Ver Fotos De Silverado Ss

mars

INGREDIENTI:
1 disco di pasta sfoglia
5 peperoni rossi e gialli
1 zucchina grande
1 mozzarella
pesto genovese q.b.
olio di oliva q.b.
parmigiano reggiano grattugiato q.b.
sale e pepe

• Scaldare il forno a 200° e infornare i peperoni lavati finchè la buccia non diventa bruciacchiata (circa 20-25 minutes). Remove from oven and let cool in a paper bag. Remove the skin, wipe them from seeds and core and cut them in broad-brimmed (3-4 cm).
• Cut the zucchini with a potato peeler to obtain very thin slices.
• Dice the mozzarella previously drained.
• Take a layer of bell pepper, coated with a thin layer of pesto, stack a slice of zucchini and a piece of mozzarella. Wrap it all up to make a roll.
• Take a round baking pan and arrange the rolls of alternating color and keep them at least 1 cm from the edge. If they were to remain
• vegetables, cut into cubes and distribute them on the rolls.
• Add a drizzle of olive oil.
• Cover the vegetables with a disc of puff pastry dough by folding the edge down the pan making sure that all the mixture is coated.
• Bake at 180 degrees for about 30 minutes, pull out the cake from the oven and poured it into a larger baking pan, sprinkle with Parmesan cheese, a drizzle of olive oil, salt and pepper. Allow
• gratin in the oven for 10 minutes.