The delicious recipe for watercress herb in Cooked and Eaten
The dough is different from the usual recipes Cooked and Eaten, and do the cress with herbs. Herbs and cheese is the filling chosen by Tessa Gelisio, or better is Franco Aliberti to cook the watercress. The dough is without yeast, just baking soda with the honey and we have a compound perfect. Both Tessa Franco prepare this delicacy, a rustic, a quick and easy idea for all. While we prepare the filling, the dough rests and will then be ready for cooking. In a frying pan with a drizzle of olive oil and the two stars of the recipe Cooked and Eaten taste, and the result is perfect. Here is the recipe of watercress with herbs and cheese from the recipes Cooked and Eaten in the April 21, 2020.
Ingredients watercress, Cooked and Eaten – For the base: 250 g flour 0, 100 g water, 5 g honey, 40 g of extra virgin olive oil, 2 g salt, 2 g baking soda – For the filling: 1 kg of fresh herbs, 100 g of cheese, 1 clove of garlic, evo oil
Preparation: melt the salt and baking soda in 100 g of water. In a bowl, add the flour 0 to 40 g olive oil 5 g of honey. We add now the water with salt and baking soda. Mix everything well, and we get a smooth mixture. Let stand covered with a cloth.
We move on to the filling and in the pan pour a little oil, add the clove of garlic and let it brown, add the herbs, let it cook.
Divide the dough into 4 balls roll it with the rolling pin. On half of the disc we put the herbs and a little cheese, then we close and we seal with the tines of the fork.
Heat the frying pan with a drizzle of olive oil and cook each watercress for two minutes per side and 1 minute in the middle holding it in the raised position. Serve hot or cold, will always be delicious.
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