Tip:
Highlight text to annotate it
X
Every pound of flour, a small bag of the yeast
FE: Can I put it on? Just wait, we will use a filter
three
We filter like this
we use to do this for the cakes as well
GAB: well another one
GAB: Well, a pinch of salt
Yes. Fine. If it is too salty it is not good
olive oil... we need enough of it
GAB: it tastes better! Well, yes!
GAB: everything in the hole of the volcano
GAB: is sparkling water better? yes, it helps the torta to grow
GAB: to grow, do you mean to rise? yes
GAB: so, you have to mix it while you put water Yes, here it is
water, salt and olive oil, that's it
it's quick to do the torta
a small bag of yeast every half pound of flour
GAB: how much have you done it today?
this is a bit more than a kilo
GAB: do you have to add water slowly to make it mixed?
yes of course
it has to rest 15min and then we can cook it
GAB: are 15 min enough?
yes, because we made it with the baking powder
GAB: and if we would have done it with the yeast 1 hour and half
GAB: the backing powder is the one for salty cakes? these ones, look
GAB: show me, show me this is the ancient one!
GAB: yes, we saw it at the museum of rural culture
like this, see?!
this is the original one, we used it for the bread
FE: you can find it in the markets
you can do this with a knife, but it's musch better with this one
this is how you clean hands
GAB: do you put flour on your hands?
if you need it...
GAB: and you clean your hands
GAB: and you mix it!
GAB: you need energy to mix it, otherwise the torta is not good enough
GAB: see, how to kead it!
GAB: you need energy to have it really good
can you take the olive oil?
enough
GAB: to do not make it attach? yes
GAB: see the power...!!!
GAB: this is a real training!
GAB: so we teach to americans (and the world) how to make the "torta"!
GAB: we can do it, and they can't...
GAB: you need to learn the "hand movement"
the hand is important, it has to work it!
GAB: you have to use this part of the hand ...this one...
GAB: it is smooth and soft...
GAB: do you make it rise so round-shape? yes
we leave it rest 15 minutes
FE: Does it rise in 15 min? well... yes
GAB: here it is! FE: How beautiful! GAB: the "cute" torta
GAB: does it has to be covered with a cloth?
Yes, a cloth Well, resting...
GAB: here it is! soft, smooth, kneaded a second time after the rest
GAB: are these the "torte" (the quantity of dough) yes
this is the real "ready, steady, cook"
This is how to use the rolling pin
GAB: so in the meantime you roll it out, you can heat up the "testo" (sort of pan)
GAB: and you test it, to see whet it's hot enough
GAB: you make holes in it...
It can stay a bit more...
GAB: let's turn the torta... yeeeeeeeah
GAB: see what a beautiful color!
now we have to be careful... it happens that it could char
the secret is: you don't cook it completely...
then you put it in the oven...
and you complete the cooking there, close to the dinner