INGREDIENTS
- Time:
- 300 grams of flour
- 1 tsp baking powder
- 100 c3 olive oil
- Water 150 cc
- sal
- Stuffed:
- Onion 5 models
- White wine 100 cc
- Mascabo sugar 3 tbsp
- Sal
- Ligue:
- Eggs 2/3 unit
- Cream cheese 150 grs
- Fontina cheese 150 grs
- Grated reggianito cheese c/n
For the mass:
Mix all of the components and knead for a couple of minutes. Let it relaxation for
half an hour.
Stretch and kind a 24 cm mildew.
Prepare dinner white.
For the filling:
Reduce the onion into julienne strips and sweat, deglaze with white wine, then
Add the mascabo sugar, salt and caramelize.
Then again, combine all of the
Ligue components and season with salt and pepper.
Pour the filling into the blanched dough and end.
with grated cheese.
Enhance when it comes out with sprouts
