200 gr. farina flour
50 g. DODONI cow's butter, frozen in cubes
1 k.g. sweet paprika
100 ml DODONI week’s milk
2 bunches fresh basil
1 clove garlic
20g. pine nuts
6 tablespoons olive oil
a little coarse salt & pepper
150 g. grated DODONI graviera cheese
Weigh all ingredients.
Wash and pat dry the leaves.
Put all the ingredients of pesto in a mortar (or in a food processor) and beat until cream.
Put the flour and butter in a bowl and work with hands until it becomes like sand.
Add the paprika.
Add the milk and work the dough with a fork and then with your hands to make a soft dough.
Add more milk if needed.
Roll out the dough with a rolling pin on a floured surface, about 0.5 cm. ιn a rectangular shape Spread the basil pesto all over the surface and sprinkle the dough with half of the grated graviera.
Role up dough tightly.
Cut in equal slices and place in a baking pan lined with parchment paper.
Sprinkle the rolls with remaining grated graviera cheese and bake in a preheated oven at 200°C for 20-25 minutes and allow to cool.