Panini with fresh mozzarella and cured ham

Cook: 10 min

Ingredients

Panini:

10 g yeast
200 ml water
100 ml of yoghurt (±10% fat)
200 ml cracked rye kernals
700 ml wheat flour
5 ml olive oil
5 sprigs fresh rosemary

Topping:

125 g fresh mozzarella
2 avocados
1 lemon
150 g cured ham
50 g pistachios
seasalt
black pepper
olive oil

Twist

The mozzarella is the mild component of this savoury panini. It harmonises the flavours and adds a soft creamy texture

Serving

Serve the panini cut into small pieces (3 x 3 cm) as a delicious bitesize appetiser

Panini with a crunchy bite and a soft and mellow mozzarella topping; could be great for lunch

Panini:

Mix the dry ingredients for 10 minutes, using a whisk or hand mixer fitted with dough hooks. Gradually add the water and olive oil. Add 2 tsp salt and stir for approx. 30 seconds, cover the dough and allow yo rising for 12 – 24 hours. Sprinkle some durum flour onto the worktop and knead the dough with moist palms. Flatten out the dough on a baking tray covered with baking paper. Spread oil and chopped rosemary onto the dough, pressing into the dough with your fingers. Sprinkle with a little sea salt, if needed. Bake in the oven at 250-275C for approx.12 min.

Topping:

Cut the panini lengthways and remove the top Drain the mozzarella balls and slice Tear the cured meat into bitesize pieces Cut the avocado in two, remove the stone and slice the flesh Shell the pistachios and chop roughly Arrange all the above ingredients on the panini base and replace the top