Bread Rollatini with Zucchini and Pesto sauce
Ingredients
For Bread Roll
1 ½ cup Flour
½ tsp. Sugar
¼ tsp. Salt
1/3 cup Warm water
1tbsp. Dry yeast
For Stuffing
1 can Tuna fish (oil drained)
½ cup Mozzarella cheese (shredded)
½ cup Cheddar cheese (shredded)
½ tsp Dry Oregano herb
½ cup Béchamel sauce (white sauce)
1 tsp Black pepper
½ tsp(or to taste) Salt
For Pesto sauce
1 ½ cup Fresh Basil herbs
½ cup Olive oil
½ cup Pine nuts or walnuts
1 clove Garlic
½ tsp Salt
½ cup Cheddar cheese
For Sautéed Zucchini
1 cup Zucchini Green
1 cup Zucchini Yellow
2 tbsp Olive oil
¼ tsp Salt
For Tomato Relish
3 Big red tomatoes
1 Big onion
2 cloves Garlic
½ cup Capsicum
2 tbsp Olive oil
1tsp. Dry dill herb
1tsp Salt
Method
♠ Mix all the ingredients of the bread dough, and leave aside for ½ hour.
♠ Mix all the ingredients of the stuffing (tuna fish mixture) and keep ready
♠ When the bread dough is ready, roll it, and stuff the tuna mixture in the desired shape.
Keep aside for 10 minutes. Preheat the oven to 200ºC, and bake for 1/2 hour.
♠ Grind together all the Pesto Sauce ingredients, and keep aside.
♠ Grind together all the Tomato Relish ingredients. Make a paste, then cook it on thestove for 20 minutes.
Keep aside.
♠ Sauté Zucchini in olive oil; cook for 5 minutes (take care not to overcook), and keep aside.
Presentation:
Arrange the Bread Rollatini on a plate; serve with Tomato Relish, Zucchini and Pesto Sauce. Drizzle with Olive oil and Balsamic vinegar; top with oregano (optional).
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