Sardinian rolls and jumid recipe-sweet and sour

2 weeks ago

0 1 1 minute read

The Sardinian and junction rolls They are a typical dish of Mediterranean cuisine, which enhances the authentic flavors of the sea with a delicate and creamy filling. There you are gianta fresh and light cheese, it goes perfectly with the decisive taste of the Sardinianwhile i pine nuts add a crunchy note. Everything is accompanied by one tomato cream which gives the dish balance and harmony.

This recipe is ideal like second course Or as an appetizer for a fish lunch. Let’s see how to prepare them in a few simple steps.

Ingredients for 2 people

Preparation 30 min
Calorie 150 kcal x 100g
Difficulty low

How to prepare: Sardinian and juncated rolls

Prepare the tomato cream: Slice the white onion and fry it in a pan with a spoonful of extra virgin olive oil. Add i tomatoes Cut into quarters, salt them and brown them for a few minutes. Blend everything until you get a smooth cream It is homogeneous. Set aside.
Prepare the filling: Open the Sardinian book and stuff them with chopped parsleysome pieces of garlicTHE Juncariated crumbleda handful of pine nutsa pinch of sale and of Pepper.
Form the rolls: Roll up the Sardinian Gently to form the rolls, trying to keep them closed.
Bake in the oven: lay the rolls on a baking tray lined with parchment paper, sprinkled with a thread of extra virgin olive oil and bake in a preheated oven a 180 ° C for 10 minutes.
Serve: Place the rolls on a serving dish and nap them with the previously prepared tomato cream. Serve hot, garnishing with a few leaves of fresh parsley.

Variant of Sardinian and juncated rolls

For an even more crunchy version, you can add a little filling to the filling breadcrumbs and a grated of lemon zest. This will give the rolls an even more intense flavor and a slightly more compact consistency.

The Sardinian and junction rolls They are an excellent alternative to the most classic fish preparations, perfect to serve with a surface of grilled vegetables or a fresh salad.

Serve them by laying them on top of the tomato cream.

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2 weeks ago

0 1 1 minute read