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Baked, Filled Ham Rolls with Cucumber Salad and Ciabatta

5 from 2 votes
Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 227 kcal

Ingredients
 

Ham rolls:

  • 10 Discs Cooked ham
  • 400 g Mushrooms
  • 1 Pc. Onion
  • 200 ml Cream
  • 60 ml White wine
  • 4 Stems Parsley
  • 150 g Grated cheese
  • 1 tbsp Food starch
  • 1 tbsp Oil

Cucumber salad:

  • 2 Pc. Snake cucumbers
  • 200 ml Cream
  • 3 tbsp Mayonnaise
  • 5 Stems Dill
  • Lemon juice
  • Salt
  • Pepper
  • Sweetener

Ciabatta:

  • 500 g Flour
  • 1 Pt Dry yeast
  • 1 tsp Sugar
  • 2 tsp Salt
  • 400 ml Water
  • 30 ml Olive oil
  • 3 tbsp Roasted onions
  • 3 tbsp Grated cheese
  • Flour

Instructions
 

Ham rolls:

  • Fry the finely chopped mushrooms with the finely chopped onion in the pan, deglaze with the white wine and cream and allow to reduce.
  • Fold in the freshly chopped parsley and thicken with the cornstarch. Then let it cool down.
  • Brush the ham with the mixture and roll it up.
  • Place the rolls in a greased baking dish and spread the cheese over them. Then bake for 10 minutes at 180 degrees.

Cucumber salad:

  • Peel the cucumber into long strips with a peeler or shape into spaghetti strips with a suitable kitchen utensil.
  • Mix the remaining ingredients into a sauce and mix with the cucumber strips.

Ciabatta:

  • Water, flour, yeast, sugar, salt, fried onions, ger. Mix the cheese and oil well in a bowl with a lid.
  • A food processor with a dough hook can be used for this. Close the lid and let the dough rise for approx. 45 minutes.
  • If necessary, cut the dough in half and fold it several times, then place on a baking sheet lined with baking paper.
  • Bake in a preheated oven at 200 degrees for about 25 minutes

Nutrition

Serving: 100gCalories: 227kcalCarbohydrates: 18.3gProtein: 5.9gFat: 14.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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