Coppa di Parma’s roses
Since Yesterday the giro is around Emilia Romagna, the home of many many wonderful and tasty food!
Among them, the Coppa di Parma…
And here’s a new way to taste, allowing the heat to enhance all its flavours…
For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil [GB]
125 ml warm water
200 g of Coppa di Parma [GB]
Sage leaves
To make the dough, dissolve the yeast in the warm water, add the sugar and leave to rest for 5-10 minutes, until it starts frothing on top. For dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and mix until the dough is smooth and only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with oil, covered with a damp cloth, in a warm place. Turn the oven on to 200°C.
Once the dough has tripled in volume (this will take between 1-2 hours, depending on the weather), knead it quickly and begin to rool out many little tongues of dough.
Lay on each tongue few thin slices of Coppa and a tiny sage leave. Roll the tongue and put it, swirl part up, in a cake mould. Continue like that until you used all the ingredients and the tubes took all the cake surface.
Cook in the hot oven for 25-30 minutes, until risen and golden.
