Carrot Top & Green Garlic Pesto Spiral Rolls With Prosciutto & Broccolini
Recipe created by: Kristin Guy
Servings: 12 rolls
Ingredients
For the pesto:
- 1 bunch green carrot tops
- 1 small bunch parsley
- 1 small bunch basil
- 1 bunch chives (or spring garlic tops)
- 3-4 broccolini florets (with greens)
- 2-3 baby leeks or spring garlic bulbs (can be replaced with ramps)
- ¼ roasted pistachios (can be replaced with sunflower seeds or pine nuts)
- ¼ cup grated parmesan cheese
- Zest and juice of one lemon
- 3-4 Tbsp olive oil
- Fresh cracked pepper to taste
For the roll:
- 1 packet active dry yeast
- 1 Tbsp sugar
- ¾ warm water
- 3 cups flour
- 2 tsp salt
- ½ cup vegetable oil
- 3 - 4 Tbsp Maille Mustard (we used a combination of Maille Traditional Dijon Originale Mustard and Maille Old Style Mustard)
- ½ cup carrot top pesto (recipe below)
- 3- 4 slices of Prosciutto for rolls (optional)
Preparation
For the pesto:
- Bring a small pot of water to boil and quickly blanch broccolini florets and leaves, approximately 3 minutes, until bright green. Immediately remove and dunk in a bowl of ice water. Ring all water out completely before adding to pesto.
- In a skillet with olive oil, saute chopped baby leeks and green garlic until golden. Remove and cool completely before adding to pesto.
- Add all herbs, vegetables, nuts, cheese lemon and olive oil to a food processor and blitz until smooth.
- Season with pepper and additional lemon juice as desired.
- Serve immediately or store in the refrigerator in a seal container for up to 3 days.
For the roll:
- Add yeast and sugar to warm water and allow to activate until foamy, about 3 minutes. In a food processor, fashioned with the dough hook attachment, add flour and salt. Slowly add yeast mixture and vegetable oil on medium speed, mixing for 5 - 10 minutes until dough is well formed and no flour is sticking to the sids.
- Remove dough ball and allow to rise to twice the size in a well greased bowl for 2 ½ - 3 hours. Cover with plastic wrap or a damp cloth.
- Roll out dough into a 12 x 6 rectangle on a lightly floured surface. Add a layer of Maille Traditional Dijon Originale Mustard and Maille Old Style Mustard), followed by a layer of pesto and prosciutto. Carefully roll lengthwise, placing seam side down. Using a serrated knife, cut into 1 inch slices - wiping blade between each slice for a clean cut.
- Place rolled dough slices into an oiled cast iron skillet or glass pie pan, cover and allow to rise for an additional 30 minutes.
- Preheat oven to 350F. Brush tops of rolls with melted butter and bake for 30-45 minutes until golden. If using a cast iron skillet, rolls will bake quicker than glass.