It is so luscious you’ll get addicted!
Ingredients
Roll dough
400g
mozzarella block
3/4 cup
semolina (~ 150g)
3/4 cup
water + orange flower water (50/50) (~ 200 mL)
Stuffing
250 g
ricotta
250g
mascarpone
To serve
sugar syrup
with orange flower water: a cup of sugar + cup + 2 water flower water orange cs
+ qq drops of lemon juice
unsalted
pistachios ground
Preparation
Prepare the
syrup: In a saucepan heat the sugar, water and orange flower water. Bring to a
boil and boil for several minutes until the syrup thickens (it is important not
it colors). Add lemon.
Prepare 2
rectangular trays (about 25 * 35 cm), or better a marble slab and pour the cold
syrup, spread it on the surface.
The filling:
whisk the ricotta and mascarpone to soften. Book aside.
Chop the
mozzarella in food processor or you can just shred it.
In a frying
pan / skillet (nonstick is important!), Cook semolina few minutes, until the
smell feels (do not wait until it changes color), then add the cheese. Mix and
add on liquid (water and orange blossom water).
Mix
thoroughly until a dough block. Remove from heat.
Place half
of the dough on the first tray, dip your hands in the cold syrup and spread
over the entire surface. Repeat on the second.
Add the
stuffing on one side across the width (the dough will already have had time to
cool but wait a bit). Roll (2 revolutions), cut the first roll obtained.
Repeat. 4 rolls per tray is obtained (you can pre-cut 4 rectangles and then
train your putting).
Refrigerate.
Refrigerate
out some time before serving (to avoid stuffing from melting).
Cut (about
the size of a mouthful), sprinkle with pistachios and sprinkle sugar syrup
(ater) at the last moment.
Enjoy!
