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Sun-dried Tomato and Caper Twists Recipe

Sun-dried Tomato and Caper Twists Recipe

Sun-dried Tomato and Caper Twists Recipe

nastrine con pomodori secchi e capperi

Preparation time : 1 hour + 1 hour and 30 minutes rising time + 20 minutes cooking time

Ingredients for 4 servings

for the dough :

  • soft wheat flour 4 cups (500 g)
  • egg 1
  • sugar 1 tbsp + 2 tsp (20 g)
  • fresh yeast 1 tbsp + 2 tsp (20 g)
  • water 1 cup (250 ml)
  • salt 2 tsp (12 g)
  • unsalted butter, softened to room temperature 2 tbsp (25 g)

for the filling :

  • sun-dried tomatoes, chopped 21/8 oz (60 g)
  • capers, rinsed and desalted 51/oz (150 g)
  • egg, beaten 1
  • oregano to taste

Method :

  1. Make a well in the flour on a work surface. Add the sugar, the egg and combine, adding, little by little, the water, into which you will have dissolved the yeast. Add the softened butter and the salt and knead until the dough is soft, smooth and elastic.
  2. Cover the dough with plastic wrap and let rise for about 30 minutes in a warm, humid place.
  3. Meanwhile, chop the sun-dried tomatoes, mix with the capers and add oregano to taste, set aside.
  4. Roll the dough on a floured work surface with a rolling pin to a thickness of about 1/8 inch (3 mm). Brush the surface with some of the beaten egg and cover with the chopped sun-dried tomato, caper, and oregano mixture. Fold the sheet of dough in two to enclose the filling and cut it into 11/2-inch (3 cm) wide strips. Wind the strips into twists and place them on a baking tray greased with butter.
  5. Let them rise again for about an hour, until they double in size.
  6. Brush the twists with the remainder of the beaten egg and bake in the oven at 400° F (200° C) until golden brown, about 20 minutes.