Garlic dough balls wrapped in prosciutto
Item 1 of 1
- medium
- makes 25
- 1 hour 20 minutes
Garlicky, buttery dough balls are great but here they are taken to a new level of brilliance by Paul Ainsworth. By wrapping them in prosciutto he elevates a humble snack to something greater.
First published in 2015
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Ingredients
Metric
Imperial
Dough balls
- 5g of dried yeast
- 235g of plain flour
- 1 tsp salt
- 3 dashes of olive oil
- 160ml of warm water
Garlic butter
- 1/2 garlic clove, peeled
- 50ml of olive oil
- 125g of butter, at room temperature
- 2 tbsp of flat-leaf parsley, chopped
- 1 pinch of salt
- 1 pinch of pepper
To serve
- 1/2 tsp sea salt
- 2 tbsp of flat-leaf parsley, chopped
- 12 slices of prosciutto
SAVE RECIPE
Equipment
- Blender
- Food mixer fitted with a dough hook
Method
1
To make the dough, add the yeast, flour, salt and a dash of olive oil to a mixer with dough hook attachment and mix until thoroughly combined - this process can also be done by hand
- 5g of dried yeast
- 235g of plain flour
- 1 tsp salt
- 1 dash of olive oil
2
While the mixer is running, slowly pour in the warm water. Let the mixer work the dough for 5 minutes until smooth and elastic
- 160ml of warm water
3
Turn onto a lightly oiled work surface and knead by hand for 5 minutes
- 1 dash of olive oil
4
Wipe the inside of a large bowl with olive oil. Place the dough into the bowl and cover with cling film. Leave to prove at room temperature while you make the garlic butter
- 1 dash of olive oil
5
Preheat the oven to 200°C/gas mark 6
6
Place the garlic cloves in a small ovenproof pan. Pour in the oil, then cover the pan with tin foil. Cook in the oven for 30 minutes
- 1/2 garlic clove, peeled
- 50ml of olive oil
7
Meanwhile, mix the softened butter with the parsley
- 125g of butter, at room temperature
- 2 tbsp of flat-leaf parsley, chopped
8
Once the garlic is roasted, remove from the oil and transfer to a blender. Blitz into a smooth paste
10
Preheat the oven to the highest possible temperature
11
Divide and roll the dough into small balls - approximately 15g each - and place 5cm apart on a baking tray lined with parchment paper
12
Leave to prove at room temperature. Once the dough has doubled in size, bake in the oven for approximately 7–8 minutes
13
Once golden brown on top, transfer the dough balls to a large bowl. Reduce the oven temperature to 180˚C/gas mark 4
14
Add 2 tablespoons of garlic butter to the bowl and toss to melt the butter and coat the dough balls
15
Transfer the balls to a baking tray and bake for a further 4-5 minutes until the butter is bubbling
16
Remove and toss with the fresh parsley and 1/2 tsp of sea salt
- 1/2 tsp sea salt
- 2 tbsp of flat-leaf parsley, chopped
17
Slice each piece of prosciutto in half lengthways and wrap around each ball. Serve the dough balls warm
- 12 slices of prosciutto
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