Rolled bread of Parma ham, cheese, egg and basil
INGREDIENTS
4 slices Parma ham/ or just ...cooked ham
3-4 large free-range eggs, boiled for 8 minutes and shelled
100 g cheese (a mixture of Cheddar, Fontina, and Parmesan if you like intense flavours), grated - if not, you can use mozzarella
1 handful of fresh basil
sun-dried tomatoes or plum tomatoes
extra virgin olive oil
sea salt
freshly ground black pepper
METHOD
1. Shape the dough into a long rectangle about 1cm/½ inch thick. This should end up being about 50cm long and about 20cm wide.
2. Along the middle of the bread, lay out your Parma ham, eggs, cheese, basil and tomatoes. Drizzle with extra virgin olive oil and season with pepper and a pinch of salt.
3. 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 around 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 rise for 15 minutes, dust with flour and place in your preheated oven at 180ºC/gas 4 for 35-45 minutes until golden.
4. Allow to cool and but not too much! If you're lucky, it will still be a little warm in the middle.
