This traditional Italian dish has long been hotly loved in many countries of the world. The variety of fillings gives free rein to our imagination and we are happy to cook it at home.
It is necessary
- For the test:
- - 1 glass of flour and a little more for dusting the table
- - 1 egg
- - 150 ml of milk
- - 1/4 tsp. dry yeast
- - 1 tsp. Sahara
- - a pinch of salt
- For filling:
- - 300 g turkey breast
- - 1/2 stalk of leeks
- - 1 onion
- - 1 red bell pepper
- - 5 caps of champignon mushrooms
- - 3 tbsp. l. teriyaki sauce
- - 200 g cheddar cheese
- - 1 tbsp. l. olive oil
- - salt and pepper to taste
Instructions
Step 1
Let's make the dough. For this we dissolve the yeast in warm milk with sugar and salt. Mix the egg into the flour and constantly stirring in a thin stream of milk. Knead thoroughly with your hands (or with a blender) for 5 minutes and leave to rise, in a room without drafts, for 1, 5 hours.
Step 2
Let's prepare the filling. Rinse the turkey breast under running water and boil until tender in salted water. Then let it cool and cut into slices. Rinse the champignons thoroughly under running water, dry and cut into slices. Peel the onions, wash and cut into strips. Fry the mushrooms and onions in olive oil for 10 minutes, season with salt and pepper, add the teriyaki sauce and simmer for another 5 minutes over low heat under the lid.
Step 3
Rinse the leeks thoroughly under running water, dry and cut into thin slices. Bell pepper, also, open the opening under running water, dry it, remove the core and cut into strips. Grate the cheese on a coarse grater. The filling is ready!
Step 4
When the dough has risen, sprinkle the table with flour and roll out the dough about 1 cm thick. Put the dough into the prepared mold and spread the filling on it in layers. The bottom layer is mushrooms and onions, then turkey, then leeks and bell peppers, and finally cheese. We bake in a preheated oven at 180 C for 20 minutes.
