FROZEN ASSETS
GIANT STUFFED CRUST
Similiar to a calzone, this Italian stuffed loaf oozing with cheese is easily adaptable, plus it can be made ahead and frozen for when you have less time to cook recipes BARNEY DESMAZERY photograph JAMES LEE
Shoot director CLOE ROSE-MANN | Food stylist TAMARA VOS | Stylist LUIS PERAL
Salami stromboli
Stromboli is like a pizza, calzone and focaccia all rolled into one, but I’ve sold it to my family of pizza lovers by billing it as the ultimate cheese-stuffed crust. Just like a normal pizza, you can swap the filling or topping to suit your taste but to make sure the dough cooks all the way through, avoid wet ingredients. If you want tomatoes involved, spread a thin layer of sundried tomato purée over the dough before adding the salami. SERVES 4 PREP 30 mins plus 1 hr proving COOK 40 mins MORE EFFORT ❄ P
For the dough 400g strong white flour, plus extra for dusting 5g fast-action dried yeast 1 tbsp olive oil, plus extra for brushing For the filling 20 slices Milano salami (about 100g) 150g grated mozzarella handful of basil leaves
1 Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a 64 BBC Good Food Middle East August 2021
wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size. 2 Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3). 3 Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad. GOOD TO KNOW calcium PER SERVING 570 kcals • fat 19g • saturates 8g • carbs 76g • sugars 1g • fibre 3g • protein 23g • salt 2.4g
tip
If you’re a sourdough baker, the dough can be made with 100g of active starter rather than the yeast, but it will take 2-3 hrs to double in size.
