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4. Procedure for preparing Romagna cress
4.1 Preparation of the dough
Activate the yeast: In a bowl, dissolve the fresh beer yeast in warm water and leave it to stand for about 10 to 15 minutes until a foam forms on the surface.
Prepare the dough: In another bowl, screen the flour and add the salt. Make a hole in the center and pour the mixture of yeast and water. Start stirring with a wooden spoon, adding the extra virgin olive oil.
PétrissageKneading: Transfer the paste to a floured work surface and knead for about 10 to 15 minutes, until it is smooth and elastic.
LevageLifting: Form a ball with the dough and place it in a slightly greased bowl. Cover with a plastic film and leave to rise in a warm place for about 1 to 2 hours, or until the dough doubles in volume.
4.2 Preparation of the lining
Clean the herbs: Wash the cress well and dry it. If you use other herbs such as spinach or cart, wash them and dry them.
Cook the herbs: In a frying pan, heat a dough of oil and add the herbs. Cook for a few minutes until they soften. Salt and pepper to taste.
Prepare the cheese: Cut the cheese into cubes or grate it, as you prefer.
Mix the ingredients: In a bowl, mix the cooked herbs with the cheese and, if desired, the beaten eggs. Season with salt and pepper.
4.3 Assembling of the fountain cress
Spread the dough: Once the dough is lifted, transfer it to a floured work surface. Spread it in a rectangle about 1 cm thick.
Dough trim: Move the herb and cheese filling uniformly over the surface of the dough, leaving a border of about 2 cm.
Fold the dough: Roll the dough on itself, forming a cylinder. Close the edges tightly to prevent the filling from escaping during cooking.
Cooking of the cress
Heat the frying pan: In a non-stick frying pan, heat a little oil over medium heat.
Cook the cress: Place the cress in the frying pan and cook for about 10 to 15 minutes on each side until it is golden and well cooked. You can cover the saucepan with a lid to make it easier to cook.
4.5 Serve the Romagna Cash
Remove from the oven and allow to cool: Once cooked, transfer the shard onto a plate and allow it to cool slightly before slicing.
PortionPortion: The Romagna cress can be served hot or at room temperature, and it is delicious both alone and accompanied by an accompaniment of vegetables or salad.
5. Agreements and accompaniments
The Romagna cress lends itself to different combinations. Here are some ideas:
Green salad: A fresh seasonal salad to balance the rich flavor of the cress.
SaucesSauces: A yogurt sauce or tomato sauce may accompany the cress for an additional boost.
VinWine: A sparkling white wine or a light red marries perfectly with the flavor of the cushcase.
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