Drive away with green broad beans and ricotta
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Stuffed vegetable pocket, aromatic bread and mozzarella veg
ingredients
servings
6
Puff pastry
230 oz
Courgette
500 oz
Mozzarella cheese
200 oz
Crumb, bread soft inside
100 oz
Dried tomatoes, in oil
50 oz
Spring onions
2 unit
Marjoram
to taste
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
single courses from Italy
Stuffed vegetable pocket, aromatic bread and mozzarella veg
Stuffed vegetable pocket, aromatic bread and mozzarella veg
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
a vegetable pocket is a nice way to present a wrapper of puff pastry with a fantastic filling of mixed seasonal vegetables.
preparation
step 1
Knead the flour to create a puff pastry dough, or buy a roll of puff pastry or rectangular brisèe. Peel and wash the courgettes and onions, cut the courgettes into slices 3-4 minutes thick and the spring onions with long bias slices.
step 2
Heat the plate and cook the courgettes one minute per side, add salt and let them cool. Whisk the breadcrumbs in the mixer with the herbs and 4 tablespoons of oil. Drain the tomatoes and dry them on baking paper.
step 3
Roll out the dough in a very thin sheet first on the lightly floured work surface and then on a sheet of baking paper. Cover the dough with alternating layers of vegetables with breadcrumbs, cherry tomatoes and slices of mozzarella, slightly salting each layer and
step 4
and leaving a margin of 3-4 fingers free on all sides. Fold the edges of 3 sides on 4 inwards and roll the dough on the filling in the direction of the free margin, helping with the sheet of baking paper.
step 5
Brush the surface with a layer of oil and sprinkle with sesame seeds. Cook the roll of puff pastry in a pre-heated oven at 200 ° C for 35 minutes. Serve warm, cut into slices, sprinkled with marjoram leaves. Enjoy your meal!
