Rolls with Grana Padano and vegetables

Name: Rolls con Grana Padano e verdure
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 13 porzioni
Cuisine: Italiana
Ingredients: 400 g di pasta per pizza rettangolare, già stesa; 230 g di pasta sfoglia rettangolare; 400 g di catalogna; 150 g di funghi champignon; 50 g di Grana Padano DOP, stagionato oltre 20 mesi; 40 g di mandorle in scaglie

Rolls con Grana Padano e verdure

Crunchy rustici with chicory, mushrooms and almonds

Crispy double dough rolls with catalogna chicory, mushrooms, Grana Padano and almonds, ideal for aperitifs and buffets.

55 min

13 servings

Easy

Lombardy

EasyLombardy

These rustic rolls are a practical appetizer to serve warm during an aperitif or at a buffet. The double base of pizza dough and puff pastry combines support and crispness, creating a casing capable of containing a soft filling without losing its fragrance. catalogna chicory offers a slightly bitter vegetal note, while the mushrooms add juiciness and a more intense flavour after browning. Grana Padano DOP (Protected Designation of Origin) aged for over 20 months adds flavor and a pleasant umami component; flaked almonds complement the filling with a crunchy texture. Success depends primarily on removing excess water from the vegetables and chilling the filling before stuffing. Regular slicing keeps the rounds stable and promotes even browning in the oven. The result is a fragrant, compact, and easy-to-portion finger food.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the catalogna chicory

5 min

Remove the tough ends and damaged leaves, then cut the catalogna chicory into three parts lengthwise. Rinse thoroughly, remove any fibrous core and dry well with paper towels: the surface must be free of visible water.

Cook the catalogna chicory

8 min

Heat a drizzle of olive oil with one clove of garlic in a shirt, then add the catalogna chicoryCover and cook over medium heat for about 8 minutes, stirring halfway through cooking. Salt Towards the end: the leaves should wilt but retain their structure. Let them cool and squeeze out any remaining liquid.

Slice the mushrooms

3 min

Remove the earthy part of the stems and clean the caps with paper towels Slightly moist. Avoid soaking the mushrooms in water, so slice them evenly: uniform thickness promotes even cooking and better distribution in the filling.

Brown the mushrooms

5 min

Heat a drizzle of olive oil in one skillet clean and add the mushrooms; add, if desired, one clove of garlic. Season with salt and pepper in moderation, then skip over medium heat-high for about 5 minutes. Remove them when they're golden brown and have absorbed some of their moisture; transfer them to paper towels and cool completely.

Toast the almonds and prepare the base

5 min

Toast the almonds in a skillet Heat for about 3 minutes, stirring until golden and fragrant; let them cool. Keep some aside for decoration. Roll out the pizza dough, overlap the puff pastry aligning the sides and pressing lightly to obtain a uniform double base.

Stuff the pasta

3 min

Distribute the catalogna chicory well squeezed on the base, leaving 1-2 cm (0.79 in) free along the edges. Add the cold mushrooms, the toasted almonds and the Grana Padano grated. Keep the layer even: a regular filling makes it easier to seal and produces compact rounds.

Roll up and cut

4 min

Roll the base from the longest side, maintaining even tension. Press the seal and trim the ends. Cut the loaf with a sharp knife into rounds of approximately 3 cm (1.18 in), wiping the blade between cuts: the sections should remain intact and of uniform thickness.

Cook the rolls

25 min

Arrange the slices on a baking sheet coated, spacing them apart. Top with the reserved almonds and brush with a little oil or milk. Bake in conventional oven Preheat oven to 180°C (356°F) for about 25 minutes, until golden brown and the base appears dry. Let cool before serving.

Chef's Tips

Squeeze carefully catalogna chicory and mushrooms after cooking and cool them before filling: reducing the humidity protects the pastry and keeps the base crunchy.