Racly, chorizo and spinach rolls
Ermitage cheese used : Racly
- 300g of Racly Ermitage
- 500g of wheat flour
- 20g of fresh baker's yeast
- 5g of Salt
- 1 tablespoon of granulated sugar
- 5cl + 5cl (for cooking) of olive oil
- 300g of water
- A little bit of rosemary
- 30 slices of sausage
- 70g leaves of spinach
- Mix the flour with the sugar and salt. Add the crumbled yeast, 5cl of olive oil, then the water. Beat with an electric mixer for 5-10 minutes. Form the dough into a ball, place in a container, wrap and leave to rise overnight in a cool place or 2 hours near a heat source. The dough should have doubled in size.
- Deflate the dough. Flatten the work surface and roll out the dough to a 30 x 40cm rectangle, 2cm thick.
- Sprinkle with pepper and top with chorizo. Cut slices of Racly to cover the entire surface, repeat with the spinach leaves. Drizzle with olive oil.
- Roll the mixture into a sausage. It should be as tight as possible. Seal tightly so that the sausage does not open.
- Trim the edges and cut into approx. 4cm slices.
- Place the rolls in an oiled baking dish. Leave to rise under a cloth at room temperature for 20 minutes. Meanwhile, preheat the oven to 200°C (gas mark 6).
- Brush the rolls with olive oil. Add rosemary and cook for 20-25 minutes.
- Add a few cubes of chorizo on top for extra flavour.
Ideal for a quick meal or a simple starter!