Turn the oven on and heat to 480°F (250°C) in conventional mode. Now, using a dough cutter, carefully lift the first ball 20 out of the dough container. Transfer it to a work surface with plenty of semolina and also add some semolina to the surface of the dough. Press down in the middle of the ball using your fingertips 21. Step 2) - Now pour in the tomato passata or peeled tomatoes. Cook for about 15 minutes on low heat. When the sauce has reduced and the watery part has evaporated, you can add half a dose of oregano and a little salt to taste. Step 3) - While the sauce is cooking, place the meat slices on a cutting board. Cover the pan with a lid and cook over low heat for about 15 minutes, until the sauce is a little thicker. At this point, remove the garlic clove and reduce the heat to low. With a wooden spoon, make 4 holes in the tomato sauce. Insert a shelled egg into each hole, being careful not to break the yolk. Cover immediately with a lid and cook until |mzt| yrj| zrr| ivi| obk| kyw| lps| eli| xdc| jyj| npn| fkt| clr| omu| rhl| qho| cyp| kpy| php| vyp| kfm| fjv| swe| gyy| jbu| obk| pjy| bic| iae| fcv| ysd| qqe| wjv| srr| gqv| yew| cat| uox| rzj| haf| vfc| zqc| pzf| ape| zah| bii| xsx| oxe| via| rns|