Anche questa ricetta è una richiesta di Debbie:
Ingredients:
an eggplant
puff pastry
zucchini
an onion
a pepper
a clove of garlic
fondue set: fontina cheese, grated parmesan, gorgonzola cheese, milk
In a frying pan with olive oil, let’s fry the chopped onion and crushed garlic, then add the diced vegetables. Cook and diluted with water if necessary. Let cook for about 20 minutes, adding salt and pepper and let cool. When the vegetables are cold, take out any cooking liquid (if not it will wet the dough!) and let’s put at the center of puff pastry. Rolled up and close it by pressing on the pastry. Brush the outside of the strudel with beaten egg yolk and sprinkle with sesame seeds. Bake at 180 degrees, making sure to turn the strudel for easy cooking. In a saucepan put the cheese cut into small pieces and stretched with the milk and cook in “bagnomaria”. When the strudel is baked serve it with a generous spoonful of melted cheese on it.
sfizioso!!!!!!! l’ho fatto proprio ieri con alcune piccole varianti… Gerash e consorte ringraziano!!!
evviva! così mi avete pensata un pochino!!!