Sourdough bread with ricotta and parma ham
Foto’s: Donna Lewis Galery
The Italians call this bread a stromboli. You can add any filling of your choice, and if you don't like ricotta, you could also use something like feta.
(4 to 6 portions)
- 1 x 600 g sourdough bread
- 150 g strips of parma ham
- 250 g ricotta
- 250 g black olives, stoned
- 15 ml thyme, chopped
- 2 cloves of garlic, chopped
- 125 ml cream
- 2 egg yolks
- 200 g cherry tomatoes
- salt and freshly ground black pepper
Heat oven to 200˚C. Cut off the top of the bread, and hollow out the loaf. (Freeze the soft part to use as bread crumbs.) Line bread with ham. Mix ricotta, olives, thyme, garlic, cream and egg yolks. Pour mixture into the hollowed-out loaf of bread and arrange tomatoes on top. Season well with salt and pepper. Bake for 30 to 45 minutes, or until mixture has set. Serve warm with salad.
- Assistent Melissa Pecoraro
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