Prosciutto Pie / Tortina di Prosciutto
Makes 20 3-Inch Squares
Keeping to the tradition of flat breads, this prosciutto pie comes from the Hotel Grifone’s cooking school in Perugia. It is a yeast bread but is made in a rectangular pan, and cut into squares. This a great antipasto for a party, and is best eaten hot. I have taken a few liberties with the recipe, adding rosemary and more cheese. The dough can be made effortlessly in a food processor.
- 1 1/2 teaspoons active dry yeast
- 3/4 cup warm milk
- 2 large eggs, slightly beaten
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon fine sea salt
- 1 cup grated Parmigiano-Reggiano cheese
- 3 1/4 to 3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
- 1/4 pound finely diced prosciutto
- 1 tablespoon minced rosemary
- Dissolve the yeast in the milk in a small bowl. Set aside.
- Mix the eggs, butter, salt, and cheese together in a large bowl. Stir in the yeast mixture. Gradually add the flour mixing it with your hands until a ball of dough is formed that is not sticking to your hands; you may not need all the flour.
- Knead the dough on a lightly floured surface until soft and smooth. Put the dough in an oiled bowl; cover tightly with plastic wrap, and let it rise for 2 hours in a warm but not hot area, about 75 F.
- Preheat the oven to 350 F. Lightly oil a 15 12-inch baking pan.
- Punch down the dough with your hands and put it on a work surface; flatten the dough with your hands and sprinkle the prosciutto and rosemary over the top. Fold the dough over on itself to enclose the ingredients and knead the dough for 3 or 4 minutes to evenly distribute the ingredients.
- Roll the dough into a 15 12-inch rectangle and place it on the greased baking sheet. Bake the tortina until golden brown, about 20 to 25 minutes.
- Cut into small squares and serve hot.
This recipe was featured on Season 12 - Episode 1216.
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