Medium
6 per.
90 min
lactose free
Ingredients
- 500 g of flour 00
- 125 g lard
- 170 g of water at room temperature
- 15g salt
- 1.5 teaspoons baking soda
- 2 zucchini
- 1 sprig of mint
- 200 g of speck
- 100 g Grana Padano Riserva
Preparation
Combine the flour, salt, lard and baking soda in a bowl.
Knead by adding the water and once ready, transfer the mixture to the work surface and continue kneading until you obtain a homogeneous mixture. Form a ball, wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the rest time, divide the ball into 6 equal balls.
Four the base on which you are going to roll out the balls with a rolling pin until they reach a thickness of 2-3 mm.
Cook the rolls on a hot plate, turning constantly to obtain uniform cooking until golden brown.
Once cooked, fill them with grilled zucchini, Grana Padano petals and some mint leaves.
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