INGREDIENTS
- Time:
- – Meals 0000 1 kg
- – Olive oil 100 cc
- – Heat water approx. 450 cc
- – Sal 20 g
- Salsa:
- – Olive oil
- – Tomate perita 750 g
- – Garlic 4 cloves
- – Basil 2 bundles
- – Sal
- – Black pepper
- Stuffed:
- – Cheese to style 300 gxc/u
GRANDMOTHER DE CALA’S PASTRY
PROCEDURE:
1. For the filling, sauté the quartered tomatoes in a pan with olive, add chopped garlic and season with salt and pepper. Scale back warmth to low for about 10 minutes to thicken sauce fashion (add a little bit water if obligatory).
2. Add the entire basil and cook dinner for a few minutes.
3. For the dough, in a bowl, place the flour and blend with the oil and the water crushed with salt. Knead effectively and extract 6 buns.
4. To assemble, roll out every bun into an oblong form and unfold with the sauce.
5. Fill to style with a wide range of smooth and onerous cheeses, cubed or grated.
6. Roll up and place on an oiled plate.
7. To cook dinner, place in a preheated oven at 180 levels for 25 minutes.
