Italian canoes

Ingredients for Italian canoes

Instructions for Italian canoes

To prepare the Italian canoes recipe, please follow these instructions:

Fermented touched out in lukewarm water. Oil, salt and half of the flour is added. The rest of the flour is stirred in, little by little, to drop the dough Bowl, but has not been fixed. The dough is kneaded thoroughly and is then switched to the uplift, while kødfyldet is prepared.

Came the meat in a pan and fry it for about 8 minutes until the meat is fried. Chop the sun-dried tomatoes, peeled garlic and Basil chopped very fine and mix it with salt, pepper and oil. Came the mass in the fried meat.

Rinse the tomatoes and cut them into thin slices. Portion dough into 10 equal pieces. Roll them out on a lightly floured board into pancakes the size of a small plate dining. Put them immediately on the wax paper so that they do not want to move again.

Advantage kødfyldet evenly on one half of each pancake without going all the way to the edge. Put 2 tomato slices on each. Fold the dough over the filling and press the edges together with a fork. Piroggerne brushed with together beaten egg or milk. Behind piroggerne at 200 degrees c. alm. oven for about 15 minutes until golden. If the oven is hot, they only bake in 10-12 minutes.