This week I originally had another idea for the recipe; I wanted to make a bread gratin. I did do it but I find it turned out to be bland and the consistency I was not really fond of. Continue reading
For the dough:
500 g flour (white or semi-white)
1 tsp salt
30 g fresh yeast
3 dl milk ( I used half-fat)
60 g butter melted and cooled
For the filling:
1-2 tbsp butter
6 large onions
4 carrots (not too small)
2 garlic cloves crushed
Salt and pepper
A handful chopped parsley
2 handfuls roasted walnuts
In a bowl mix the flour and the salt. Place the yeast in the milk and dilute. Incorporate the milk and the butter to the flour and knead the dough until soft and elastic. Cover and leave to until it has risen double of its size, about 30-40 minutes.
Meanwhile cut the carrots into thin strips. Cut the onions in half and slice them a little thicker than the carrots.
Heat the butter in a pan and add the carrots and the onions. Add the crushed garlic cloves and salt and pepper to taste. Cook until soft, about 20 minutes, and stir regularly. Once done set aside to cool.
On a lightly floured surface roll out the dough in a rectangular shape (about 40 x 60 cm).
Chop the walnuts.
Now spread the vegetables and sprinkle the walnuts and the parsley (eventually the nutmeg) on the dough leaving a 3 cm margin on one of the longer sides. Roll the dough tight and use the uncovered part of the dough to seal it.
Heat the oven at 200°C.
Cut the rolled dough into slices of about 3-4 cm. Place them in a baking tray lined with parchment paper and leave them for 15 minutes to set.
Place the baking tray on the lower side of the oven and bake for 45-50 minutes.
Ideally these should be served tepid but either hot or cooled is fine too.