Gorgonzola and Spinach Wraps
- For dough
- 100 grams Cornmeal
- 100 grams Pastry flour
- 1 teaspoon salt
- 125 milliliters lukewarm water
- 3 tablespoons finely chopped parsley
For the filling, rinse spinach, trim and blanch in boiling salted water. Drain, chill in ice water, drain again, squeeze the excess water and chop. Stir in sour cream, salt, pepper and garlic.
For the dough, combine the ingredients and mix into a soft dough. Cover and let rest in a warm place for 20 minutes. Divide the dough into 8 portions. Roll out on a floured surface into thin patties with a diameter of about 15 cm (approximately 6 inches). Heat a non-stick saute pan and cook on each side for about 1 minute.
Fill the finished tortillas with 1-2 slices of Gorgonzola, spinach and pine nuts. Roll up and bake for 10 minutes in an oven preheated to 200°C (approximately 400°F). Slice and serve garnished with fresh herbs if desired.