Buon appetito!
Tomato Rolls
Ingredients
4 persons
- 1 bottle ELVEA passata with basil
- 1 roll puff pastry
- 4 sun-dried tomatoes
- 1 block crumbled feta
- 1 egg yolk
- 2 tablespoons flour
- 1 handful fresh parsley
- pepper
- salt
Preparation
-
1
Add the feta, parsley, and sun-dried tomatoes to a blender. Blend until smooth.
-
2
Sprinkle flour over a cutting board and roll the puff pastry thin. Spread the smooth mixture over the dough. Use a spoon to add Passata Basil and finish with parsley.
-
3
Roll up the dough and cut into strips of about 2 cm. Place them in a baking dish and let rest for 30 minutes. Cover them with a towel.
-
4
Preheat the oven to 200°. Brush egg yolk over the rolls with a brush and bake them in the oven for 20 minutes until golden brown.
-
5
Serve the rolls as an appetizer and sprinkle some extra parsley on top.
Psst… chef’s tip
Optional: use the remaining Passata Basil as a dipping sauce.
Buon appetito!
