mercoledì 27 aprile 2011

Rolls of prosciutto & pine nuts

From the book “Bread” of the French Richard Bertinet, I got this tasty recipe of swivels, which may serve as an aperitif; the method is simple, consider the times of rest.
I take part to the contest Il molino Chiavazza.

Quantity: 20 rolls
Preparation: 20 minutes
Rest: one hour
Rising: 45 minutes                                                                          
Oven: 25-30 minutes

500g flour Manitoba
20g semolina
15g fresh yeast
10g salt
50g extra vergin olive oil
320g water
For the filling:
100g grated Parmesan cheese
100g pine nuts
2 tablespoons olive oil plus a small amount for the final seasoning
12 slices of ham (not too salty)
cornmeal for sprinkling

1. Mix the flour and semolina. Crumble the yeast with the fingertips and blend with flour. Add salt, oil and water and knead with the hook in a planetary or by hand. Form a ball sprinkle with flour and leave to rest for 1 hour in a bowl covered with a towel.

2. Sprinkle a baking sheet and toast pine nuts. Let cool.Sprinkle the work surface with cornmeal. With the help of the rounded side of the spatula transfer the dough on work surface, spread and flatten with fingers to form many pits. Brush with olive oil.

3. Mix Parmesan cheese with pine nuts, use to sprinkle half the mixture. Lay then the slices of ham, brush with some oil and sprinkle with the rest of the mixture of cheese and pine nuts.


4. Wrap the dough in the length by pressing the seam to seal well. With a sharp knife cut slices of 2 cm in height and place them on a lightly oiled baking sheet. Cover with a cloth and let rise for 45 minutes or until doubled in volume.

5.Cook in preheated oven at 240 ° and bake for 25-30 minutes or until golden brown. Remove from oven let cool on a wire grid. Brush the swivels with extra virgin olive oil while still warm.

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