Tuna Brik

851 Views
 
MASTERY Level
45 min
852 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people
  • ½ lb semolina
  • 5 eggs
  • 3 ½ oz tuna
  • 1 ¾ oz black olives
  • 1 tablespoon capers
  • 1 onion
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Brik is a type of fried calzone made from semolina-based dough. Begin by preparing the stuffing: using a meat grinder, grind the rump with the prosciutto and sausage, removed from its casing. Then saute the ground meat with 2 tbsp of butter. Salt and continue cooking until the meat is fairly dry. Then put the semolina flour in a bowl. Slowly add 3 tbsp of oil, a beaten egg and enough water to make a somewhat liquid batter. Then add salt. Grease a non-stick, 8 inch, pan with oil, and pour in 1/4 of the batter. Spread out the batter to cover the entire pan. Cook the brik on one side, then flip using a spatula. Cook until golden. Repeat, making 3 more briks. Place a quarter of the filling on each brik. Create a well in the middle. Break an egg into the well and then fold the brik in half. Heat oil in a frying pan. Press the edges of each brik, making sure that they will remain closed during frying. Fry one at a time, then place on paper towels to drain.

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