Description
Once tried at the restaurant Julien in white bread. I liked the recipe because the stuffing inside turns out juicy, and the bread when baking becomes crispy. Decided to try this dish to prepare at home. What I want to say, the result exceeded my expectations. I share with you this recipe and invited to taste this interesting dish!
Ingredients
-
Bread
1 piece
-
The juice of a freshly squeezed
65 ml
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Onion
1 piece
-
Carrots
1 piece
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Zucchini
100 g
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Cheese
100 g
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Milk ghee
0.5 cup
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Sour cream
2 Tbsp
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Chicken egg
1 piece
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Vegetable oil
-
Cheese
1 tsp
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Allspice
-
Greens
-
Salt
Cooking
First prepare the stuffing. Onion cut into small pieces and fry in vegetable oil for 1-2 minutes.
Zucchini wash, peel and pulp, cut into strips.
Add the zucchini to the onions and carrots, grated on a coarse grater. Sauté for 3-5 minutes.
Squeeze the juice from tomatoes and add to the mixture.
Season with salt and pepper to taste. Simmer until tender zucchini (softness). Then add sour cream and simmer for 2-3 minutes. Turn off the heat. Proceed to the preparation of bread.
I took a little buhanku white bread. Cut in half.
Carefully remove the pulp, leaving the walls having a thickness of 1 cm.
Half of the pulp pour melted milk.
Beat the egg with a mixer and add to pulp. Also added to the pulp of our filling.
To add to the bulk of the finely cut fennel and cubes of cheese. Mix well.
Fill the bread. Sprinkle cheese, grated on a fine grater, cheese and dill. Put on a baking sheet.
Put in preheated oven and bake until Golden brown.
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