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Pork and Ricotta Rolls
_________________________________________ Serve these as a main course, along with a chilled Corvo Bianco and a big salad. It makes an unconventional meal but one that satisfies on every level. 12 ounces unseasoned ground pork 2 1/2 teaspoons fine sea salt* 2 teaspoons fennel seeds (optional) Freshly ground black pepper* Hot paprika or cayenne pepper 3 1/2 cups ricotta 1 large egg 2 tablespoons extra-virgin olive oil* 1 receipt Simple Dough (following) Mix the pork with 1 1/2 teaspoons of the salt, the fennel seeds if using, and black pepper and hot paprika to taste. Flatten a pinch of the mixture and cook it in a small skillet over medium-high heat until it is cooked through. Taste and adjust seasoning. Whisk together the ricotta, egg, oil, and the remaining 1 teaspoon salt. Line 2 baking sheets with parchment paper. Divide the dough in half. Roll out each half to a 19 x 10-inch rectangle. Evenly spread half the ricotta mixture on each rectangle to within 1/4 inch of the edges. Pinch off heaping teaspoonfuls of the pork mixture and evenly place them about 1/4 inch apart on top of the ricotta. Working gently but quickly, starting at one wider end, roll up each dough rectangle as tightly as you can. This can be a little tricky because the cheese has a tendency to ooze. Cut the rolls into 1 1/2 inch thick slices and set the slices, cut side down, on the prepared baking sheets. Pinch the top of each roll together, simultaneously pushing it gently down onto the baking sheet, so you are pinching and slightly flattening the rolls at the same time. Cover the rolls loosely with a tea towel and let rise at room temperature until they expand by about one-half, about 30 minutes. Preheat the oven to 400F Degrees. Bake the rolls in the centre of the oven until they are golden, puffed, and baked through, about 25 minutes. Transfer to a warmed platter or serving basket and serve immediately. Note: These are very good picnic fare too, though they don’t keep more than about 8 hours. _________________________________________ Simple Dough _________________________________________ 1 cup lukewarm water 1/2 teaspoon active dry yeast (see Note) 5 to 6 1/2 cups all-purpose flour 2 teaspoons fine sea salts* 3 large eggs, at room temperature 2 tablespoons extra-virgin olive oil* In a large bowl or the work bowl of an electric mixer, whisk together the water and yeast. Let the yeast dissolve if necessary. Whisk in enough flour to make a soft dough. Add the salt, eggs, and oil and whisk until thoroughly blended. Gradually add enough of the remaining flour to make a firm but pliable dough. Knead the dough until it is satiny, about 8 minutes by hand, 5 minutes by mixer. Transfer the dough to a clean (unoiled) large bowl. Cover with a tea towel and let rise at room temperature (68 to 70 F degrees) until it has doubled in bulk, about 1 hour. Turn out the dough onto a lightly floured surface, punch it down, and proceed with the recipe as directed. Note: If you want to use instant-rise yeast, try Saf brand, which is commonly used throughout Europe, as well as in better bakeries in the United States. From: "Italian Farmhouse"* * Available in-store. |
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