SALAD GIRELLE
BOKED
with vegetables and dried tomato pate
For the dough:
500 g of 00 flour;
1 tablespoon of salt;
1 tablespoon of sugar;
1 sachet of powdered yeast or a 25 g cube of fresh yeast;
400 g of water
To fill:
2 jars of Mirogallo dried tomatoes;;
sautéed courgettes;
Eggplant A Mushroom;
Recipe process
Prepare the dough that will have to rise until doubled (about 3 hours);
In a bowl, combine the flour, sugar, salt and mix with a fork;
In the case of fresh yeast, dissolve it in slightly warm water;
In the case of dry yeast, add it to the flour;
01
Add the oil and water, stirring constantly;
Incorporate all the ingredients well, mixing with the help of a spatula;
Work on the greased work surface for about 10 minutes;
Leave to rise in a warm place;
Wash the courgettes, remove the ends and cut them into slices;
02
Sauté in a pan with EVO oil and add salt;
Wash the aubergines, remove the stem, first cut them into one-cm-thick slices and then into cubes;
In a non-stick pan add a clove of garlic to brown in plenty of EVO oil;
Season with salt and cook, add a little water if necessary to complete the cooking;
03
Allow the vegetables to cool and flavor with a few basil leaves;
After the leavening time;
Preheat the oven to 190 degrees;
Prepare a large pan and cover it with parchment paper;
Grease the work surface, deflate the dough and divide it in two;
04
Roll out each half into a rectangle 50cm long and 30cm wide;
Sprinkle the sun-dried tomato pesto with a spoon, leaving 1.5 cm margins all around;
Season with vegetables to taste;
Starting from the long side, roll the dough on itself forming a roll;
Seal the extremes well;
05
With a pasta cutter, cut 2 cm thick slices;
Lay them on the circular part on the pan and open them well into swivels;
Bake at 190 degrees for 30 minutes;
Bake when they are golden brown;
Serve hot;
06
Mirogallo Saled Girelle
English 
Italian