Tomato sweet rolls, mountain sorrel pesto & goat cheese
Recipe from the book by Ilse Fischer, Pasta al Pomodoro
Andreas Döllerer
“Döllerers Restaurant”, Golling, Salzburg
When an Alpine master chef like Andreas Döllerer devises a recipe for a “Pasta al Pomodoro” book, it naturally combines many flavors from the mountains with tomatoes from the south. And the form also becomes one that has a culinary home in the Alpine region in many variations. This composition from Alpine Cuisine is a harmonious combination of Italy and Andreas’s culinary home in Salzburg. Simply delicious!
Difficulty: ⚫⚫⚫⚫⚪
INGREDIENTS
For the buns
- 14 g yeast
- 5 g sugar
- 70 g milk
- 120 g flour, coarse
- 120 g flour, smooth
- 40 g butter
- 1 egg
- 1 egg yolk
- Salt
- Lemon zest
For the tomato filling
- 8 ripe San Marzano tomatoes
- Olive oil
- Salt
- Sugar
- 2 garlic cloves
- 50 g goat cheese from the Großglockner (or other goat cheese)
For the mountain sorrel pesto
- 50 g mountain sorrel
- 50 g basil
- 250 ml mild olive oil
- 20 g mountain cheese, grated
- 25 g Swiss stone pine nuts, roasted (or pine nuts)
- Freshly ground black pepper
- Salt
- Mountain juniper oil (or other herb-flavored oil)
PREPARATION
- For the buns, dissolve the yeast and sugar in lukewarm milk and knead into a dough with the flour, melted butter, egg, egg yolk, salt, and lemon zest.
- Leave to rise for 1 hour and then knead again. Roll out to a thickness of 3 mm and cut out circles.
- For the filling, cut a cross into the tomatoes, blanch briefly, and then rinse with cold water.
- Peel off the skin, quarter and remove the seeds.
- Place on a baking sheet, sprinkle with olive oil, salt and sugar and place pressed garlic next to them.
- Dry at 65 °C hot air for at least 2 hours.
- Now dice finely and mix with diced goat cheese.
- Season to taste with pepper and salt.
- Pipe some tomato filling onto the dough circles and shape into buns. Place them close together in a buttered baking tin and leave to rise for at least another 30 minutes.
- Brush with a little melted butter and bake in the oven at 160 °C hot air for 20 minutes until golden brown.
- For the pesto, wash the mountain sorrel and basil and spin dry in a salad spinner.
- Use a hand blender to blend the mountain sorrel, basil, and the other pesto ingredients into a fine cream. You can also crush everything in a mortar, which will give the pesto a coarser texture.
- Before serving, brush with a little mountain juniper oil and finish with dots of mountain sorrel pesto.
TIP
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