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Bergamot scented courgette salted brioche

 

 

Dough ingredients

350 g (12 1/2 oz) flour, 4 eggs, one glass of white wine, half a glass of Bergamia oil, salt and fresh ground pepper, two sachets (about 30 g - 1 oz ) pizza yeast

 

Stuffing ingredients

 

450 g (1 lb) courgettes, half an onion, 2 tablespoons grated parmesan cheese, 3 tablespoons Bergamia oil, salt, pepper and a sprig of basil

Chop courgettes and onion into thin slices and put them in a pan with oil, salt, pepper and a little water; cover and stew over low heat about for 15 minutes; when cooked, add chopped basil and let it cool. In a deep bowl mix flour, eggs, wine, oil, salt and pepper carefully, then add the yeast and let it rise for about half an hour. Oil a round baking pan with a hole in the middle and pour in the mixture. Bake in a preheated oven (180°) for about 30 minutes.

Recipe by Valeria Vocaturo

 

www.cuochepercaso.it