Ingredients for Parmesan Pine Nut And Prosciutto Damper
- Plain Flour
- 2 tsp baking powder
- 50g cold butter
- Parmesan Cheese
- Sun Dried Tomato
- 80g chopped prosciutto (or ham)
- Ricotta Cheese
- 50g pine nuts
- 2 tbsp chopped chives
- 1 tsp salt, ½ tsp black pepper
- 150ml milk
- 50ml water
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How to Make Parmesan Pine Nut And Prosciutto Damper
- Preheat oven to 220°C (425°F).
- In a large bowl, sift together 300g plain flour and 2 tsp baking powder. Rub in 50g cold butter using your fingertips until the mixture resembles breadcrumbs.
- Stir in 100g grated Parmesan cheese, 100g chopped sun-dried tomatoes, 80g chopped prosciutto (or ham), 150g ricotta cheese, 50g pine nuts, 2 tbsp chopped chives, and 1 tsp salt and ½ tsp black pepper.
- Make a well in the center of the dry ingredients. Pour in 150ml milk and 50ml water.
- Mix quickly with a blunt knife until a soft, sticky dough forms. Do not overmix!
- Lightly dust a clean surface with extra flour. Gently and quickly knead the dough for a few seconds.
- Pat the dough into a round shape (about 2cm thick) and place it on a greased baking tray.
- Brush the top with a little milk.
- Bake for 20-25 minutes, or until the damper is golden brown and sounds hollow when tapped on the bottom.
- Serve warm with butter or your favorite dipping oil.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
30g
Fat
169g
Carbs
72g
