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Recipe: Savory Stuffed Mediterranean Braid with Olive Oil, Ham and Veggies

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Gourmandize
Ingredients (Serves 8) 2/17

©Silvia Santucci

Ingredients (Serves 8)

FOR THE DOUGH

  • 3 cups all-purpose flour
  • 3/4 cup water
  • 1/4 cup intense flavor extra-virgin olive oil
  • Fine salt

FOR THE FILLING

  • 5 slices of Serrano ham
  • 1/2 head of escarole
  • 2 cups sharp Cheddar cheese (7 oz.)
  • 2 oz. sun-dried tomatoes packed in olive oil
  • 1/4 cup pitted black olives
  • 1 shallot, minced
  • 3 tbsp intense flavor extra-virgin olive oil
  • Salt and pepper

Topping

  • 2 tbsp extra-virgin intense-flavor olive oil
  • Sea salt

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!