Salted ricotta and pesto girelle are a quick and easy recipe, ideal for an aperitif with friends or an outdoor picnic. These girelle are also perfect to enrich a birthday buffet or for family celebrations.
• 50 g of fresh ricotta, pecorino or cow’s milk cheese
• 120 ml sunflower oil
• 120 ml milk
• 400 g flour
• 15 g instant yeast
• cheese spread to taste
• pesto to taste
• 1 pinch of fine salt
Put the ricotta cheese, oil, milk, instant yeast and a pinch of salt in a large bowl. Add a pinch of salt and stir the mixture with a fork until well blended. Then add the flour to the mixture little by little, using a fork.
When the dough is a little firmer, continue to knead it with your hands, transferring it to a pastry board and add the remaining flour.
Once the dough is smooth and homogeneous, divide it into two parts to make it easier to work.
Roll out the dough with a rolling pin on a floured baking sheet on a floured baking sheet until a half-centimeter-thick rectangle is obtained.
Spread the white cheese spread and a layer of pesto all over the dough.
Now, using the parchment paper, roll the dough into a sausage shape. (one small one). Repeat the operation with the other half the other half of the dough we reserved.
With a knife, cut the sausage and shape into rounds about two centimeters thick, transfer them to a baking sheet with greaseproof paper and bake them in a hot oven.
Bake them in a static oven preheated to 180 °C for 30-35 minutes. Bake them in a ventilated oven at 170 °C for the same time.
The salted ricotta and pesto Girelle are ready!
Let them cool for a few minutes and serve them to your friends as a tasty appetizer or prepare them for prepare them to enrich a lively buffet.
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