I realized which product I pay too little attention to (and here, on the channel, and in my life I don't cook something very often). Zucchini! Well, zucchini, at the same time.
It’s not at all noticeable, not delicious. Well, in truth, ordinary white zucchini is still quite limited in use. It can only be used properly in cooked dishes. And preferably very young.
There are no such problems with zucchini: its pulp is more tender, and the seeds remain in their infancy for a long time, so the "scope" is much wider. And the taste, as gourmets say, is softer in zucchini.
Although... you can cook both deliciously, and the technology is practically the same.
We start by taking a good young zucchini or zucchini, and then ...
Making a real yeast cake.
We take:
• grated cheese - 100 grams
• young potatoes - half a kilo
• flour - half a kilogram
• dry yeast - about 2 \ 3 sachets "Saf moment"
• one medium zucchini or a couple of small zucchini
• warm water - 150 ml
How we cook:
Cook the peeled potatoes until tender. When it cools down, sift the flour and yeast into a large bowl (we don't need to sift it, this is not so important). There are also three on a coarse grater half of the potatoes.
When the potatoes are rubbed, it is better to stir periodically, otherwise later it is very difficult to mix the whole mass without lumps.
Now we clean the zucchini, again three half on a coarse grater, and mix in the potato dough. If you have zucchini, it will take one whole. Add 150 ml of warm water, half of the grated cheese, a little (boat or two) vegetable oil, salt to taste, leave it covered in a warm place "just to come up". The volume should approximately double.
Now we cut the remaining potatoes and zucchini either into circles or potatoes into circles, and zucchini into slices, as you like.
Put the dough in a shape, knead, put potatoes and zucchini on it, leave it to proof and rise.
When our creation rises, sprinkle with the remaining cheese and send it to the oven for 40 minutes at 180 degrees.
Bon Appetit!