, and anchovies to taste.

Spice Level:

Dietary