1 basic dough recipe for bread (see page 36)
Stuffing
1 cup of fresh basil leaves
1/2 cup of chopped walnuts
3 cloves of garlic
1/3 cup of grated Parmesan cheese
1/2 cup of olive oil
Salt to taste
To glaze
2 egg yolks
Accompaniments
2 unbuttered and unsalted ring molds with a 23cm diameter, greased with butter
2 ramekins
1 basic dough recipe for bread (see page 36)
Stuffing
1 cup of fresh basil leaves
1/2 cup of chopped walnuts
3 cloves of garlic
1/3 cup of grated Parmesan cheese
1/2 cup of olive oil
Salt to taste
To glaze
2 egg yolks
Accompaniments
2 unbuttered and unsalted ring molds with a 23cm diameter, greased with butter
2 ramekins
Prepare the basic dough as on page 36
Stuffing
In a processor, blend all the ingredients except for olive oil
With the machine running, add the olive oil until it becomes homogeneous
Season with salt
Assembling
1
Divide the dough in half and open each half to obtain rectangular shapes of 30x40cm
Distribute the stuffing leaving a margin of 1.5 cm
Rolling
1
Roll out the dough along the longer side and press the edges
Finishing touches
2
Place the ramequins in the center of the ring molds and position the rings of dough around them, joining the ends
Cut 3cm slices without separating them
Baking
3
Tie the pieces, shape the form, cover and let it rest for 20 minutes
Dish assembly
4
Heat the oven to medium temperature
Glaze the ring with egg yolk and place the forms in a baking dish
Bake until golden.
