Easy
1h
Stria with Mutti Tomato Puree and Double Concentrated Tomato Paste: a soft Italian flatbread topped with a rich tomato, leek and basil sauce.
1
Melt butter and lard together in a pot, add cold milk, sugar and fresh yeast
2
Pour everything onto the heaped flour, then add the egg, salt and olive oil, and knead virgorously
3
Let the dough rise for at least one hour, then spread it out onto a baking sheet, cover with a towel and let it rise again for 30 minutes
4
Bake at 350°F (180°) for 40 minutes
5
In a casserole heat Mutti Tomato Puree with leek and basil, add Mutti Double Concentrated Tomato Paste and a few tablespoons of water
6
When the stria is ready, pour the tomato sauce onto it and bake again for 10 minutes
7
Serve hot
Stria is a traditional flatbread associated with Emilia-Romagna, particularly the Modena area, where variations of this simple baked dough have long been enjoyed alongside meals or as a snack. In this recipe, the soft, twice-risen dough is topped with a sauce made from Mutti Tomato Puree and Mutti Double Concentrated Tomato Paste. Leek and fresh basil add aromatic notes, creating a delicious contrast with the rich tomato topping.
The secret to a delicious homemade stria is giving the dough enough time to rise. After the first rise, spread it evenly onto the baking sheet and let it rest again before placing it in the oven. Meanwhile, gently heat the Mutti Tomato Puree with leek and basil, then add Mutti Double Concentrated Tomato Paste for a deeper, more intense tomato flavor. Spread the sauce over the baked stria and return it to the oven briefly, allowing the topping and bread to come together. Serve the tomato stria warm for the best texture and flavor.
