Ingredients
For the mass:
– 500 gr of flour 0000
– 250 to 300 cc of water
– 20 gr of olive oil
– 10 gr
– 7 gr of dry yeast
For the filling:
– 200 g of muzzarella
– 150 gr of tomato puree
– 1 tbsp. grated parmesan cheese
– oregano
– salt and pepper
– 1 yolk
– milk w/w
For the sauce:
– 2 green onions
– 100 gr roquefort cheese
– 1 nut of butter
– 150 gr of cream
Preparation
For the dough, put the flour, salt, yeast, oil and water in a bowl. To integrate. Go down to the allowance until it forms a soft and elastic dough. Cover with plastic wrap and let rise until doubled in volume (approximately 2 hours).
Cut the mozzarella into slices and let it drip into a strainer.
For the filling, dry the mozzarella slices with kitchen paper and cut into cubes. Combine the puree, grated Parmesan cheese, mozzarella cubes, oregano, salt, and a pinch of pepper in a bowl.
Roll out the dough on a floured surface to regarding 5mm thick. Cut the discs and place a teaspoon of filling in each of them.
Brush the edges of the dough with water, close and seal with a fork. Place them on a roasting pan lined with parchment paper, and brush them with the yolk mixed with milk. Bake at 220°C for 15-20 minutes.
Serve with a Roquefort sauce, browning the green onion with a little butter, adding the cream and Roquefort cheese, let it melt and serve in a container. To enjoy!
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