Friable curry waffles with vegetables and scamorza
(serves 4)

10.5 ounces (300 gr). puff pastry
3.52 ounces (100 gr.) smoked scamorza
1 small red pepper
2 medium sized zucchini
1 garlic clove
1 egg white
1 generous teaspoon of curry powder
olive oil

Prepare the puff pastry (or use already prepared pastry). Heat the oven to 350°F (180°). Wash, trim and cut the zucchini in 4 pieces length-wise and slice them. Wash and clean the pepper from the seeds inside, cut them in layers, reducing them to small strings and cut them into tiny dices. Cook the vegetables for 10 minutes on medium heat with 3 tablespoons of oil, salt and the grinded garlic, which has to be removed after being cooked. Leave to cool down. In the meantime cut the scamorza cheese in dices and keep them aside. With the help of a pastry ring, 3.34 inches in diameter (8,5 cm.), and punch the pastry approximately 20 circles. Stir the zucchini and the peppers with the cheese, fill the pastry circles with the mixture and cover with another circle. Moisten the edges and seal by pressing them with the tines of a fork. Brush over the waffles with the egg white, apply generously the curry powder and let them bake in the oven for 15 minutes until they appear swollen and golden.

Facebook Comments