Girelle with zucchini and cheese – A truly delicious and easy appetizer to make with just some puff pastry!
These girelle with zucchini and cheese, together with the “girelle alla pizzaiola“, as well as being very tasty, are very beautiful to look at. They are good both hot and cold and therefore can be conveniently prepared in advance.
The antipasti are a pleasant Italian way to start a lunch or dinner with friends. It shows thoughtfulness as the host since it will keep your guest busy until everyone is here and the main course is ready. It can be served in individual single dishes, artfully prepared, or in an elegant appetizer, placed in the center of the table.
Did you know that the appetizer originates in Ancient Rome?
The Romans loved to consume raw vegetables before lunch accompanied by a multitude of sauces, or caramelized fruit, especially figs. Many Latin writings that have been uncovered also remind us of how they were aware that starting the meal with vegetables and salads helped the stomach to prepare for the upcoming courses, which especially in the homes of the nobles were rather rich and elaborate.
The court chefs presented their creations, based on hot dishes and appetizers.
The appetizer, unfortunately, was not for everyone, but something was created among the poor too. The less well-off classes mostly ate, I guess you could say, patchwork dishes and based everything on the philosophy of “eat what is there” and “do not leave the leftovers”. From here some delicacies are born such as the bruschetta with olive oil and oregano (practically the bread left over the day before heated).
Girelle with Zucchini and Cheese – Delicious Antipasti
Ingredients
- 1 package frozen puff pastry thawed
- 2 medium size zucchini
- ⅓ cup grated Parmigiano Reggiano
- 10 provolone cheese slices
- 1 beaten egg
- a knob of melted butter
Instructions
- To make the zucchini girelle with cheese, first, wash the zucchini, cut them with a mandolin into slices lengthways of about 4-5 mm (0.16 inches) thick.
- Bring a pot full of water to a boil and blanch the zucchini slices for 1-2 minutes.
- Place them on an absorbent sheet to absorb all the water.
- Roll out the puff pastry and brush it with melted butter.
- Add a handful of grated Parmigiano Reggiano.
- Arrange a layer of sliced cheese and zucchini.
- Sprinkle them with grated cheese and cover them with another layer of sliced cheese.
- Roll the puff pastry to form a roll.
- Wrap it in plastic wrap and put it in the fridge for 30 minutes.
- Brush it with the beaten egg and cut it into large slices.
- Line a baking sheet with parchment paper and arrange the puff pastry rolls well-spaced out because when they cook they tend to swell.
- Bake the girelle in a preheated oven at 180°C (356°F) for about 15-20 minutes until golden.
- Remove the puff pastry girelle with the vegetables from the oven, let them cool and serve.
Notes
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