WHOLE WHEAT AND SCAMORZA ROLLS, SERVED WITH BROCCOLI AND TOMATOES


This article is also available in: Italian

SERVES 4

DIFFICULTY medium

PREPARATION TIME 30 minutes + 30 minutes rising time

COOKING TIME a few minutes

INGREDIENTS

ROLLS:
• 200g smoked scamorza
• 250g whole wheat flour
• 150g water
• 10g brewer’s yeast
• Extra virgin olive oil
• 5g salt

BROCCOLI TARTARE:
• 1 large head of broccoli
• Extra virgin olive oil
• Salt and pepper
• Tomato sauce

METHOD

Whole wheat rolls:
Combine flour, water, oil and yeast. Transfer the dough to a wooden surface and knead until smooth. Add salt and keep kneading. Let it rest for 30 minutes.
Cut scamorza into 4-5cm thick strips.
Once the dough has risen, use a rolling pin to roll the dough out into a rectangle, approximately 2-3mm thick.
Use a pastry wheel to cut the dough into strips. Lay a strip of scamorza down the middle of each strip. Fold the strip over the cheese and pinch it to seal the cheese. Cover the rolls with plastic wrap and transfer into the fridge – you will need 3 rolls for each person.

Broccoli:
Rinse the broccoli florets thoroughly. Cook broccoli into boiling water for a few minutes. Plunge them into ice water to keep them colourful. Drain and finely chop. Season with salt and pepper.
Heat a generous amount of oil in the frying pan and fry rolls until golden. Drain fried rolls on paper towels, then salt.

TO SERVE

Use a food ring mould to arrange your broccoli tartare in the centre of the plate. It should be lukewarm. Press it with a spoon and place over 3 whole wheat rolls. Garnish with tomato sauce and serve.

Enjoy it!

THANKS TO Francesco Frangella

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