Why do we love our rati-touille
With the holiday season in full swing, I decided to take some time out to look at the delicious rati recipe.
A rati is a thick bread with the inside lining containing an edible, filling filling filling.
A good way to enjoy it is to roll the dough in a little flour and then roll it in a mixture of the filling and the bread crust.
The filling will be mixed with the dough and will create a smooth, round, and crumbly surface.
A simple rati can be made with a simple recipe: 1 1/2 cups flour 2 tbsp.
salt 3/4 cup water 1 tsp.
baking powder 3 tbsp.
sugar 2 tbsp butter 1/4 tsp.
pepper 1/8 tsp.
garlic salt and pepper to taste 1/2 tsp.
yeast, optional Instructions Preheat oven to 350F.
Line a 12 inch square baking sheet with parchment paper or aluminum foil.
Combine flour, salt, and water in a small saucepan and bring to a boil.
Cook over medium heat for about 5 minutes.
Remove from heat and stir in baking powder.
Allow the mixture to cool.
In a large bowl, whisk together butter, sugar, and pepper.
Add the yeast mixture and salt and mix well.
Add flour mixture and stir well.
Pour the dough into a greased baking sheet and press into the prepared baking sheet.
Bake for 8-10 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool for 15 minutes.
Sprinkle the crust with garlic salt, pepper, and yeast mixture.
Allow it to cool before making the sauce.
Pour sauce over the rati and let it sit for a few minutes.
Once cooled, remove the ratis and refrigerate for a couple of hours.
Roll the rats out into balls and then place them on a baking sheet lined with parchment or aluminum- foil.
Bake the ratatouils for 15-20 minutes, flipping them every 5 minutes to brown the outside.
Once cooled, slice the rants with a fork or the serrated knife and serve immediately.
I usually make 2-3 ratis for a meal.
They are perfect for a party or a gathering. Recipe by Giancarlo Carcarpone