Faccia Brutto Alpino Recipe
Make Faccia Brutto Alpino Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Topping
Method
Dough
- 1
Prepare the Dough
In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy.
- 2
Mix the Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- 3
Knead the Dough
Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Filling
- 5
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix well until combined.
Assembly and Baking
- 6
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 7
Shape the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.
- 8
Fill the Dough
Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.
- 9
Roll and Seal
Carefully roll the dough into a log shape. Pinch the edges to seal and place it seam-side down on a baking sheet.
- 10
Add Toppings
Spread the tomato sauce over the top of the rolled dough and sprinkle with shredded mozzarella cheese. Add fresh basil leaves on top.
- 11
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
- 12
Cool and Serve
Remove from the oven and let it cool for a few minutes before slicing. Serve warm.
