For the dough:
1 1/2 cups all-purpose flour
1/2 cup oat flour
2 eggs
1/4 teaspoon sea salt
For the filling:
2 cups cooked and finely chopped carrots
1/2 cup finely chopped onion
2 tablespoons olive oil
2 egg yolks
1 tablespoon grated Parmesan cheese
1 tablespoon soy sauce
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
For the dough:
1 1/2 cups all-purpose flour
1/2 cup oat flour
2 eggs
1/4 teaspoon sea salt
For the filling:
2 cups cooked and finely chopped carrots
1/2 cup finely chopped onion
2 tablespoons olive oil
2 egg yolks
1 tablespoon grated Parmesan cheese
1 tablespoon soy sauce
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
Mix the two flours together
Lay out a flat surface, create a depression in the middle, and place the eggs and salt
Use a fork to mix until a dough forms that is soft to the touch. Reserve
Heat the olive oil in a pan, then sauté the onion and carrots until tender
Remove from heat and add the remaining ingredients (excluding olive oil and parsley), mixing well
Roll out the dough thinly, spread the filling over the dough, and roll up
Wrap the carrot roll in a clean kitchen towel and secure with string
Place the wrapped roll in a large pot of boiling water and cook for 20 minutes
Remove from heat, unwrap, let cool, then slice into portions
Arrange the slices in a baking dish, drizzle with 2 tablespoons olive oil and sprinkle with chopped parsley to taste
Bake until warmed through, then serve hot
Serves 6-8.
