- flour - 1 1/4 Cups
- salt - 1/4 teaspoons
- chilled butter - 8 Art. spoons
- sour cream - 1/4 Cups
- fresh lemon juice - 2 teaspoons
- iced water - 1/4 Glass
- large zucchini - 1 piece (or 2 small) stuffing)
- olive oil - 1 st. spoon (plus 1 teaspoon) filling)
- garlic - 1 Tooth (medium) stuffing)
- Ricotta cheese - 1/2 Cups (filling)
- Parmesan cheese - 1/2 Cups (filling)
- Mozzarella cheese - 1/4 Glass (filling)
- leaves of basil - 1 st. spoon (filling)
- egg yolk - 1 piece (glaze)
- water - 1 teaspoon (glaze)
1. Make the dough. Flour refrigerate in the refrigerator for 30 minutes. Mix flour and salt together in a large bowl. Add chopped butter and mix with a dough knife until the dough looks like crumbs. In a small bowl, whip the sour cream, lemon juice and water, add to the oil mixture. Stir with fingertips or a wooden spoon. Cover the dough with a plastic wrap and put in the refrigerator for 1 hour. Make a stuffing. Slice the zucchini slices 6 mm thick. Put in one layer on paper towels. Sprinkle 1/2 teaspoon of salt, allow to drain water for 30 minutes and gently prick zucchini with a paper towel before use. 2. In a small bowl, beat the olive oil and chopped garlic together. In a separate bowl, mix ricotta, grated Parmesan cheese, grated Mozzarella cheese and 1 teaspoon of garlic mix. Season with salt and pepper to taste. Preheat the oven to 200 degrees. On the floured work surface roll the dough into a circle with a diameter of 30 cm. 3. Put on a baking sheet and evenly grease the cheese mixture from above, leaving the edges at the edges for 5 cm. Lay the zucchini slices in a circle, starting from the outer edge. Pour the remaining spoon of garlic mixture and combine the edges of the biscuit with the filling, so that only the center remains open. Beat the yolk with water and grease the dough with icing. 4. Bake biscuits until golden brown, from 30 to 40 minutes. Then remove from the oven, sprinkle with basil, let stand for 5 minutes and lay out on a serving plate. Cut into pieces and serve hot, warm or at room temperature.
Servings: 6-8