Ingredients For the dough:
- 500g Ruggeri Pizza Flour
- 50g of sugar
- 3g of dehydrated brewer's yeast (or 12g of fresh brewer's yeast)
- 1 small egg
- 10g of salt
- 200ml of water
- 50g of soft butter
For the filling
- 350/400g of courgettes
- 250g of buffalo ricotta
- 1 egg yolk
- 2 heaped tablespoons of grated Gran Moravia cheese
- salt and pepper
- nutmeg
- 2 cloves of garlic
- 3 tablespoons Fontanara extra virgin olive oil
Preparing the dough
By hand or in a mixer, mix the flour with the sugar and the dehydrated yeast and form a fountain.
Place the salt on the edge, and the egg and water in the center (adjust the amount of water based on the absorption of your flour).
When the dough begins to take shape, add the soft butter, a little at a time, and knead until it forms a ball.
Transfer the dough to a greased bowl and let it rise until doubled.
Meanwhile, prepare the filling.
Preparation of the filling
Wash and trim the courgettes.
Grate them through a food mill with large holes and cook them briefly in a pan with the crushed garlic cloves, oil, salt and pepper.
Set aside and let cool.
Once the courgettes are cold, place them in a bowl with the crushed ricotta, egg yolk, cheese, nutmeg and season with salt and pepper.
Packaging and cooking
Once the rising time has elapsed, take the dough and roll it out into a rectangle.
Spread the filling over the entire surface and roll up tightly, along the longest side.
Then cut the rolls about a couple of fingers wide and arrange them a little apart in a baking dish covered with baking paper.
Let the rose cake rise for another hour and then cook it in the oven at 180°C (for me in the lower middle part) until it is perfectly golden (about 30-40 minutes).
Enjoy your meal ^.^
