September 8, 2012 - 10:41pm
An "Almost Original Recipe"
I am fairly new to this website, about a month now, and I really excited so share a creation of mine. Right now I'm calling it Olive Swirl Roll w/ Balsamic Syrup, but the title could use a little work. Without further adieu I give you....
I made a simple dough and rolled up jelly-roll style cured olives, fresh asiago and parmigiano reggiano cheese and cut into nearly inch thick pieces and baked in a muffin tin for approx. 20 mins at 350 F. I topped it with a balsamic syrup made by reducing balsamic vinegar, honey and fresh rosemary. Lastly, I sprinkled finely sliced red grapes. Voila! It was pretty darn good. If anyone is interested in the recipe let me know.
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Very interesting creation.
Please share yourrecipe.
Thanks
Ian
I apologize for the delay, but here is the recipe. I will include what changes I would make but I understand everyone's taste buds are different.
Dough:
- 2-3/4 to 3-1/4 cups all-purpose flour
- 1 tablespoon sugar ( I would either reduce or eliminate)
- 1 package (1/4 ounce) active dry yeast (I want to try with a sourdough starter)
- 1 teaspoon salt
- 1 cup water (110 degrees)
- 2 tablespoons olive oil
Filling:- 1/2 cup freshly grated asiago chesse
- 1/2 cup freshly grated parmigiano reggiano (not the green can please)
- 1/4 - 1/3 cup minced cured olives
- 2 tablespoons olive oil
Balsamic Syrup:- 1/4 cup balsamic vinegar
- 1 sprig fresh rosemary (I used half)
- 1 tablespoon honey
- Finely sliced red grapes to add on top
For the dough I combined all of the dry ingridents and then the liquid ones. Mixed by hand until the dough formed into a nice shaggy mess, still slightly tacky. Set aside and let rise for an hour.After the hour was up, preheat oven to 350, I gently degased and stretched the dough into a 12 x 15 1/2 inch rectangle. I brushed with the olive oil except for the outside inch of the dough, then placed my filling on top. I rolled up jelly-roll style, but I think next time I would oil the dough as it came up off the counter and was getting ready to be part of the next roll, just to help it stick together a little better. Pinch the seam and cut into inch wide circles. I placed each circle in a muffin tin and baked at 350 for approx 20 mins or until a golden brown.
While the delicious little suckers were baking I added all the ingridients for the syrup in a sauce pan and brought the mixture to a boil then let simmer until liquid is reduced by half, or it reaches your desired consistencey. Pour into a container.
Cool olive rolls on a rack for 10 mins and then top with the Balsmic syrup and red grapes....then sit back and enjoy. Hopefully.
This is the first time I've written a recipe so hopefully it is "makin' the sense."
Makes perfect sense to me.
Thanks for sharing.
Ian
One bonus is the Balsamic Syrup is also great on braised brussel sprouts. Give em' a try.
recipe that we would love to eat. A nice looking creation, at least on the outside, if you ask me too. It has to taste great. Italians everywhere love you.
Nice baking