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!
Preparation
- 1
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.
- 2
Leave to rise for 1 hour and then knead again. Roll out to a thickness of 3 mm and cut out circles.
- 3
For the filling, cut a cross into the tomatoes, blanch briefly, and then rinse with cold water.
- 4
Peel off the skin, quarter and remove the seeds.
- 5
Place on a baking sheet, sprinkle with olive oil, salt and sugar and place pressed garlic next to them.
- 6
Dry at 65 °C hot air for at least 2 hours.
- 7
Now dice finely and mix with diced goat cheese.
- 8
Season to taste with pepper and salt.
- 9
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.
- 10
Brush with a little melted butter and bake in the oven at 160 °C hot air for 20 minutes until golden brown.
- 11
For the pesto, wash the mountain sorrel and basil and spin dry in a salad spinner.
- 12
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.
- 13
Before serving, brush with a little mountain juniper oil and finish with dots of mountain sorrel pesto.