Cigar with prosciutto and arugula

Submitted by enr on 31 Aug 2012
2 cups flour
1/2 cup water
1/3 cup milk
1/3 cup olive oil
2 handfuls of arugula
5 g of dry yeast
1 yolk spreads
sesame seeds for sprinkling
Cigar with prosciutto and arugula
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To prepare the dough first dissolve yeast in milk, such as the heated milk to about 40 degrees. Add 1/2 cup flour and sugar. Stir well to obtain a thick paste. Leave to rise. Add the prepared mixture to other products - flour, water, olive oil and finely chopped rucola (arugula must be dried) and begin to knead. The dough should become elastic and soft. Let the dough rise (double size double). Divide the dough into two balls. On floured surface, roll out each of the rectangular shape of the balls. Divide the rectangle of squares. In each square put a strip of prosciutto and wrap ribbon. Apply cigar with egg yolk and sprinkle with sesame seeds. Leave cigar ready to rise again for about 15 minutes. Bake in preheated oven at 180C for 20 minutes above and below. Obtained 30 cigar.
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31 Aug 2012