Chef: Paul Ainsworth
Meats: prosciutto
Produce: garlic clove, parsley
Dairy: butter,
Spices: salt, pepper
Oils: olive oil
Other: yeast, flour
Other: yeast, flour
Cooking Method: oven
Total Time: 1 hour 20 minutes + proofing time
Level: medium
Yields: 25
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Level: medium
Yields: 25
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Dough Ball Ingredients:
5g (approximately 1 teaspoon) of dried yeast
235g (approximately 1 cup) of plain flour
1 tsp of salt
160ml (approximately 2/3 cups) of warm water
3 dashes of olive oil
Garlic Butter Ingredients:
1/2 garlic clove, peeled
50ml (a tad less than 1/4 cup) of olive oil
125g (1/2 cup plus 1 tablespoon) of butter, at room temperature
2 tbsp of flatleaf parsley,
chopped
1 pinch of salt
1 pinch of pepper
Other Ingredients:
1/2 tsp of sea salt
12 slices of prosciutto
2 tbsp of flatleaf parsley, chopped
Procedure:
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.
3. Turn onto a lightly oiled work surface and knead by hand for 5 minutes
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
5. Preheat the oven to 200°C/gas mark 6 (392 °F)
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
7. Meanwhile, mix the softened butter with the parsley
8. Once the garlic is roasted, remove from the oil and transfer to a blender. Blitz into a smooth paste
9. Combine the garlic paste with the butter and parsley mixture in a bowl, mixing well. Season to taste and store in the fridge until required
10. Preheat the oven to the highest possible temperature
11. Divide and roll the dough into small balls approximately 15g (1/2 oz) each and place 5cm (2 inches) 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 (350 °F)
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
17. Slice each piece of prosciutto in half lengthways and wrap around each ball. Serve the dough balls warm
Restaurant: Number 6, 6 Middle Street, Padstow, PL28 8AP, UK
Recipe Type: Authentic
Recipe Author: Chef Paul Ainsworth
Original Photograph By: Chef Paul Ainsworth/greatbritishchefs.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.greatbritishchefs.com/recipes/dough-balls-recipe
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