Ratatouille – Snails

Ingredients for 12 servings:

• 500 g flour (semi-white flour)
• 1 cube of yeast
• 300 ml water
• 3 tbsp olive oil
• 1 tsp salt
• 3 bell peppers, colored
• 1 eggplant(s), approx. 200 g
• 1 zucchini, approx. 200 g
• 2 onions
• 2 tomatoes
• 1 sprig(s) parsley
• 1 sprig(s) marjoram
• 1 sprig(s) basil
• 2 tbsp olive oil
• 50 g cheese, grated, spicy

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 10 minutes

Make a yeast dough from flour, yeast, water, 3 tablespoons of olive oil, and salt and let it rise. Dice the peppers, eggplant, and zucchini. Deseed and peel the tomatoes, and dice the flesh. Chop the herbs and finely slice the onions. Sauté the onion rings in a pan with olive oil. Add the remaining vegetables. Simmer for 10 minutes, then continue to sauté until all the liquid has evaporated. Season with salt and pepper. Roll out the yeast dough into a rectangle approximately 33 x 42 cm. Spread the vegetable filling and grated cheese on top. Roll out the dough from the long side and cut into 12 equal-width slices. Place the snails on a baking sheet and let them rise for another 20 minutes. Bake in a preheated oven at 200°C for approximately 45 minutes. The snails are delicious hot or cold as finger food or with salad.