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Arroz
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- 3 cups rice not stewed 200g cooked ham51.7%—
- Mozzarella24.2%—
- 1 cup dk cooked peas12.1%—
- 1 red aji itches sautéed6%—
- 1 purple onion3%—
- Chopped sautéed1.5%—
- Flour0.8%—›
- Salt<0.1%—›
- 2 tablespoons of oil<0.1%—
- 250 cc of water<0.1%—
- Yeast<0.1%—›
- Preparation<0.1%—
- Quot<0.1%—
- Mix all the ingredients of the filling<0.1%—
- Minus the ham and reserve<0.1%—
- For the dough<0.1%—
- Dissolve the yeast in a little water add 2 tablespoons flour and let it foam<0.1%—
- Place the rest of the table on the table flour along with salt<0.1%—
- In the center make a hole and dump the foam<0.1%—
- Oil<0.1%—›
- The rest of the aqua<0.1%—
- Go taken flour gradually until form a homogenous mass<0.1%—
- Leave rest in a bowl cubiert n ur haste ue co from a coc hard co ingre rentemente aindicated in servar in pio and dry<0.1%—
- Cccio co micro 3 canvas volume<0.1%—
- Enharinar ia dump the dough and stretch with pa kneading leaving the dough of 1 cm thickness<0.1%—
- Cover with fetas of ham<0.1%—
- Spread the filling and roll<0.1%—
- Arrange the rotolo on a plate suitable for oven bound with oil spiraling<0.1%—
- Leave rest for 20 minutes<0.1%—
- Bring oven preheated to 180 degrees and to 19 984740.3%—
Show original label text
3 cups rice not stewed 200g cooked ham, 200g shredded mozzarella, 1 cup dk cooked peas, 1 red aji itches sautéed, 1 purple onion, chopped sautéed, 500g flour, salt, 2 tablespoons of oil, 250 cc of water, 25 g of yeast, preparation: ,quot,mix all the ingredients of the filling, minus the ham and reserve, for the dough, dissolve the yeast in a little water add 2 tablespoons flour and let it foam, place the rest of the table on the table flour along with salt, in the center make a hole and dump the foam, oil and the rest of the aqua, go taken flour gradually until form a homogenous mass, leave rest in a bowl cubiert n ur haste ue co from a coc hard co ingre rentemente aindicated in servar in pio and dry, cccio co micro 3 canvas volume, enharinar ia dump the dough and stretch with pa kneading leaving the dough of 1 cm thickness, cover with fetas of ham, spread the filling and roll, arrange the rotolo on a plate suitable for oven bound with oil spiraling, leave rest for 20 minutes, bring oven preheated to 180 degrees and to 19 98474
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