Parmesan, Pine Nut and Prosciutto Damper

Name: Parmesan, Pine Nut and Prosciutto Damper
Cook time: 25 min
Total time: 25 min
Yield: 1 damper
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

Submitted by dale7793

"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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Ready In:: 25mins
Ingredients:: 12
Yields:: 1 damper

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

directions

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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Reviews

Good damper dale!. The thing I liked the most-apart from the flavour- was that I could make it with things on hands, so I made it with bacon instead of prosciutto, soaked sun dried tomatoes, and buttermilk instead of the ricotta. Very versatile. Only problem I found was it's too easy to eat too much of it.

JustJanS

Tweaks

Good damper dale!. The thing I liked the most-apart from the flavour- was that I could make it with things on hands, so I made it with bacon instead of prosciutto, soaked sun dried tomatoes, and buttermilk instead of the ricotta. Very versatile. Only problem I found was it's too easy to eat too much of it.

JustJanS