• 5 hours
  • Low


For the dough
400 g of Type 00 common wheat flour
100 ml of milk
100 ml of water
30 ml of olive oil
15 g of fresh brewer's yeast
1 medium egg
1 teaspoon of salt
For the stuffing
2 eggs
200 g of stretched curd cheese
50 g of grated cheese
Salt and Pepper q.s.
To decorate
1 yolk
2 tablespoons of milk for brushing
Various seeds q.s.
First, dissolve the yeast in the water and milk then add the egg, oil and flour. Start kneading and, once the ingredients have been blended, add the salt and continue to knead until you get a smooth and homogeneous consistency. At this point, place the dough in a bowl and let it rise for at least 4 hours.
When the rising time is complete, separate the dough into 2 and, with the help of a rolling pin, create 2 rectangles. Mix the cheeses of the filling together, then lay some on the upper and lower sides, slightly roll the long sides to create the edges and close the two ends of the shorter sides to create an oval shape. At this point, arrange a little more cheese in the center, beat the yolk with the two tablespoons of milk, brush the edges and sprinkle with the seeds. Bake at 200° for about 15 minutes, then place the yolk in the center, bake for another minute and serve with chopped parsley, salt and pepper.

In cooperation with Farina Lievito e Fantasia

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