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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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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  • 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