This puff pastry wreath isn't just incredibly delicious; it also makes a stunning centerpiece on your table! 🏵🌟🍽️ It's super easy to make—give it a try for your next dinner with friends!👇RECIPE👇 @Giovanni.castaldi
INGREDIENTS:
1 roll of whole wheat puff pastry
200g zucchini
1 red Tropea onion
150g primo sale cheese
100g tomato pesto
20g Taggiasca olives
30g grated Parmesan cheese
PREPARATION:
Unroll the puff pastry and place a circular shape (a bowl or small plate) in the center. Trace around it without cutting through the dough. Divide the central circle into 8 equal segments by making incisions.
Spread the tomato pesto along the circumference and then arrange the ingredients alternately: zucchini slices (0.5 cm thick), red Tropea onion slices (0.5 cm thick), and primo sale cheese cut into 0.5 cm strips. Add pitted olives and grated Parmesan cheese on top.
Fold the points inward, shape it one last time with your hands, and bake in a preheated convection oven at 190°C (375°F) for approximately 20 minutes.
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