Milk: 3 cups all-purpose flour, 1 tablespoon salt, 1 tablespoon active dry yeast, 1/2 cup grated cheese, 3/4 cup butter, 3/4 cup water, Rehearsal: 3/4 cup milk, 1 tablespoon unsalted butter, 1/2 cup grated cheese, 2 tablespoons cornstarch, 2 tablespoons mustard, to taste salt and pepper, 4 tomatoes, 2 eggs, 50g chopped olives, 6 sausage slices, 1/2 medium onion, 1 small piece of salted sunrise, parsley
Tomato filling: 3/4 cup milk, 1 tablespoon unsalted butter, 1/2 cup grated cheese, 2 tablespoons cornstarch, 2 tablespoons mustard, to taste salt and pepper, 4 tomatoes, 2 eggs, 50g chopped olives, 6 sausage slices, 1/2 medium onion, 1 small piece of salted sunrise, parsley
Milk: 3 cups all-purpose flour, 1 tablespoon salt, 1 tablespoon active dry yeast, 1/2 cup grated cheese, 3/4 cup butter, 3/4 cup water, Rehearsal: 3/4 cup milk, 1 tablespoon unsalted butter, 1/2 cup grated cheese, 2 tablespoons cornstarch, 2 tablespoons mustard, to taste salt and pepper, 4 tomatoes, 2 eggs, 50g chopped olives, 6 sausage slices, 1/2 medium onion, 1 small piece of salted sunrise, parsley
Tomato filling: 3/4 cup milk, 1 tablespoon unsalted butter, 1/2 cup grated cheese, 2 tablespoons cornstarch, 2 tablespoons mustard, to taste salt and pepper, 4 tomatoes, 2 eggs, 50g chopped olives, 6 sausage slices, 1/2 medium onion, 1 small piece of salted sunrise, parsley
Milk: Mix the water, butter, and flour in a bowl
Add the yeast, salt, and grated cheese
Knead well
Cover the dough without overworking
Preheat the oven to moderate temperature
Tomato filling: Place tomato slices on the dough in the baking dish
Soak the cebola in margarine
Add sausage, olives, mustard, salt, pepper, milk, cornstarch, grated cheese, and eggs
Cook at low heat until slightly thickened
Place on top of tomatoes
Mix gently
Place strips of dough over the filling, forming a grid
Bake at moderate temperature until golden brown
To serve with: Mix 1 cup creamy cheese, 1 small bottle mushrooms, chopped parsley, salted sunrise liquid, and black pepper
Serve cold.
