Tag: stuffed

Roll stuffed with spinach – Italian Cuisine

First of all wash the spinach well, let them dry in a pot with a lid, then drain them by squeezing them lightly, blend them and let them cool.

Put the 2 flours, butter, yeast and sugar in a bowl and start working.
Stir in the milk and salt and finally also the spinach.

Knead until the mixture is smooth, then cover the bowl with cling film and let it rise for 1-2 hours or until doubled.

Take the dough and roll it out on a lightly floured surface until you get a rectangular sheet, then fill it with thin slices of smoked cheese and ham.

Roll the dough around the filling, place it in a loaf pan lined with parchment paper and let it rise again for at least 30-60 minutes, then bake for about 30 minutes in a preheated convection oven at 180 ° C.

The roll stuffed with spinach is ready, let it at least cool before serving.

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Peppers stuffed with puree – Italian Cuisine

First, prepare the instant mashed potatoes: bring the milk with butter and salt to a boil in a saucepan, then pour the potato flakes into it and mix vigorously with a whisk.

Cut salami and provolone into cubes and add them to the purée.

Cut off the cap from the peppers (after washing them well) and remove seeds and filaments without breaking the peppers.
Brush them both inside and outside with a little oil.

Fill them with the puree mixture, place them in a baking dish, cover them with the cap and cook for about 40 minutes at 180 ° C, in a preheated static oven.

The peppers stuffed with mashed potatoes are ready, you just have to serve them.

Zucchini stuffed with potatoes – Italian Cuisine

First of all, wash the potatoes well, put them in a pan full of cold water, bring to a boil and cook for about 30 minutes or until, hanging the potatoes with the tines of a fork, it will enter and exit without difficulty.
Drain the potatoes, peel them and mash them with a potato masher.

Put the mashed potatoes in a saucepan with the butter, gradually incorporating the warmed milk, stirring constantly with a whisk, so that no lumps are created.

Cook for 15-20 minutes, then add salt, nutmeg and parmesan.

In the meantime, wash the courgettes and blanch them whole for a few minutes (they will need to soften just a little, so it is easier to dig them out), then cut them in half and scoop out the pulp with a teaspoon, leaving a nice thick edge.

Fill the courgettes with the purée after putting it in a sac-à-poche with a star spout, in order to create a beautiful decoration on the surface.
Arrange the courgettes in a lightly oiled pan and cook for about 20 minutes or until golden brown at 180 ° C, in a preheated convection oven.

The zucchini stuffed with mashed potatoes are ready, you just have to serve them.