The margherita of stuffed rolls with broccoli cream is a recipe that is sure to impress, but with decidedly long preparation times, so I recommend trying it when you have some time to dedicate to cooking.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 cups All-purpose flour
- 0.9 oz Fresh yeast
- 1 tsp Sugar
- 1 tsp Fine salt
- 1 cup Water (warm)
- 2 tbsps Olive oil
- 5.3 oz Smoked bacon (diced)
- 6 oz Mozzarella cheese (diced)
- 0.5 cup Cream (for cooking)
- 0.4 cup Plain yogurt (non-fat)
- 7 oz Broccoli (boiled)
- 2.8 oz Emmentaler cheese (diced)
- 4.4 oz Mozzarella cheese (diced)
- 1.4 oz Parmesan cheese (grated)
- 3.5 oz Smoked bacon (diced)
- as needed Fine salt
- as needed Black pepper (ground)
- 1 clove Garlic
- 1 Onions (small)
Preparation
Place the flour in a bowl with a teaspoon of salt and mix.
In a separate small bowl, place the yeast with a teaspoon of sugar and a teaspoon of hot water and stir until it becomes liquid.
Put it in the bowl with the flour, add the warm water, the oil, stir first with a wooden spoon and then knead until it becomes smooth and well combined.
Grease the bowl with a little oil, place the dough inside, brush the surface with a little oil to prevent it from drying out too much. Cover with plastic wrap and let rise for an hour in a warm place (it should double in size).
Once risen, remove the dough from the bowl and divide it into 4 parts, then divide each part into 4 parts again (in total, you should have 16 balls).Fry the diced smoked bacon in a pan.
Separately, cut the mozzarella into very small pieces.
Fill the balls with a little mozzarella and a little bacon, close them well, reforming a round sphere.
Take a baking tray of 11 inches in diameter and butter it.
Place a bowl upside down in the center of the tray with a diameter of 7 inches and arrange the filled balls around the edge.
Let rise again for about half an hour, covering everything with plastic wrap.Place the cream and yogurt in a container, add the boiled and mashed broccoli, the diced emmental and mozzarella, the grated parmesan, the diced bacon sautéed in a pan, the chopped garlic and onion, mix everything well with a whisk and adjust the salt and pepper.
Take the tray with the stuffed balls, remove the bowl from the center and place the broccoli cream in its place.
Brush the balls with butter and sprinkle some grated parmesan on top.
Bake at 392°F (200°C) for about 40 minutes. Serve hot.
Notes
Instead of broccoli, you can use another vegetable, like chard or spinach, according to your taste.
If you liked the Margherita of stuffed rolls with broccoli cream, try other recipes with broccoli:
Half rigatoni with sausage, mascarpone and broccoli
Ortolana whims with broccoli, anchovies and olives
Boiled veal tongue with broccoli sauce
Broccoli and prosciutto rolls
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