Stracchino and salami rolls


  • Serves 12 people

  • 2¾ tsp dried yeast
  • 600 gm (4 cups) plain flour
  • 30 gm butter, softened
  • 120 gm pickled cippoline onions, coarsely chopped (see note)
  • 120 gm sopressa salami, finely chopped
  • ¼ cup oregano leaves, coarsely chopped
  • 1 tbsp finely chopped rosemary
  • 160 gm stracchino, coarsely grated (see note)
  • To serve: ricotta
01   Combine ¼ tsp yeast and 2 tbsp warm water in a bowl, stand for 10 minutes or until foamy, add 165ml warm water and 250gm flour and stir for 2 minutes or until smooth and shiny. Cover and stand for 3 hours or until doubled in size. Starter can be refrigerated at this stage and brought to room temperature before using.
02   Combine remaining yeast and ¼ cup warm water in the bowl of an electric mixer and stand for 10 minutes or until foamy, add starter and beat for 4-5 minutes or until smooth. Add butter and combine. Add onion, sopressa and herbs and beat for 2-3 minutes or until well combined. Add remaining flour, combine and season to taste. Change to a dough hook attachment and knead for 3 minutes or until shiny and elastic. Transfer to a lightly oiled bowl, turn to coat, cover with a tea towel and stand for 1 hour or until doubled in size.
03   Preheat oven to 220C. Knock back dough, turn onto a floured surface and roll out dough to a 35cm x 60cm rectangle, scatter stracchino along long edge, then roll lengthways into a cylinder. Cut into 12 pieces and place, cut-side down, onto a lightly oiled oven tray. Cover with a tea towel, stand for 30 minutes, then bake for 12-15 minutes or until golden. Serve warm, spread with ricotta.

Note Pickled cippoline onions are available from Simon Johnson and select delicatessens. Small pickled onions can be substituted. Stracchino is a fresh cow's milk cheese available from select delicatessens.








May 2007

May 2007

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