for the stuffing
- 1/2 eggplant
- 1/2 zucchini
- 1 red florin pepper
- 7 tomatoes cut in the middle
- 70 grams of slice grated
- 30 grams parmesan grated
- 4 clusters of balsam (leaves only)
- 1 tablespoon of tomato paste
- 1 teaspoon of dry basil
- Salt -Pepper
- laconian legacy olive oil
for the dough
- 600 grams of whole flour
- 1 sachet of yeast
- 1 tablespoon of salt (cut)
- 350 ml of water (lukewarm)
Cut the vegetables into small pieces of the same size and sauté them with some laconian legacy olive oil and add the tomatoes in the end.
When worms add the tomato paste, lemon, dry basil, cheese and salty pepper.
Dissolve yeast in lukewarm water, add 3 tablespoons of flour, leave for 5 minutes add salt and incorporate remaining flour.
Knead well until a soft and sour dough appears.
Divide the dough into 12 equal balls and open the 6 of them in straight elongated, oval dies. The remaining 6 balls make them in elongated sticks.
Apply a filling lengthwise and centrally on each stick, place a dough stick over the filling and fold along with both sides in the center and twist the edges.
Turn the crotch with the bottom of the dough close, cut with a knife in a sideways to show the filling.
Blend each surface with water.
Bake in a preheated oven at 200oC for about 20 minutes