Ratatouille – Snails
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g flour (semi-white flour)
- 1 cube yeast
- 300 ml water
- 3 tablespoon olive oil
- 1 teaspoon salt
- 3 peppers, colored
- 1 eggplant (s), approx. 200 g
- 1 zucchini, approx. 200 g
- 2 onions)
- 2 tomato (s)
- 1 sprig parsley
- 1 sprig marjoram
- 1 sprig basil
- 2 tablespoon olive oil
- 50 g cheese, rated, spicy
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from flour, yeast, water, 3 tablespoons of olive oil and salt and let rise.
- Dice the bell pepper, aubergine and zucchini. Core and peel the tomatoes, cut the meat into cubes. Chop the herbs and cut the onions into fine rings. Sauté the onion rings in a pan with olive oil. Add the rest of the vegetables. Let simmer for 10 minutes, then continue steaming until all the liquid has evaporated. Salt and pepper a little.
- Roll out the yeast dough into a rectangle approx. 33 x 42 cm. Spread the vegetable filling and the grated cheese on top. Now roll up the dough from the long side and cut into 12 slices of equal width. Now place the snails on a baking sheet and let rise for another 20 minutes.
- Bake in a preheated oven at 200 ° C for about 45 minutes.
- The snails taste good warm and cold as finger food or with a salad.
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