Parmesan, Pine Nut and Prosciutto Damper
At a Glance
- Cook
- 25 minutes
- Total
- 25 minutes
- Servings
- 1 damper
Categories
- Breads
- Lunch
- Snacks
- Australian
- Oven
Allergens
- Milk
- Tree nuts
- Wheat
Damper is a type of bread. Look up my traditional Australian damper for more info. This is a "gourmet" version and very tasty. You can use ham instead of prosciutto if you wish.
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Equipment
oven, large bowl, blunt knife, oven tray
Ingredients
- 2 cups plain flour
- 4 teaspoons baking powder
- 30 g butter
- 1/2 cup parmesan cheese
- 1/4 cup chopped sun-dried tomato
- 1/4 cup choppped prosciutto
- 1/4 cup ricotta cheese
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped chives
- seasoning
- 1/2 cup milk
- 1/2 cup water
Instructions
Preheat oven to 220 degrees Celsius.
Sift flour and baking powder into a large bowl and rub in butter.
Stir in parmesan, tomatoes, prosciutto, ricotta, pine nuts, chives and seasoning.
Make a well in the centre of the mixture and pour in milk and water.
Mix quickly using a blunt knife until the dough is soft and sticky.
Do not over-mix.
Dust a surface with more SR flour and knead dough lightly and quickly on this surface.
Pat into a round shape and place on a greased oven tray.
Glaze with a little milk.
Bake for 20-25 minutes or until damper is golden and sounds hollow when tapped.
Serve with butter.
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