Racly, chorizo and spinach rolls
Ingredients
-
300g of Racly Ermitage
-
500g of wheat flour
-
20g of fresh baker's yeast
-
5g of Salt
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1 tablespoon of granulated sugar
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5cl + 5cl (for cooking) of olive oil
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300g of water
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A little bit of rosemary
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30 slices of sausage
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70g leaves of spinach
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Pepper
Preparation
- 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.
Gourmet tip
Ideal for a quick meal or a simple starter!
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