I like to go through the memories and pick up them as if they were the most beautiful, sweetest and tender flowers.
I often remember how my grandmother made some exceptional focaccelle, little focaccia stuffed with ham and brought them under a cherry tree, in her garden, as a snack. They were like some special scones: I remember she put pureed apricots and aromatic herbs in the dough … A little memory, but enough to let that sensitive material flow and let it sail from memory to dream, then to fantasy and reality.
WHOLE WHEAT FOCACCINE WITH DRIED APRICOTS, AROMATICS AND CURED HAM
200 g of wholemeal pizza dough; 4 dried apricots; black salt of Cyprus q.b .; aromatic herbs (thyme, rosemary, marjoram, sage); 200 g cured ham; extravirgin oil and pepper.
Serves 4
- Knead the dough for pizza (if you do not find it ready, prepare it with wholemeal flour and brewer’s yeast) with aromatic and dried apricots cut into small pieces. Ultimate with a pinch of pepper and salt.
- Divide the dough into eight balls, transfer them on baking paper, lightly crush them giving them the shape of scones. Prick the surface of each muffin, cover with a round of oil and bake at 180 degrees for 30 minutes.
- Let the buns cool, cut them in half and fill them with the cured ham. Finish with a pinch of black salt and some fresh aromatics.
- Serve with fresh cheese and some fresh fruit.
For this recipe I used Marco d’Oggiono Prosciutti
