Ingredients:<\/h2>\n\n- 400g White Flour<\/li>\n
- 120ml Milk<\/li>\n
- 1\/2 sachet of Brewer’s Yeast<\/li>\n
- 1 Egg<\/li>\n
- 50ml Extra <\/a>Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- 1\/2 teaspoon of Sugar<\/li>\n
- 1 teaspoon of Salt<\/li>\n
- 200g of Mozzarella<\/li>\n
- 1 jar of Green Pesto<\/a><\/li>\n
- 60g Grated Parmesan<\/li>\n
- Pinenuts, as needed<\/li>\n<\/ul>\n
![\"rosescakepesto1\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto1-e1480878286600-300x196.jpg\")
<\/a><\/p>\nWarm up the milk and pour in the brewer’s yeast and half teaspoon of sugar, stirring everything together.<\/p>\n
Let the yeast to get activated for around 10 minutes. In a bowl, put the flour, egg, Extra Virgin Olive Oil<\/a>,\u00a0salt, and the mixture of milk and yeast.<\/p>\n![\"rosescakepesto2\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto2-e1480878407282-300x198.jpg\")
<\/a><\/p>\nStir all together and then move the dough on a pastry board, gently working the dough until smooth and soft.<\/p>\n
![\"rosescakepesto3\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto3-e1480878492272-300x169.jpg\")
<\/a><\/p>\nPut the ball of dough in the bowl again, and let it rest in a warm place for 2 hours.<\/p>\n
![\"rosescakepesto4\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto4-1-e1480878670542-300x253.jpg\")
<\/a><\/p>\nAfter this time, roll the dough out, to obtain a rectangular shape (around 50cm x 30cm).<\/p>\n
Spread the pesto<\/a> on top and then cover with the minced mozzarella.<\/p>\n![\"rosescakepesto5\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto5-e1480878779716-300x169.jpg\")
<\/a><\/p>\nRoll up the dough, and then cut the wrapped dough in 3,5cm width slices, and place them in a round tin with baking paper.<\/p>\n
![\"rosescakepesto6\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto6-e1480878876250-300x169.jpg\")
<\/a><\/p>\nLet the dough rest for further 30 minutes, then add the grated parmesan and pinenuts on top.<\/p>\n
\u00a0![\"rosescakepesto8\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto8-300x255.jpg\")
<\/a><\/p>\n![\"rosescakepesto9\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto9-e1480879144328-300x176.jpg\")
<\/a><\/p>\nPut in the oven 190\u00b0C for 45 minutes.<\/p>\n
![\"rosescakepestomain\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePestoMAIN-e1480881270956-300x262.jpg\")
<\/a><\/p>\nStunning and delicious! Enjoy and…. Buon Appetito!<\/p>\n
Warm up the milk and pour in the brewer’s yeast and half teaspoon of sugar, stirring everything together.<\/p>\n Let the yeast to get activated for around 10 minutes. In a bowl, put the flour, egg, Extra Virgin Olive Oil<\/a>,\u00a0salt, and the mixture of milk and yeast.<\/p>\n Stir all together and then move the dough on a pastry board, gently working the dough until smooth and soft.<\/p>\n Put the ball of dough in the bowl again, and let it rest in a warm place for 2 hours.<\/p>\n After this time, roll the dough out, to obtain a rectangular shape (around 50cm x 30cm).<\/p>\n Spread the pesto<\/a> on top and then cover with the minced mozzarella.<\/p>\n Roll up the dough, and then cut the wrapped dough in 3,5cm width slices, and place them in a round tin with baking paper.<\/p>\n Let the dough rest for further 30 minutes, then add the grated parmesan and pinenuts on top.<\/p>\n \u00a0 Put in the oven 190\u00b0C for 45 minutes.<\/p>\n Stunning and delicious! Enjoy and…. Buon Appetito!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
![\"rosescakepesto11\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/12\/RosesCakePesto11-e1480880911245-300x278.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"