Ingredients
- 500g strong white bread flour
- 2 packs fast acting yeast
- 300ml luke warm water
- 2-3 three ripe plum tomatoes
- 8 big spoonfuls of ricotta cheese
- Serrano Ham
- A few lugs of olive oil
More hand held food here and for all intents and purposes it’s a pig in a blanket and should really only be eaten directly from the oven while the cheese is oozy and the Serrano ham is crisp and salty.
Basically this is a just a rolled up bap… But it’s the simple things that can blow your gonks right off…
Instructions
Step 1
All your baked sambo ingredients.
Step 2
Combine the yeast and luke warm water in one bowl and the flour, salt and oil in another. Allow the yeast and water to get acquainted for a few minutes, when you see lots of bubbles forming you’re good to go.
Step 3
Add the yeast mix to the flour mix and bring everything together with a fork. Then get in with your hands and really bring everything together, turf out onto a floured worktop and get kneading for about 10 minutes.
Step 4
Sling back into the bowl, cover with a shower cap (yeah, one of those you swiped from the Shelbourne) and leave to rise for about 2 hours.
Step 5
When the dough has risen, turf it out again onto your worktop and divide into 4 equally sized pieces.
Step 6
Form the dough into flat discs about 1cm thick (this is entirely up to you, if you fancy a thinner bap then flatten a bit more (easy that, innit!)
Step 7
Next lay on the Serrano, Ricotta and tomato and tuck them in like pigs in blankets. Bake at 200C for about 25 minutes.
Step 8
And that’s it – Serrano and Ricotta Rolls
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