Questi rotolini farciti al prosciutto e formaggio sono una vera delizia, soffici e gustosi.  L’impasto base é quello che uso per preparare anche il danubio salato ma si presta per qualsiasi tipo di farcia, ottimo anche con la nutella.

Per la pasta brioche:
600 g di farina 00 (o metá manitoba e metá 00)
280 g di latte leggermente tiepido
50 ml di olio di oliva
1 cucchiaino di zucchero
sale
1 cubetto di lievito di birra fresco oppure una bustina di lievito disidratato
1 uovo grande

Per il ripieno:

Prosciutto cotto e formaggio (generalmente io non peso la quantitá perché molto dipende dal gusto delle persone, sono circa 20 fette di prosciutto cotto  e 300-350 g di formaggio tipo fontina o groviera o scamorza)

Preparazione:

Sciogliete il lievito nel latte tiepido con lo zucchero.
Mettete la farina in una terrina, aggiungete l’uovo, l’olio e il lievito sciolto nel latte, il sale.
Impastate bene fino ad ottenere un composto morbido ed omogeneo.
Lasciate lievitare in ambiente tiepido per circa 1 ora e mezza.

Quando l’impasto é pronto dividetelo in due e stendetelo formando due rettangoli dello spessore di circa mezzo centimetro. Disponete le fette di prosciutto ed il formaggio, tagliate la sfoglia a fettine spesse circa due centimetri e arrotolatele, (o se preferite arrotolatela e poi tagliate a fettine, come vi risulta piú semplice). Sistematele in una teglia con carta forno e lasciatele riposare per mezz’ora coperte con un telo.

Infornate in forno preriscaldato a 190 C per circa 20 minuti.

ENGLISH    the best  HAM AND CHEESE ROLLS

These baked ham and cheese rolls , are an easy appetizer or dinner recipe that likes everyone. They are made with brioche dough, something that is easy to prepare but also very tasty.

For brioche dough :

600 g of flour 00 (or half of manitoba and half 00)
280 g of  warm milk
50 g of olive oil
1 teaspoon of sugar
salt
25g of fresh beer yeast or a dehydrated yeast bag
1 big egg

For the filling:

Roasted Ham and Cheese (I generally do not weigh the amount because it depends a lot on the taste of people, there are about 20 slices of cooked ham and about 300-350 grams of cheese like fontin or groviera or scamorza).

Preparation:

Melt the yeast in warm milk with sugar.
Place the flour in a bowl, add the egg, the oil and the yeast dissolved in milk, salt.
Mix well until you get a soft and homogeneous mixture.
Let it rise in a warm environment for about 1.5 hours.
When the dough is ready divide into two and spread it by forming two rectangles of about one centimeter (half inch) thick. Place the slices of ham and cheese, cut the sliced ​​slices about two inches thick and roll over. Place them in an oven  baking tray and let rest for half an hour with a cloth.

Bake in a preheated oven at 190 C for about 20 minutes.

ESPAÑOL    ROLLITOS CON QUESO Y JAMON

Son una verdadera delicia, esponjosos y ricos. Es una receta muy sencilla y pueden utilizar la misma masa para diferentes tipos de rellenos (espinacas y ricotta, tocino y queso, jamon serrano). Es una masa practica tanto para hacer cosas saladas que dulce por ejemplo pancitos con nutella o manjar, canoncitos rellenos etc etc.

Para la masa de brioche:
600 g de harina 00 (o la mitad de manitoba y la mitad 00)
280 g de leche tibia
50 ml de aceite de oliva
1 cucharadita de azúcar
sal
25 g de levadura fresca o un sobre de levadura deshidratada
1 huevo

Para el relleno:

Jamón y queso (en general no peso la cantidad,  necesitaran unas 20 laminas de jamón sandwich o colonial, uno 250 g en peso, y unos 300-350 gramos de queso tipo mozzarella o queso ranco o el chanco, lo que mas le gusta, unas 10 laminas cada rectangulo).

Preparación:

Derretir la levadura en leche tibia con la cucharadita de azúcar.
Colocar la harina en una fuente,  agregar el huevo, el aceite y la levadura disuelta en la leche, sal.
Amasar bien hasta obtener una masa suave y homogénea. Cubrir con papel film y un mantel de cocina y dejar leudar  aproximadamente 1 hora y media.
Cuando la masa está lista dividirla en dos y extenderla formando dos rectángulos de aproximadamente medio cm de espesor. Colocar las rebanadas de jamón y queso.
Cortar la masa en tiras de unos 2 centímetros y enrollar. Disponer los rollitos así  hechos en una bandeja para hornear, con papel mantequilla, y dejar reposar durante media hora .
Hornear en horno precalentado a 190 C durante unos 20 minutos.

 

 Formaggio e semi di papavero, peccato non possiate sentirne il profumo una sola foto quella appena sfornato, perché ci sono momenti che te li godi in assoluta tranquillitá.

ENGLISH     POPPY SEED BREAD WITH CHEESE

Kneading dough is a very liberating and relaxing action. It helps to channel the energies, clear your mind, lower the aggressiveness, manage better the effects of stress.
It is true that to prepare bread it takes patience and care. However we know that nothing is better than the fragrance of freshly baked bread.
When I think of fresh bread it always associate with a positive image. This is not just for the taste. It represents the bond with nature and family. It has the scent of childhood.
Since I was a little child I saw people preparing and baking bread. I am not talking of the processed bread I am talking about that one homemade, baked by mothers and grandmothers. That bread prepared in chests and baked in wooden ovens.
I can still remember waking up in the morning with a smell of wood and flour. A smell that you will never forget and you try to make appear in your kitchen, to live again that time hoping that your child will also have the same wonderful memories of home and family.
Give it a try on the week end, or find some time after a hard day. It is never too late to start to bake your own bread.Cheese and poppy seeds, too bad you can not smell the fragrance Only a single photo of my freshly baked bread. Some time you want enjoy your moments with absolute no rush.