Filling
3 tablespoons of olive oil
1 kg of linguiça calabresa
250 g of black olive pâté
2 ripe tomatoes, seeds removed, diced
1 large onion, finely chopped
Salt to taste
Dough
2 cups of melted butter
1 cup of wheat flour
1 can of guarana
Salt to taste
For brushing
1 egg
For greasing
Butter and wheat flour
Accessories
Macaroni roll
Flat brush
Filling
3 tablespoons of olive oil
1 kg of linguiça calabresa
250 g of black olive pâté
2 ripe tomatoes, seeds removed, diced
1 large onion, finely chopped
Salt to taste
Dough
2 cups of melted butter
1 cup of wheat flour
1 can of guarana
Salt to taste
For brushing
1 egg
For greasing
Butter and wheat flour
Accessories
Macaroni roll
Flat brush
Filling
Cut the linguiça into small pieces and process them
Heat a large skillet with olive oil and sauté the onion
Add the tomato, linguiça, black olives, and salt
Mix well and let it cook for 5 minutes. Reserve
Dough
Place the flour on a flat surface, forming a mound, and make a hole in the center
Pour in the melted butter and mix with your hands until smooth
Add salt and the refrigerant
Knead until you get a smooth and uniform dough
Form into a ball, cover with a cloth, and let it rest for 30 minutes
Knead well and divide into two equal parts
Sprinkle a flat surface with wheat flour and roll out the dough to form a rectangle of 40 x 36 cm with no more than 0.5 cm thickness
Preheat the oven to medium temperature
Place the filling on the dough and roll it up like a roulade
Brush with egg and place in a greased baking dish
Repeat the process with the remaining dough and bake for 30 minutes or until golden brown.
