Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad

Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad
Photo by James Carrier

Ingredients

  • 2 ½ to 3 cups all-purpose flour
  • 1 cup slivered fresh basil leaves
  • 8 ounces smoked or regular mozzarella cheese, shredded (about 2 cups)
  • 3 tablespoons extra-virgin olive oil
  • 2 ½ to 3 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 1 head radicchio (about 8 oz.), rinsed, cored, and thinly sliced
  • + 17 more ingredients
    • 1 onion (6 oz.), peeled and thinly sliced
    • 1 onion (6 oz.), peeled and thinly sliced
    • 6 cups diced (1/2 in.) firm-ripe tomatoes (about 3 lb. total)
    • 2 tablespoons minced garlic
    • ¾ cup Sangiovese or other dry red wine
    • Salt and pepper
    • 2 teaspoons salt
    • 6 cups diced (1/2 in.) firm-ripe tomatoes (about 3 lb. total)
    • 2 teaspoons salt
    • Salt and pepper
    • 1 cup slivered fresh basil leaves
    • 1 package active dry yeast
    • 1 package active dry yeast
    • ¾ cup Sangiovese or other dry red wine
    • 1 head radicchio (about 8 oz.), rinsed, cored, and thinly sliced
    • 2 tablespoons minced garlic
    • 8 ounces smoked or regular mozzarella cheese, shredded (about 2 cups)

1. To make the dough, in a large bowl, sprinkle yeast over 1 cup warm (about 110°) water. Let stand until yeast is softened, about 5 minutes. Add 2 1/2 cups flour and the salt; beat with a mixer on low speed until incorporated, then on medium-high speed until dough is stretchy, about 3 minutes.2....

View full recipe at My Recipes

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