- 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...
All your baked sambo ingredients.
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.
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.
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.
When the dough has risen, turf it out again onto your worktop and divide into 4 equally sized pieces.
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!)
Next lay on the Serrano, Ricotta and tomato and tuck them in like pigs in blankets. Bake at 200C for about 25 minutes.
And that's it - Serrano and Ricotta Rolls