How to prepare vegetarian Danube
Step 1
In a large bowl, combine the Manitoba flour, granulated sugar and dry brewer’s yeast1.
step 2
Pour in the warm milk and start mixing the ingredients with your fingertips or a wooden spoon2.
step 3
Add the egg and continue mixing3.
Step 4
Once the egg is absorbed, add the extra virgin olive oil4and salt.
Step 5
Mix everything together vigorously until a compact dough forms, then place on a lightly floured work surface.5.
Step 6
Work for about 10 minutes, spreading the mixture6and winding on itself to make it smooth and elastic.
Step 7
Form a loaf, place in the bowl and cover with cling film7. Place in the switched off oven for about 3-4 hours or until the original volume has doubled.
Step 8
In the meantime, prepare the filling: fry the spinach in a pan with a drizzle of extra virgin olive oil and a clove of garlic. Cover with a lid and cook for about 10 minutes, stirring constantly. At the end of cooking, add salt and place the vegetables in a fine-mesh sieve to remove excess water8.
Step 9
When cool, place the spinach in the bowl of a food processor and add the ricotta9, then mix until you get a smooth cream.
Step 10
Cut off the last part of the stem of the mushrooms, then rub it with a clean cloth to remove any soil residue and then cut it into small cubes10.
Step 11
Pour a dash of oil into a non-stick pan and add the mushrooms11and fry for a few minutes, then season with salt and pepper.
Step 12
Caciotta in Würfel schneiden12.
Step 13
Drain the dried tomatoes, pat them dry with kitchen paper to remove excess oil, then cut them into small pieces13.
Step 14
Also grate the ricotta salata using a grater with large holes14.
Step 15
After the rising time has elapsed, take the dough out of the oven15.
Step 16
Divide it into 27 portions of equal weight16.
Step 17
Flatten each dough disc with your fingers17and begin distributing the fillings.
Step 18
Fill 9 slices with the ricotta-spinach filling18.
Step 19
Close each disc by pressing the ends together with your fingertips to seal it and give it a rounded shape19.
Step 20
Distribute a teaspoon of mushrooms and a few cubes of caciotta over 9 more slices20, then close and form more balls.
Step 21
Finally, prepare 9 slices of dried tomatoes and grated salted ricotta21and close them again.
Step 22
Line a 32 cm diameter mould with baking paper and place the different balls in it, opening downwards, alternating the different flavours22.
Step 23
Cover the dough with a sheet of cling film23and let it rise for 1 hour at room temperature.
Step 24
Brush the surface of each ball with a beaten egg24and bake in a preheated static oven at 180 °C for 35 minutes. When the vegetarian Danube is golden brown, take it out of the oven, let it cool and transfer it to a baking tray.
Step 25
Bring to the table and enjoy25.
Advice
Vegetarian Danube is a recipe that is suitable for any type of filling, if you want you can use mozzarella such as fior di latte, scamorza, smoked provola or any other spreadable cheese you have in the fridge for a stringy and super tasty result.
You can use pitted olives , sliced, with feta and cherry tomatoes for a “Greek” version, or with eggplant, as well as that of zucchini caponata for a super summer variant.
If you want, you can focus on strong flavors like friarielli in the pan with a few cubes of caciotta and a pinch of chili, or leave it out completely. seasonal vegetables ; Alternatively, any other escarole pizza will do for a delicious reinterpretation of fried escarole pizza
storage
The vegetarian Danube can be kept at room temperature, sealed in an airtight container or under a glass dome, for a maximum of 2 days . Once cooked and completely cooled, it can be frozen, well wrapped in cling film, for 2-3 months ; we recommend not freezing it raw.
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