Fig and Culatello hors d'oeuvres
Preparation
The semisweet rolls
Make a pile with the flour on a chopping board. Put all the ingredients in the centre and mix with a spatula. Knead for 10-12 minutes to obtain a soft pastry and divide it into two parts. Cover and leave to rise for 50-60 minutes.
When risen take one of the two parts and twist it around itself to form a long roll. Cut into pieces of the size of a golf ball. Roll on the chopping board to obtain a ball.
Lay the pastry balls on a baking tin, brush with beaten egg and leave to rise for 50-60 minutes, until they reach twice their original size. Bake for about 10-12 minutes in an oven preheated to 210-220°.
Lay the culatello on a serving plate, peel the figs and serve with the semisweet rolls.
Celsius/Fahrenheit conversion
80° = 176 F
150° = 302 F
160° = 320 F
170° = 338 F
180° = 356 F
200° = 392 F
Metric - UK/US standards
1/4 l = 1 cup
1 l = 4 cup
100 g = 7/8 cup
100 g = 3,53 oz
2 g = 1 teaspoon
5 ml = 1 teaspoon
5 g = tablespoon
15 ml = 1 table-spoon
Ingredients
12/16 slices of Culatello
8/12 mature figs
For the semisweet rolls
1 Kg of 00 flour
400 g of water, approx
75 g of brewer's yeast
150 g of butter
50 g of lard
15 g of salt
100 g of sugar
