1 packet of biological yeast (15 g)
1/2 tablespoon of sugar
1 egg
2 teaspoons of salt
125 ml of milk
1/2 teaspoon of olive oil
1/2 teaspoon of margarine
300 g of wheat flour
1 tablespoon of olive oil
2 handfuls of radicchio
150 g of sun-dried tomatoes
200 g of ricotta cheese
1 teaspoon of oregano
1 beaten egg white
1 tablespoon of grated Parmesan cheese
1 packet of biological yeast (15 g)
1/2 tablespoon of sugar
1 egg
2 teaspoons of salt
125 ml of milk
1/2 teaspoon of olive oil
1/2 teaspoon of margarine
300 g of wheat flour
1 tablespoon of olive oil
2 handfuls of radicchio
150 g of sun-dried tomatoes
200 g of ricotta cheese
1 teaspoon of oregano
1 beaten egg white
1 tablespoon of grated Parmesan cheese
In a large bowl, dissolve the yeast in sugar
Add the egg, salt, milk, olive oil, margarine, and mix well
Slowly add the flour and work the dough until smooth
Cover with a cloth and let it rest for 30 minutes or until doubled in volume
Warm the radicchio and dry
In a pan, heat the olive oil and sauté the radicchio until caramelized
Let it cool, drain, and press
Cut the sun-dried tomatoes in half
In a bowl, combine the radicchio, mix in the tomato, ricotta, and season with oregano
Divide the dough into three equal parts, roll each out, and distribute the filling
Roll up, close the ends, and shape the rose
Brush with egg white and sprinkle with Parmesan cheese
Place the rose on a 30 cm diameter form and in the middle place a cavity to prevent the dough from spreading and close the rose.
