Back from Italy with more than I bargained for
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!
Tags: Dan's Blog, food, Italy, Travel
