Bacon and Rosemary Bites

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare type-0 Traditional Grains flour170 g
milk90 ml
corn seed oil2 tablespoons
grated pecorino cheese2 tablespoons
bacon100 g
fresh beer yeast10g
saltas needed

Ingredients for the filling/topping


Melt the yeast in the tepid milk, then add the flour, a spoonful of pecorino, salt and the oil. Work together until you have a smooth and soft dough, which you should leave to rise for 2 hours.
Once risen add the bacon, rosemary and the rest of the pecorino, and work it all together once more. Divide your dough into 10 equal-sized balls, placing each in turn in a baking tray lined with oven-proof paper. Leave to rise for another hour, before baking at 200°C for 15 minutes.
Once cooked, remove from the oven, and allow to cool before serving.


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