Filling
1 cup of diced tomatoes (2 cups of soup)
1 tablespoon of finely chopped onion
1 tablespoon of olive oil
1 tablespoon of chopped fresh parsley
1 tablespoon of vinegar
125g of shredded mozzarella
125g of prosciutto, finely chopped
Dough
3 cups of all-purpose flour
1 cup of warm milk
1 tablespoon of butter
1/2 teaspoon of olive oil
1 egg
1 packet of fresh biological yeast (15g)
Baste
1 yolk
Accessory
A large baking sheet
Filling
1 cup of diced tomatoes (2 cups of soup)
1 tablespoon of finely chopped onion
1 tablespoon of olive oil
1 tablespoon of chopped fresh parsley
1 tablespoon of vinegar
125g of shredded mozzarella
125g of prosciutto, finely chopped
Dough
3 cups of all-purpose flour
1 cup of warm milk
1 tablespoon of butter
1/2 teaspoon of olive oil
1 egg
1 packet of fresh biological yeast (15g)
Baste
1 yolk
Accessory
A large baking sheet
Filling
Mix all the ingredients well
Dough
Activate the yeast in the warm milk and reserve
Combine the flour, yeast, olive oil, butter, and egg, mixing with a fork
On a floured surface, knead until the dough comes away from your hands
Form a ball, cover it, and let it rest for 1 hour in a warm place (see tip on page 80)
Heat the oven to high temperature and grease the baking sheet with butter
Open the dough to get a rectangle of 30x40cm
Cut a strip of 5 cm wide and then cut it into five strips of 1cm each. Reserve
Distribute the filling over the dough and roll it up
Decorate with the strips, glaze with egg yolk, and place in the baking sheet
Bake at medium temperature for 50 minutes or until golden brown and serve.
