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Stuffed Bread

Stuffed Bread

Ingredients for 2 Petronian loaves of 350 grams each :

For the pastry:

  • 500 grams of wheat flour
  • 25 grams of beer yeast
  • 1 tablespoon of olive oil
  • 25 g of butter
  • 1 tablespoon of cream
  • 10 grams of salt
  • A spoon tip of honey
  • 1 cup of hot water (not boiling)

For the filling:

  • 50 g of grated Parmesan cheese
  • A big, round eggplant
  • 300 grams of zucchini
  • 200 grams of champignons
  • Fresh oregano and marjoram
  • Fresh parsley and basil
  • A clove of garlic
  • A fresh onion
  • Extra virgin olive oil, preferably from Romagna.

Prepare the dough.
Prepare the filling: choose a large enough bowl to hold all the ingredients, considering that with the rising they will double the volume.
Add the beer yeast dissolved in a cup of hot water (IN THIS MOMENT ADD THE MADRE GRASS; IF AVAILABLE).

Mix to make homogeneous and add the flour, possibly with the help of more warm water to have a firm but soft dough.
Form one ball and cover the bowl with a towel and a sheet of cellophane. Let rise for 1 hour.

In the end, rework the dough and divide into two parts.

Let both parts rest for 10 minutes and cover them again.
Work with your hands first one side then the other.
Roll out the dough by hand and prepare two rectangles.
Cover the entire surface of each circle of pasta with a dust of Parmesan cheese, some slices of eggplant, zucchini, the champignons and another layer of Parmesan cheese. Roll the circle of stuffed dough.
Drill deep cuts on the surface with a sharp knife.
Sprinkle the surface with flakes of butter and plenty of Parmesan cheese.


For the vegetables.


Slice thinly the eggplant and soak them in cold salted water for half an hour.
Slice thinly the zucchini and mushrooms too.
In a pan fry the garlic in the olive oil and, when hot, add the sliced vegetables, starting with the drained eggplant slices, followed by zucchini and then by mushrooms.
Salt and sprinkle with chopped oregano and basil.
Adjust with salt and cook, constantly stirring, over high heat, evaporating part of the liquid contained in vegetables
Store them at room temperature while the dough leavens