- 10
Ingredients
- For the oregano oil:
- 1/4 cup 0.4º olive oil
- 2/3 oz dry oregano
- For the grated parmesan:
- 51/4 oz Reggiano parmesan
- 1 microplane grater
- For the filo pastry and oregano sticks:
- 1 20 x 12" sheet filo pastry
- 11/2 tbsp oregano oil (see previous step)
- For the filopizza:
- 10 filo and oregano pastry sticks (see previous step)
- 4 oz Reggiano parmesan, grated (see previous step)
- 1/2 oz tomato powder
Preparation
Step 1
For the oregano oil:
1. Put the olive oil and dry oregano in a blender.
2. Once blended, put in a pan and leave to infuse at 113ºF for 2 hours between a heat source.
3. Keep on one side without sieving.
For the grated parmesan:
1. Grate the parmesan using a microplane grater into long, thin strips of cheese.
For the filo pastry and oregano sticks:
1. Brush any surplus flour off the sheet of filo pastry.
2. Brush one side of the filo pastry with the oregano oil. Try to make sure that it contains some of the oregano pulp.
3. Fold the slice across the middle. Make sure that the four corners join and the oil does not leak out. The sheet will now measure 19½ x 6".
4. Brush with the oil and fold the sheet of filo pastry vertically down the middle. You will now have a sheet of pastry measuring 10 x 6" and consisting of 4 layers.
5. Cut the pastry into sticks that are ½" wide and 6" long. Put them on a baking tray lined with greaseproof paper, leaving a space between them.
For the filopizza:
1. Sprinkle grated parmesan all over the sticks.
2. Bake at 325ºF for 6-7 minutes. Remove from the oven.
3. Sprinkle the tomato powder over the filopizzas.
Final Steps & Preparation:
1. Arrange the filopizzas vertically in tall dishes.