Rolled bread of Parma ham, nice cheese, egg & basil

rolled bread roll with parma ham, cheese, egg and basil

Serves 12

  • 1 basic bread recipe

  • 5 slices quality Parma ham

  • 8 large free-range eggs, boiled for 8 minutes and shelled

  • 200 g cheese (a mixture of Cheddar, Fontina, Parmesan), grated

  • 2 handfuls fresh basil

  • sun-dried tomatoes or plum tomatoes and olives, halved, optional

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

Proceed through the basic bread recipe until Stage 5, dusting the dough with flour as you shape it into a long rectangle about 1cm/½ inch thick. This should end up being about 1 metre/39 inches long and about 18–20cm/7 or 8 inches wide.



Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes and olives if you're using them. Drizzle with extra virgin olive oil and season with pepper and a pinch of salt. Pull the dough over the filling so it forms what looks like a cannelloni shape. Then what you need to do is bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Transfer to a flour-dusted baking tin, allow to prove for 15 minutes, dust with flour and place in your preheated oven at 180ºC/350ºF/gas 4 for 35 minutes until golden. Allow to cool and then either transport to a picnic and carve it there – if you're lucky, it will still be a little warm in the middle – or eat there and then. Fantastic.

Nutritional Information

Rolled bread of Parma ham, nice cheese, egg & basil

A real crowd pleaser

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This amazing filled bread is a brilliant idea for picnics – everyone loves it
Serves 12
1h 20m (plus proving time)
Not too tricky
Method



Proceed through the basic bread recipe until Stage 5, dusting the dough with flour as you shape it into a long rectangle about 1cm/½ inch thick. This should end up being about 1 metre/39 inches long and about 18–20cm/7 or 8 inches wide.

Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes and olives if you're using them. Drizzle with extra virgin olive oil and season with pepper and a pinch of salt. Pull the dough over the filling so it forms what looks like a cannelloni shape. Then what you need to do is bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Transfer to a flour-dusted baking tin, allow to prove for 15 minutes, dust with flour and place in your preheated oven at 180ºC/350ºF/gas 4 for 35 minutes until golden. Allow to cool and then either transport to a picnic and carve it there – if you're lucky, it will still be a little warm in the middle – or eat there and then. Fantastic.

Nutritional Information Amount per serving:
  • Calories 459 23%
  • Carbs 60.9g 23%
  • Sugar 5.1g 6%
  • Fat 13.8g 20%
  • Saturates 5.4g 27%
  • Protein 21.4g 48%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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