Dough
1 packet of biological yeast
1 tablespoon of sugar
1/2 cup of warm milk
1 egg
1 tablespoon of olive oil
Salt to taste
2 1/2 cups of all-purpose flour
Filling
300g of ricotta cheese
Salt and pepper to taste
1 tablespoon of olive oil
3 tablespoons of heavy cream
Sauce to taste
30 slices of mortadela
1 egg yolk for brushing
Dough
1 packet of biological yeast
1 tablespoon of sugar
1/2 cup of warm milk
1 egg
1 tablespoon of olive oil
Salt to taste
2 1/2 cups of all-purpose flour
Filling
300g of ricotta cheese
Salt and pepper to taste
1 tablespoon of olive oil
3 tablespoons of heavy cream
Sauce to taste
30 slices of mortadela
1 egg yolk for brushing
In a bowl, dissolve the yeast in sugar
Mix the milk, egg, olive oil, and salt
Add the flour gradually
Work the dough until it is smooth and no longer sticky
Cover with a cloth and let rest until doubled in volume
Filling
In a bowl, combine ricotta cheese, salt, pepper, olive oil, heavy cream, and sauce
Mix well to form a paste. Reserve
Work the dough again, roll out, and cut into rectangular shapes 15cm x 8cm
Place a spoonful of filling and a slice of mortadela on each rectangle
Roll up, brush with egg yolk, and place in a baking dish lightly greased with butter
Bake in a preheated oven at 220°C for 30 minutes or until golden brown.
