The Billi twins make tortiglioni pizza but the recipe is Alessandro's only
The Billi twins are ready, but in reality, only Alessandro is in the kitchen on It's Always Midday with their midday recipe.
It's not the pizza that takes Fulvio Marino's place, no, the Billi twins' tortiglioni pizza is a savory treat perfect for many occasions, even Sunday lunch. We prepare everything in advance and go for a nice walk, and now we'll discover the recipe on Rai 1 >>> Here. Sergio Barzetti's recipe fries the supplì with a stringy center but still has an original touch.
The Billi twins' midday recipe for tortiglioni pizza
Ingredients for the Billi twins' pasta pizza.
- 1 kg tortiglioni
- 500 g peeled tomatoes, 2 cloves of garlic, salt, oil
- For the confit tomatoes: 200 g cherry tomatoes, 1 clove of garlic, sugar, salt, oil.
- 180 g mozzarella, 40 g grated cheese, 10 anchovies, oregano, breadcrumbs, basil
Cook the pasta in slightly salted boiling water, but drain it al dente. If it takes 12 minutes to cook, cook it for only 8 minutes.
For the tomato sauce, add garlic and oil to a pot, sauté, and add the tomatoes. Season with salt and remove the garlic, then cook quickly. Drain the pasta and toss with the sauce.
To make the confit tomatoes, place the halved tomatoes on a baking tray lined with baking paper and season with salt, pepper, oil, and sugar. Bake for 1 hour at 120°C.
To make the flavored breadcrumbs, place the breadcrumbs in a blender, add the anchovies in oil, a little oil, and blend—it doesn't take long.
We don't want to overfill this pizza; it's a dough pizza. Pour the pasta and sauce into a round baking pan, which can also be a large ovenproof pan. Add more sauce, grated cheese, diced mozzarella, and basil. Bake at 180°C (350°F) until the mozzarella melts and the dough dries out a bit.
We finish with the confit tomatoes, basically we season the pizza, add the crust, just create it with the flavored breadcrumbs, basil leaves in the center and enjoy.
