Eggplant and Zucchini Sfincione
Warm milk until luke warm. Place milk in 2 quart bowl, add sugar and sprinkle yeast on top. Let stand 5 minutes or until yeast is foamy. Stir gently to moisten any dry particles remaining. Add lightly beaten egg and 2 cups of flour, stirring to form a heavy batter. Cover with a lid and let it rise in a warm place for 1/2 hour until the batter is doubled. Add 1 cup all-purpose flour, the wheat germ, and the oregano and stir to incorporate. Place the final 1/2 cup of flour on a bread board or other flat surface; knead the dough until it is smooth and spongy, approximately 5 minutes. Place ball of dough in an oiled bowl, cover and let rise in a warm place 1/2 hour or until the dough doubles in size. While dough is rising for the second time, prepare the topping.
1 1/3 cups warm milk
pinch of sugar
2 teaspoons active dry yeast
3 1/2 cups all purpose flour
1/2 cup wheat germ
1/2 teaspoon salt
1 tablespoon fresh oregano
1 tablespoon olive oil
1 japanese eggplant
1 small zucchini
1/4 cup chopped fresh basil
4 ounces kasseri cheese, grated
Peel eggplant and onion and cut into 1/8 inch slices. Slice zucchini into 1/8 slices. Warm oil in a medium size frying pan. Sauté vegetables in oil until they become soft and transparent. Remove from heat.
To assemble sfinciones: brush or spray baking sheet with oil; preheat oven to 425 degrees F. Divide the risen dough into four equal parts and knead lightly. Roll out pieces into individual rounds and place on an oiled baking sheet. Top each round with 1/4 of the vegetable topping, 1 Tablespoon basil and 1 ounce of grated cheese. Let rise 5 minutes. Bake for 25 minutes or until edges are brown.
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