Mary Miso - Recipes for every day - Cookbooks
Dough:
320 g water
20 g yeast
1 teaspoon sugar
500 g flour
50 g olive oil
10 g salt
Tomato sauce:
1 clove of garlic, finely chopped
1 shallot, finely chopped
1 tablespoon tomato puree
1 small can of pelati
1 bay leaf
Salt and pepper
1 tablespoon olive oil for roasting
100 g parmesan
3 tablespoons pine nuts, roasted
200 g cream cheese
1 bunch of chives finely cut
1 bunch of parsley, finely chopped
Salt and pepper
10 slices of Parma ham
100 g rucola
Dough: Mix water, yeast and sugar, add flour and olive oil, knead for 6 minutes. Add salt and knead for 6 minutes. Cover the dough with a moist towel and let it rest for 1 hour.
Tomato sauce: Roast garlic and shallot in olive oil, add the tomato puree and roast together. Add pelati and bay leaf, season with salt and pepper let it simmer for 15 minutes. Put the sauce to the side and let it cool down.
Roll the dough out to a rectangle; spread the sauce with a spoon evenly on the dough. Grate the parmesan on top of the sauce and sprinkle the pine nuts over it. Roll in the dough to a tube und cut 2 centimetre thick slices with a knife. Line one baking sheet with parchment paper and put the rolls on the paper, cover the rolls with a moist towel and let them rest for 30 minutes.
Preheat the oven to 200°C. Bake the rolls for 12-15 minutes.
Mix the cream cheese with chives and parsley, season it with salt and pepper. Cut the cold rolls in half; fill with herb cream cheese, Parma ham and rucola.
