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Rose savory petalose

ingredients

servings

6

Type 0 wheat flour

300 oz

Extra virgin olive oil

30 oz

Iodized salt

to taste

Pepper

to taste

Courgette

2 unit

Pork mortadella

150 oz

Grated Parmesan cheese

4 spoons

Water

150 oz

starters from Italy - Puglia

Rose savory petalose

Rose savory petalose

with meat with gluten with lactose

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rose savory petalose

The roses petalose the we can serve either as a starter or as an aperitif.

Rose savory petalose step 1

step 1

We prepare the dough, put in a cup sifted flour, oil, salt and set it by adding hot water little by little.

Rose savory petalose step 2

step 2

We work well the dough to obtain a smooth dough, shut in a cup and let it sit for a 'now.

Rose savory petalose step 3

step 3

Resume the dough with a rolling pin and form a slightly thin disk.

Rose savory petalose step 4

step 4

Farciamo the disc, Spolverizziamo with 2 tablespoons of Parmesan cheese, we spread the slices of mortadella, and the thinly sliced ​​zucchini put the remaining Parmesan and a trickle of oil, salt and pepper.

Rose savory petalose step 5

step 5

We rolled up from the disc before a portion up to the middle, and then repeat the operation on the other side.

Rose savory petalose step 6

step 6

We have a roll above the other and close in the film. We do rest in the freezer for two hours.

Rose savory petalose step 7

step 7

Get out the roll, we remove from the film and cut with a knife thickness of the slices to taste. I the face of 5cm.

Rose savory petalose step 8

step 8

We place the roses in a baking tray lined with baking paper if the pan is aluminum is better, and cook in preheated oven at 220gradi for half an hour.

Rose savory petalose step 9

step 9

A tip if you do not want to make the pastry we can use the pastry.

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