Vermont-a-Boli

Team: The Northfield Food Marauders

Host School: The Northfield High School

Age Group: Middle School

Ingredients

Dough Ingredients:

2 cups unbleached King Arthur white flour

2 cups Roger’s Farmstead whole wheat flour

1 tsp sea salt

1 tsp instant quick rise yeast

1 tablespoon olive oil

1 ¾ cups water

Pesto Ingredients:

2 cups of fresh spinach from the Barn Yard

½ cup of fresh pea shoots grown by the chefs

2 garlic cloves from the Barn Yard

½ tsp sea salt

½ cup of parmesan cheese, Cabot

½ cup of olive oil

 

Filling Ingredients for 4 boli’s:

¼ cup diced carrot (about a half a carrot), from Dog River

¼ cup diced kohlrabi (half of a kohlrabi), from The Barn Yard

¼ cup diced butternut squash, from Dog River

1 garlic cloved, diced, from The Barn Yard

¼ cup onion, diced (about a half of a small onion), from Dog River

¼ tsp sea salt

¼ tsp black pepper

1 tablespoon of fresh, minced basil

2 tablespoons of vegetable oil

1/3 cup of shredded Cabot Cheddar Cheese

1/3 cup of Cabot ricotta cheese

 

Preparation Instructions

Dough Directions:

Place flour, yeast, salt and oil in a mixing bowl and mix well.
Add water slowly while mixing.
Knead for 5-10 min.s
Let rise in warm area until filling is prepared.

Pesto Directions:

Add all ingredients to a food processor and blend.
Use pesto to top boli’s.

Assembly Directions:

Dice all vegetables
Sautee vegetables in oil until browned, add herbs.
Add ¼ cup of water and cover until cooked through.
Roll out boli dough into four bolis.
Spread ricotta on the bottom of each boli.
Add vegetables, top with cheddar cheese.
Fold
Bake boli’s for 25 mins. at 350 degrees.
Top with Pesto.

Serve