Pesto Hearts
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/pesto-hearts
Total time
2 Hours
50 Minutes
Baking/cooking time
20 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 10 hearts
| For the dough: | ||
| 500 | g | Mix Spelt pizza |
| 280 | g | lukewarm water |
| 35 | g | extra virgin olive oil |
| For the pesto: | ||
| 90 | g | rocket (arugula) |
| 100 | g | Extra virgin olive oil |
| 35 | g | almonds |
| 10 | basil leaves | |
| 40 | g | parmesan cheese |
| 1 | garlic clove | |
| q.s. | salt |
Preparation
- To prepare the pesto hearts, place the spelt pizza mix with Lievito Madre – Natural Yeast, lukewarm water, and extra virgin olive oil into the bowl of a stand mixer.
- Knead until the dough is fully developed — it should come away from the sides and bottom of the bowl and wrap itself around the dough hook.
- Shape the dough into a ball and leave to rise, covered, in a warm place away from draughts, until doubled in size. This will take approximately 1 hour and 30 minutes.
- Meanwhile, prepare the pesto. Wash and dry the rocket and basil leaves.
- Roughly chop the rocket and place it into a pestle and mortar (or food processor) along with the basil, almonds, Parmesan, garlic clove, and extra virgin olive oil.
- Pound with a circular motion (or blend) until you achieve a smooth pesto. Adjust seasoning with salt if necessary and set aside.
- Line two baking trays with baking parchment. Divide the dough into 10 equal pieces and shape each into a ball.
- On a lightly floured surface, roll out each ball into an oval disc approximately 15 x 10 cm.
- Spread 1–2 tea-spoons of pesto over the entire surface and roll up tightly from the longer side. Fold the roll in half, bringing the two ends together.
- Then, cut the folded roll two-thirds of the way through, starting from the folded edge, and gently open it up to form a heart shape.
- Place the hearts onto the lined baking trays. Cover with cling film and leave to rise again in a warm place for 30 minutes.
- Meanwhile, preheat the oven to 190°C (static setting).
- Bake the trays one at a time at 190°C for 18–20 minutes, or until the pesto hearts are golden on top.
- Remove from the oven and serve warm, or enjoy cold.
In collaboration with @passionecooking
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