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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Rosemary and Cheese Rolls
Rosemary and Cheese Rolls
(Panini al Formaggio e Rosmarino)

3 and 1/2 fl oz (100 ml) whole milk
1 and 1/2 oz (40 grams) butter
1/2 oz (15 grams) dried yeast
11 oz (300 grams) plain flour, plus extra for dusting
2 and 3/4 oz (70 grams) mild provolone cheese, grated
Extra virgin olive oil, for greasing
2 and 1/2 tablespoons fresh rosemary, finely chopped
3 tablespoons double cream
1 oz (25 grams) pancetta, cut into strips

Pour the milk into a small saucepan, add butter and set over a low heat.

When the butter has melted, remove the pan from the heat, stir well and set aside to cool to lukewarm.

Sprinkle the yeast over the milk mixture and set aside for 10 minutes until it's frothy.

Sift the flour and a pinch of salt into a bowl and make a well in the center.

Stir the yeast mixture, pour into the well and, using your fingers, gradually mix the dry ingredients.

Knead thoroughly, then shape into a ball.

Oil a clean bowl, place the dough in it and cover with some oiled cling film.

Set aside in a warm place until it has doubled in volume.

Turn out on to a lightly floured surface and knead again, gradually kneading in the rosemary.

Divide the mixture into six pieces and shape into balls.

Place on a baking sheet and leave to rise for about 1 hour.

Preheat the oven to 180C (350F) Gas Mark 4.

Flatten the rolls slightly with your hand and bake for 15 minutes.

Prepare the Filling:
Heat the provolone cheese, cream and pancetta in a small pan over a low heat.

When the rolls are cooked, remove them from the oven and increase the oven temperature to 200C (400F) Gas Mark 6.

Cut off the tops of the rolls and hollow out the soft bread filling without breaking the crust.

Fill the hollows with the cheese mixture and replace the tops.

Reheat in the oven for just a few minutes. Serves 6.
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