200 g /
220 g /
175 g /
Flour type 00
60 g /
Butter (cold and diced)
20 g /
14 g /
100 g /
100 g /
50 ml /
SICILIA PGI EXTRA VIRGIN OLIVE OILFind out more
2 cloves /
to taste /
Salt and Pepper
Dissolve the yeast in the warm water.
Mix the two types of flour, the sugar and the salt together then add the dissolved yeast.
Knead thoroughly to make a smooth dough. If the dough is too soft, add a little more flour.
Now add the butter and incorporate it thoroughly into the dough.
Put the mixture in a floured bowl and cover with a damp cloth; leave to rise in a warm place for about two hours.
For the filling, rinse and thoroughly dry the basil leaves. Blend them with oil, salt and pepper.
Take the dough, knead the air out of it, place it on a sheet of greaseproof paper and roll it into a rectangle of 30x50 cm. Spread the basil cream on the dough, leaving two cm free around the edges. Distribute the small pieces of gorgonzola on top of the basil cream and roll up the dough from the long side. Once a roll has been formed, seal the ends very firmly and leave to stand in the fridge for about 30 minutes.
Take the roll out of the fridge and use a sharp knife to cut it in half lengthways, then twist the two parts together, sealing the ends thoroughly. Leave to stand in a warm place for another 10 minutes.
Brush the surface with a little olive oil and bake in a hot static oven at 180 degrees for about 30 minutes.
Ricette della Nonna
Ricette della Nonna was created with the aim of sharing the delicious recipes of days gone by: with the help of her children and grandchildren, every day Granny ("Nonna") Pina publishes new recipes from a centuries-long history of lives with healthy food at their centre.