INGREDIENTS
- Carré filling:
- – Roasted eggplants
- – Blue cheese
- – Muzzarella
- – Roasted chili peppers
- Time:
- – 1 cup self-rising flour
- – 1 cup of widespread flour
- – 100 cc of impartial oil
- – Milk c/n
- – Seed combine
- – Salt and pepper
- – Egg to color and floor nuts for the bottom
- Salsa:
- – Juice of 1 pink grapefruit
- – 1 orange
- – 100 cc of heavy cream, salt and pepper
Spectacular carré filled with eggplant, blue cheese, mozzarella and bell peppers. With a spectacular citrus sauce
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PROCEDURE:
Stuffed:
1. Roast the eggplants wrapped in aluminum foil.
2. Then take away the pulp with a spoon, place it in a bowl with blue cheese, the grated mozzarella and the roasted bell pepper in strips.
3. Warmth the carré and fill it. You can also make a cylinder and spawn it to fill higher and extra evenly.
4. Stretch the dough.
5. Paint it with egg and place floor nuts on the bottom to waterproof it.
6. Place the cart and assemble it like somewhat basket that isn’t utterly coated.
7. Cook dinner for about 40 minutes.
8. For the sauce, scale back the juices and add the cream and season with salt and pepper.
