Olives and pancetta curls


Another lavish appetiser that is piquant and goes well with mozzarella or another not too strong flavoured  cheese.  It is relatively easy to make and is equally tasty - hot and cold.

1 1/2 teaspoons dry yeast
250 ml warm milk
1 teaspoon sugar
1 teaspoon salt
500 g plain flour
1 tablespoon melt butter
100 g diced pancetta
20 large green stoned olives
black pepper, oregano (optional)
2 table spoons olive oil

Dissolve yeast in warm milk, add one spoon of sugar and a little bit of flour and it let rise. Melt butter and combine with  flour, yeast mixture and salt. Allow to rise and double in size. In a meanwhile mix the pancetta and cut olives with olive oil and season to taste.
Preheath the oven 220 C.
Roll  out into a 4 mm thick rectangle and spread the mixture over the sheet dough.  Roll up from one long end. Cut 1,5 cm slices and lay them on oiled baking sheet. Bake for 25 minutes.

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