Stuffed Bitta Pastry

Preparation

1. STEP 1 OF 14

   Set the flours with a drizzle of oil and a pinch of salt.

2. STEP 2 OF 14

   Add the water a little at a time until the dough is formed.

3. STEP 3 OF 14

   Work on the work surface to obtain a ball.

4. STEP 4 OF 14

   Cover with plastic wrap and keep in the fridge for an hour.

5. STEP 5 OF 14

   In the meantime, cut the zucchini into slices and sauté in a pan with garlic, oil, and some mint leaves until soft.

6. STEP 6 OF 14

   Then blend the zucchini with the curd, more mint, salt, and pepper to obtain a cream.

7. STEP 7 OF 14

   Also prepare the salad by cutting the cherry tomatoes into pieces and seasoning them with oil, oregano, and salt.

8. STEP 8 OF 14

   Cook the chanterelles in a pan with oil and garlic, then deglaze with half a glass of white wine.

9. STEP 9 OF 14

   Toast the pine nuts and add them as a final topping.

10. STEP 10 OF 14

    Take the dough from the fridge and divide it into three parts on the work surface.

11. STEP 11 OF 14

    Roll out 3 fairly thin round sheets with a rolling pin.

12. STEP 12 OF 14

    Heat a pan of suitable diameter and cook the sheets without seasoning for a few minutes, turning them often.

13. STEP 13 OF 14

    Fill with all the preparations as desired and fold like a wallet.

14. STEP 14 OF 14

    As an alternative to Genoese curd, ricotta mixed with yogurt can be used.

General Information

Analysis

Macronutrients (100 gr)