Back from Italy with future wife now in tow
Italy once again was fantastic, I can see why Jamie Oliver loves it so much, Venice with its Trattoria on every corner, the Florence indoor food market ( you have to get there early!) and Rome’s Pizza’s and Pannini’s.
When i was in Venice i tried this Fatastic Ventian pesto roll (like a savoury swiss roll) bite size yet full of flavour the recipe is below.
Recipe:
500g 00 pasta flour
7g dried yeast
1tsp sugar
1tsp salt
50g pollenta
50ml extra virgin olive oil
300ml warm water
a good quality pesto or follow my recipe for pesto on my previous blog
Method:
Roll the dough out trying to keep a rectangle shape on a lightly floured worktop,
Spread with the pesto covering the entire dough,
Roll lengthways then slice into 2 inch long portions,
Place on a baking tray eggwash then sprinkle with sea salt,
Leave to prove for 30mins the bake for 15 mins at 220 oC or until golden brown.
Rest for 10mins then enjoy!
