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ROLL OF ARTICHOKES WITH SUN-DRIED TOMATOES

ROLL OF ARTICHOKES WITH SUN-DRIED TOMATOES

Time: long

  • Difficulty: Low

Ingredients for 4 people

250 gr of Manitoba flour

50 ml of extra virgin olive oil

30 ml white wine

An egg and a yolk

A pinch of salt

Mint

4 sun-dried tomatoes, soft and not in salt, cut into small pieces

50 gr of fresh Pecorino cheese

Extra virgin olive oil

Procedimento

  • Chilling Chilling
  • Freezing Freezing

DOUGH PREPARATION

Work well getting a soft and elastic dough, the consistency of the ear lobe. Adjust any liquid flour (the quantity varies with the variety of the ingredients). Wrap the dough in food foil. Cool in Freddy for 15 minutes.

ARTICHOKES PREPARATION

Remove the outer leaves and any inner hair of the artichokes, cut into very thin segments by immersing them in acidulated water. Sauté in a pan with a little extra virgin olive oil, garlic and mint. Cook and add a couple of tablespoons of water. Cool in Freddy for 15 minutes.

ROLL PREPARATION

Remove the dough from the Freddy and lay it very thin, on a sheet of silicone a dishcloth. Remove the artichokes from the Freddy, add the sun-dried tomatoes and place over the pastry. With the help of the silicone sheet the dishcloth, roll up the dough and place it on a baking sheet covered with oven paper. Brush the surface with extra virgin olive oil.

COOKING AND COOLING

Bake in the oven at 200ºC for 20 minutes until the surface is golden brown. Cool in Freddy for 30 minutes. Serve at room temperature.

Suggerimenti

You can make double dose and freeze the second roll in Freddy for two hours. It will be enough to regenerate it for an hour and a half bringing it to 30ºC to the heart to obtain a delicious result.

Freddy
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