138 ricette

Rose savory petalose

ingredienti

persone

6

Sale

to taste

Pepe

to taste

Zucchine

2 unit

Parmigiano grattugiato

4 spoons

Farina di frumento tipo 0

300 grams

Olio extravergine di oliva

30 grams

Mortadella di suino

150 grams

Acqua

150 grams

Rose savory petalose

Rose savory petalose

pronta in

3 ore

difficoltà

categoria

starters
da Italia - Puglia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

con glutine con lattosio con carne

Foto Ricetta Rose savory petalose

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

Foto preparazione Rose savory petalose

step 1

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

step 2

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

step 3

Resume the dough with a rolling pin and form a slightly thin disk.
Foto preparazione Rose savory petalose

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.
Foto preparazione Rose savory petalose

step 5

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

step 6

We have a roll above the other and close in the film. We do rest in the freezer for two hours.
Foto preparazione Rose savory petalose

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.
Foto preparazione Rose savory petalose

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.
Foto preparazione Rose savory petalose

step 9

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

fabbisogno giornaliero (per persona)

Main +

Calories 332.6 kcal n.d.

Fat 15.15 g n.d.

Carbohydrates 37.25 g n.d.

Protein 12.2 g n.d.

Fibers 1.79 g n.d.

Water 90.43 g n.d.

Ashes 1.39 g n.d.

Sugars 0.2 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 67.41 mg n.d.

Sodium 135.64 mg n.d.

Phosphorus 136.05 mg n.d.

Potassium 325.42 mg n.d.

Iron 1.13 mg n.d.

Magnesium 32.77 mg n.d.

Zinc 1.4 mg n.d.

Copper 0.17 mg n.d.

Manganese 0.52 mg n.d.

Selenium 21.5 mcg n.d.

Fluorine 17.86 mcg n.d.

Vitamins +

A 8.92 mcg n.d.

A IU 280.86 IU n.d.

A RAE 21.68 mcgRAE n.d.

B1 0.08 mg n.d.

B2 0.09 mg n.d.

B3 1.13 mg n.d.

B5 0.52 mg n.d.

B6 0.16 mg n.d.

B9 0.0 mcg n.d.

B12 0.23 mcg n.d.

C 17.0 mg n.d.

E 0.93 mg n.d.

B12 added 0.0 mcg n.d.

D 0.02 mcg n.d.

K 3.51 mcg n.d.

Lipids +

Monounsaturated 8.29 g n.d.

Polyunsaturated 2.02 g n.d.

Saturated 4.65 g n.d.

Cholesterol 35.77 mg n.d.

Amino acids +

Phenylalanine 0.56 g n.d.

Isoleucine 0.45 g n.d.

Histidine 0.28 g n.d.

Leucine 0.89 g n.d.

Lysine 0.57 g n.d.

Methionine 0.25 g n.d.

Tyrosine 0.38 g n.d.

Threonine 0.4 g n.d.

Tryptophan 0.13 g n.d.

Valine 0.54 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio