Ingredients:
Massa
half a cup (tea) of oil (100 ml)
3 eggs (150g)
1 cup (tea) wheat flour (110 g)
1 cup (tea) of milk (200 ml)
1 tablespoon baking powder (10 g)
half a teaspoon of salt (2.5 g)
Filling
1 tablespoon oil (15 ml)
2 minced garlic cloves (10 g)
4 small tomatoes, seeded, chopped (520 g)
1 teaspoon salt (5 g)
150 g sliced mozzarella
1 gema batida (20 g)
3 tablespoons grated parmesan cheese (25 g)
Preparation mode:
Make the dough: in the blender cup, place the oil, eggs, wheat flour, milk, yeast and salt, and beat until a homogeneous mixture is formed. Arrange in a large rectangular baking dish (27 x 40 cm), lined with greased parchment paper, and place in a preheated medium oven (180 degrees) for 20 minutes.
Remove from the oven, unmold while still hot over a damp dish towel and roll up. Reserve
Prepare the stuffing: in a medium pan, put the oil and lead to high fire to warm up. Add the garlic and sauté for 1 minute, or until lightly browned. Add tomatoes and salt, stir and remove from heat.
Unroll the dough, spread the stew and cover with the mozzarella. Roll up again, place on a greased baking sheet, brush with yolk and sprinkle with grated cheese.
Place in a hot oven (200 degrees) for 10 minutes, or until the surface is slightly golden.
Remove from the oven and serve immediately.
Tip: so that the dough for the rocambole is very uniform, grease the baking sheet before placing the greased parchment paper.
