Roll with Nettle and Mushrooms (Lenten)

Dough preparation: We start by sifting fresh flour, an essential step that will ensure a fine and airy texture of the dough. In a large bowl, we add the sifted flour and mix it with the margarine until we obtain a homogeneous mixture, free of lumps. It is important for the margarine to be at room temperature to incorporate more easily. Once the margarine is well integrated, we add warm water, salt, and vinegar, ingredients that will help create an elastic dough. We mix everything with a spatula or by hand until the dough becomes homogeneous and no longer sticks to the sides of the bowl. Once we have obtained the dough, we cover it with plastic wrap and place it in the refrigerator for about an hour to cool and firm up, thus facilitating further shaping.

In the meantime, we take care of the delicious filling. The nettles, rich in vitamins, are boiled in water with a little salt, being careful not to leave them on the heat too long so they retain their vibrant color and nutrients. Once boiled, we remove them from the water and let them drain, then chop them finely. In addition to the nettles, the onion is diced and sautéed in a little oil until it becomes transparent and fragrant. Then, we add the sliced mushrooms, which will be cooked until all the water they release evaporates. Once the mushrooms are ready, we add the crushed garlic, which will give an intense flavor to the dish. Then, we incorporate the chopped nettles, mixing everything well and allowing the mixture to cook until the nettles are well penetrated. Finally, we add the freshly chopped dill and season with salt, pepper, and a little vegeta, according to taste. It is essential for the filling to be left to cool so as not to melt the dough during shaping.

The dough, now cooled, is divided into four equal parts. From each piece, we roll out a thin sheet, which will be filled with the nettle and mushroom mixture, making sure to distribute the filling evenly. We roll each sheet like a roulade, taking care to seal the edges well to prevent the filling from leaking. The obtained roulades are placed in a baking tray lined with parchment paper, ready to be introduced into the oven. The oven should be preheated to a moderate temperature, where the roulades will bake until they acquire a golden hue and a delicious crispy crust. Thus, we obtain a savory dish, ideal for any festive meal or simply to indulge ourselves at a special dinner.