Preparation: 10'
Baking: 30-35'
Servings: 6
INGREDIENTS
2 yellow peppers
2 red peppers
2 green peppers
300 gr. self raising flour
3 medium eggs
100 ml SPARTA OREGANO olive oil
100 ml milk
2 tbsp grated parmesan
8 gr. dry yeast
1 tsp dried oregano
¼ bunch of parsley, very finely chopped
Salt, freshly ground pepper
DIRECTIONS
Preheat the oven grill. Put the peppers in a pan and cook them for 10 minutes in the oven until they turn brown. Flip them over halfway to cook both sides. (If you do not have time you can use roasted peppers from a jar). Remove the peppers from the grill and set the temperature at 180 ° C with air. Remove the dry skin from the peppers and cut them into thin strips. Sprinkle with a little parsley, salt and pepper and set aside. In a bowl, put the eggs, olive oil, milk, salt, pepper and chopped parsley and beat well with a whisk. Add the flour, yeast, parmesan, oregano and mix well until a fairly liquid mixture is created. Finely chop a few strips of peppers in the mixture, mix and pour it into a well oiled 22 cm diameter pan. Wrap the remaining strips of peppers in small rolls and "wedge" them alternately on the surface of the dough. Sprinkle with a little parsley and bake in the oven for 30-35 minutes. Remove from the oven, unmold the cake and leave it on the grill to cool.