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Zucchini, fontina and salami twist
Zucchini, fontina and salami twist
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 500g zucchini, coarsely grated
  • 4 green onions, finely chopped
  • 250g rice
  • 150g fontina cheese, coarsely grated
  • 40.00 ml chopped mint
  • 1 quantity cornmeal pastry
  • 12 slices salami
  • 4 hard-boiled eggs, halved
  • 1 egg, lightly beaten
Instructions:
  • Preheat the oven to 190C. Heat oil in a frying pan over medium heat. Sauté zucchini and onions with 1/2 teaspoon salt for 3 minutes until zucchini is slightly wilted. Transfer to a bowl, cool, and drain off any excess liquid before using.
  • Combine the cooked rice, fontina, and mint with the zucchini mixture, stirring well until everything is incorporated. Season with salt and pepper to taste.
  • Roll out the pastry on a floured surface to create a 25 x 35cm rectangle. Arrange 6 slices of salami down the middle of the pastry, slightly overlapping. Spoon the zucchini mixture on top, leaving a 7cm border along each long side. Place the egg halves widthways on top, and then spread the remaining zucchini mixture over the eggs. Finish by layering the remaining salami on top.
  • With a sharp knife, create diagonal cuts on each side of the filling at 2cm intervals. Fold alternate strips of pastry over the filling. Brush with beaten egg. Bake until golden, about 30-35 minutes. Serve warm or at room temperature.

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