50 g of soy cream (or other vegetable cream or not)
25 g olive oil
1 egg
For the pesto:
about 100g wild garlic (fresh)
40 g of pine nuts
30 g olive oil
30 g of grated Parmesan
Cooking:
The dough:
Mix lukewarm water (especially not hot) with fresh crumbled baker’s yeast.
In the salad bowl or bowl of a kneader, place the salt, flour, soy cream, egg, oil and the water-yeast mixture.
Knead by hand or in a pastry processor at minimum speed for 5 minutes. Form a ball and cover with a tea towel for 1 hour 30 minutes.
The pesto:
Remove the stems from the wild garlic and rinse the leaves in cold water.
Coarsely chop the leaves and place them in a small blender with pine nuts, olive oil and Parmesan.
Mix until a smooth mixture and set aside.
When the dough has doubled in volume, de-gas it. Flour the worktop then roll it out into a rectangle about 5mm thick. Spread the pesto over the entire surface of the dough, then roll lengthwise into a large sausage (just like cinnamon rolls). Divide into 9 parts.
Place the rolls in your Peugeot square bakeware dish and let it grow again for 30 minutes covered with a tea towel
Preheat the oven to 180 °. Once hot, bake for 25 minutes. To be enjoyed hot, warm or cold according to your preference.
The Peugeot ceramic oven dish accompanies you from the oven to the table. First it gives you healthy, even, thorough cooking, and then it offers impeccable service at the table, with its deep el...
