Tomato clams - this is my version, a combination of the new and the old, because I believe that gastronomy is something more than just cooking and that it gives possibilities to unprecedented limits, that we can combine the incompatible...
Tomato clams - Dijana Ademović - Recipes and Cookbook online
Tomato clams - this is my version, a combination of new and old, because I believe that gastronomy is something more than just cooking...
- 600 g flour
- 1 teaspoon of salt
- 1 spoons of sugar
- 1 spoon of sour cream
- 300 ml of tomato juice
- 1 cups of olive oil
- 2 teaspoons of dry yeast
Stuffing ingredients
- 2 pieces of tomatoes
- 2 tablespoons of cream cheese (a few teaspoons, to taste)
- basil (a few leaves fresh)
For sprinkling
- sorghum seeds
For the coating
- 1 piece of egg
- Sift the flour, then add the dry ingredients.
- Add oil and sour cream and heat the tomato juice, then knead the softer dough.
- Leave to double in volume.
- For the filling, cut the tomato into small cubes, remove the part with the seeds.
- Spread the risen dough on the work surface and spread the crust with a rolling pin, to the thickness of the little finger.
- Use a spoon or a mold to cut out circles.
- Put a tablespoon or two of cream cheese, diced tomatoes and a few leaves of fresh basil on each one.
- Place them in a baking tray lined with parchment paper and let them rest, just until the oven heats up.
- Before baking, brush with beaten egg and sprinkle with tsurikota seeds, then bake in a well-heated oven until nicely browned.
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