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Cake Mediterranean roses
ingredients
servings
8
Full fat milk
130 grams
Egg, yolk
3 unit
Eggs
2 unit
Dry brewer's yeast
3 grams
Brown sugar
30 grams
Butter
100 grams
Iodized salt
10 grams
Dry tomatoes
100 grams
Extra virgin olive oil
5 grams
Basil
10 grams
Onions
250 grams
Extra virgin olive oil
10 grams
Oregano
1 gram
Dried pine nuts
70 grams
Cailletier olives
100 grams
Type 00 wheat flour
500 grams
starters from Italy
Cake Mediterranean roses
Cake Mediterranean roses
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It 'a wonderful recipe, to taste and experience, Luca Montersino which for me is always a guarantee! I can only advise you to try it, single version as well as I did, or as a unique cake as well as in the original version.
preparation
step 1
For pasta. Knead with the hook of the planetary flour, milk, baking powder, eggs and egg yolks.
step 2
When the dough has become elastic and smooth, unite little by little sugar, creamed butter and, even when the latter is absorbed, complete with salt.
step 3
Leave to rise for an hour or so hearty in a greased bowl.
step 4
For the cream of dried tomatoes. Jump quickly in a pan with the oil dried tomatoes eventually drained from the oil, add the basil, remove from heat and blend with immersion blender.
step 5
For onions oregano. Cut the onions into thin strips, stufale in a pan with extra virgin olive oil and profumatele with dried oregano.
step 6
For the montaggio.Stendi the dough into a rectangle, uniformly spreads the cream of dried tomatoes and, on the whole surface, distribute the onions, pine nuts and the stoned olives.
step 7
Roll up on itself for the long side. Cut into thick slices and arrange 3 cm in a muffin pan. Make rise until doubled, then bake at 190 ° C for about 20 minutes.
