He thought of giving a new take on Marinara Casertana, the one with capers, anchovies, garlic and oregano, and give a Futuristic interpretation, using the same dough of other pizzas, but in a different way, so as to give a special texture through three steps of cooking. He first steams it at 100°C, then fries it at 180°C and finally bakes it at 400°C: these three thermic shocks create the unique texture of Futuro di marinara.


FUTURO DI MARINARA

Recipe for 2 people
Ingredients

For the dough

• 250 g flour
• 162.5 g water
• 5 g salt
• 0.75 g yeast

For the sauce

• Semi dried cherry tomatoes
• Black olives from Caiazzo (after the cooking)
• Anchovies
• Capers

Method

1. Mix all the ingredients for the dough in a bowl and knead until the dough is elastic. Cover it and keep in the fridge for 24 hours.

2. Leave to rest 2 hours before using it. Roll out the pasta and fry it when the oil is already hot, at 180°C.

3. After the cooking, spread the cream of tomato (the semi dried cherry tomatoes must be baked at 100°C for 80/90 minutes with salt, garlic and oregano, and then kept in extra virgin olive oil) and then bake at 250°C for 2/3 minutes.

4. After the cooking, finish by adding olives, capers and anchovies.


Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=339

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