For the dough
100 g of dried mushroom (mushrooms)
3 tablespoons of olive oil
5 eggs (separated whites and yolks)
1 tablespoon of butter
1 teaspoon of ground nutmeg
1 teaspoon of salt
1/4 teaspoon of black pepper
Butter (for greasing)
1/4 cup of grated Parmesan cheese (30 g for sprinkling)
For the filling
1 small red bell pepper (100 g)
1 cup of creamy ricotta cheese (250 g)
For the sauce
2 medium yellow peppers (400 g)
1/2 cup of creamy ricotta cheese (125 g)
For the vinaigrette
3 medium tomatoes (360 g), seeded and chopped
1 large onion (150 g) chopped
1 tablespoon of chopped parsley
2 small finger peppers chopped
3/4 cup of lemon juice (180 ml)
For the dough
100 g of dried mushroom (mushrooms)
3 tablespoons of olive oil
5 eggs (separated whites and yolks)
1 tablespoon of butter
1 teaspoon of ground nutmeg
1 teaspoon of salt
1/4 teaspoon of black pepper
Butter (for greasing)
1/4 cup of grated Parmesan cheese (30 g for sprinkling)
For the filling
1 small red bell pepper (100 g)
1 cup of creamy ricotta cheese (250 g)
For the sauce
2 medium yellow peppers (400 g)
1/2 cup of creamy ricotta cheese (125 g)
For the vinaigrette
3 medium tomatoes (360 g), seeded and chopped
1 large onion (150 g) chopped
1 tablespoon of chopped parsley
2 small finger peppers chopped
3/4 cup of lemon juice (180 ml)
Prepare the dough: place the mushroom in a sieve and wash it well under running water to remove any dirt
Squeeze out excess moisture
Pulse the mixture in a medium bowl until it's hydrated for about 3 hours
Squeeze out excess moisture again
Heat the oven to 350°F (medium)
In a medium skillet, heat the oil over medium heat and sauté the mushroom until it's soft (about 5 minutes)
Transfer to a blender
Add the yolks, butter, nutmeg, salt, and black pepper and blend until smooth (approximately 2 minutes)
Transfer to a bowl and reserve
In a mixer, beat the whites until stiff peaks form
Add the mushroom mixture and mix delicately with a spatula
Grease a rectangular mold (26 cm x 40 cm) with butter
Cover it with parchment paper and grease it as well
Transfer the dough to the prepared mold
Dust with half of the Parmesan cheese
Bake in the preheated oven until firm (about 25 minutes)
Prepare the filling: while the dough is baking, skewer the bell pepper with a fork, place it directly over high heat and toast one side
Flip to toast the other side
Place the bell pepper in a plastic bag, close it well and let it cool down
Remove from the bag and, with a small knife, cut it in half, remove the seeds and skin
Cut it into strips and reserve
Dust a sheet of parchment paper with the remaining Parmesan cheese
Take out the dough from the oven and unshape it on the parchment
Spread the ricotta over the still-warm dough and top with the bell pepper strips
With the help of the parchment, roll the dough into a larger cylinder
Prepare the sauce: remove the skin from the yellow peppers as you would the red one and cut them into pieces
In a blender, blend the peppers with the ricotta until smooth
Cover the bottom of a serving dish with the sauce and top with the turnover
Prepare the vinaigrette: in a medium bowl, mix all the ingredients together
Transfer to a jug
Serve the turnover with the vinaigrette
173 calories per slice
