Ingredient Quantity Function
Flour 250g Base structure
Eggs 2 units Bonding and texture
Oil 30ml Softness and elasticity
The secret is to knead for 10 minutes. This will make the dough smooth and elastic. Then, I will let the dough rest for 30 minutes. Thus, the gluten relaxes and the dough stretches better.
Lastly, I will stretch the dough with a rolling pin. I’ll want it to be the same thickness. This way, it will be ready for the seafood filling that makes this dish so special.
Stuffing and Rolling Techniques
To make a salty tronchetto with seafood, you have to be precise. The way you assemble and wind it is key. This turns a simple dish into something special.
Preparation of the Work Space
First, you need a clean, large space. Here are some tips:
Use a large, clean surface
You have to have baking paper
Prepare the cut ingredients before
The Art of the Perfect Roll
The secret to a flawless tronchetto is the rolling technique. Here are some tips:
