Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
3/4 cup warm milk (or whey, optional)
1 teaspoon dry yeast
1 teaspoon sugar
1 tablespoon Filippo Berio extra virgin olive oil
1/4 cup grated Grana Padano or Parmigiano cheese
1 teaspoon butchers (coarse ground) pepper
1 teaspoon salt
2 1/2 to 2 3/4 cups King Arthur unbleached all purpose flour
1 egg yolk, slightly beaten with 1 tablespoon water
1/4 pound each thin sliced mixed cheese and salami such as prosciutto, ham, salame, provolone, Montasio or mozzarella
2 hard boiled eggs, chopped
1 cup diced sun dried tomatoes
Preheat the oven to 375°F.
Pour the milk into a food processor and add the yeast and sugar. Pulse one or two times then add the oil, cheese, pepper, salt and enough of the flour to make a ball of dough that is not sticky.
Place in a bowl, cover and let rise until double in size.
Punch down and roll into an 11 x 16 inch rectangle.
Fill with overlapping slices of the salame, ham, cheese, egg and tomatoes.
With a long edge facing you, roll up like a jellyroll and cut into 1-inch thick slices. Place on a parchment-lined 9 x 13 inch baking pan; you will need two pans. Cover and let rise 30 minutes.
Brush the tops with the beaten egg yolk and sprinkle with salt.
Bake for 25-30 minutes or until nicely browned. Cool on racks.
This recipe is featured on show 2324 - Snacks.