martedì 13 maggio 2014

Cheese and Ham Semolina roll

  • 250 gr. Semolina flour
  • 1l milk
  • 80 gr. butter
  • 2 egg yolks
  • 150 gr. grated parmesan cheese
  • pinch of nutmeg powder
  • salt
  • 100 gr. cooked ham
  • 100 gr. mild cheese like italian fontina or mild cheddar
Pour in a pan the milk, s bit of butter, the salt and the nutmeg; when boiling, add the semolina flour stiring continuously. Cook on low power for about 10 minutes, until the mix thickens. Remove from heat and add the 2 yolks and 100 gr. of Parmesan cheese. Place the mix on a sheet of wet baking paper (well squeezed), and level to 1 cm height obtaining a square. When cold, lay on the dough the cheese and the cooked ham, leaving a small border. Using the baking paper, roll the dough and place in the fridge for 1 hour. Baste a baking tray, cut the roll into 2 cm thick slices and place them in the baking tray. Pour some parmesan and
some butter on top. Bake for 15 minutes in the oven preheated at 180°C.

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