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For the amatriciana
50 g of tomato puree
600 g of papada Joselito
300 g of diced onion
120 g of oil
salt, sugar, pepper and cayenne pepper
200 g of julienne onion
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For the amatriciana
50 g of tomato puree
600 g of papada Joselito
300 g of diced onion
120 g of oil
salt, sugar, pepper and cayenne pepper
200 g of julienne onion
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Light steamed sandwich filled with amatriciana Joselito
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For the amatriciana
Chop the white onion and cook well with a little water in a covered frying pan, add a splash of oil and brown. Add the slightly browned papada Joselito and drain and the stewed puree apart. Cook on a slow heat, salt to taste (keep low salt), sugar and cayenne pepper. Sieve the amatriciana sauce and obtain a thick sauce.
For the steamed bread
Make a pizza dough of 5g, allow to rise and steam. Freeze immediately and regenerate by steam.
For the finish
Insert a full syringe of amatriciana sauce into the bread and cover with a then slice of papada Joselito. Grind a little Sarawak black pepper over it. Steam for a moment and serve. Eat in one bite.
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For the amatriciana
Chop the white onion and cook well with a little water in a covered frying pan, add a splash of oil and brown. Add the slightly browned papada Joselito and drain and the stewed puree apart. Cook on a slow heat, salt to taste (keep low salt), sugar and cayenne pepper. Sieve the amatriciana sauce and obtain a thick sauce.
For the steamed bread
Make a pizza dough of 5g, allow to rise and steam. Freeze immediately and regenerate by steam.
For the finish
Insert a full syringe of amatriciana sauce into the bread and cover with a then slice of papada Joselito. Grind a little Sarawak black pepper over it. Steam for a moment and serve. Eat in one bite.
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