Borro Pain Di Nova Toscana Recipe
Make Borro Pain Di Nova Toscana 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 Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Make a well in the center of the flour mixture. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling Preparation
- 6
Combine Filling Ingredients
In a mixing bowl, combine ricotta cheese, cooked and chopped spinach, grated Parmesan cheese, nutmeg, black pepper, and salt. Mix until well combined.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 220°C (428°F).
- 8
Roll Out Dough
After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
- 9
Fill the Dough
Spread the filling evenly over the dough, leaving a small border around the edges.
- 10
Roll and Seal
Roll the dough tightly into a log and seal the edges. Cut into slices about 2-3 cm thick.
- 11
Prepare for Baking
Place the slices on a baking tray lined with parchment paper. Top each slice with tomato sauce and shredded mozzarella cheese.
- 12
Bake
Bake in the preheated oven for about 20-25 minutes or until golden brown and the cheese is bubbly.
- 13
Garnish
Remove from the oven and garnish with fresh basil leaves before serving.