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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, December 3, 2013

Italian Sausage Rolls with Tomato-Basil sauce by Steven Dolby















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(Serves 4 people)
SHORTCRUST PASTRY
125g Plain flour
1/2 Tsp salt
55g Butter, cubed
30ml Cold water
TOMATO & BASIL SAUCE
1/2 Medium onion (diced)
2 Garlic cloves (sliced)
1 Mild red chili (sliced)
425g Tomato sauce
2 Tsp balsamic vinegar
Handful of fresh basil (thinly sliced)
1 Tbsp olive oil
Salt (to taste)
PORK FILLING
1 Red bell pepper (sliced)
1/2 Medium onion (sliced)
1 Tsp brown sugar
350g Ground pork
1 Tsp ground fennel seeds
2 Tsp garlic powder
1/2 Tsp salt
1/2 Ground black pepper
2 Tsp worcestershire sauce
OTHER INGREDIENTS
25g Prosciutto (deli sliced)

DIRECTIONS
For The Pastry Dough
1. In a food processor add the flour, salt and butter. Pulse until the mixture looks like fine bread crumbs. Slowly add the cold water while the processor is running till the mixture comes together.
2. Transfer it onto a floured work surface and using hands knead for 1 minutes or till it forms dough. Wrap it in a plastic wrap and place it in the fridge for 30 minutes.

For The Sauce
3. In a pan heat oil on medium heat and add the onions, garlic and red chillies. Saute for around 5 minutes or till the onions are translucent.
4. Pour the tomato sauce and balsamic vinegar and stir well till combined. Bring it to boil over medium heat, reduce the heat to low and simmer for around 30 minutes. Once done add the basil and season with salt to taste. Mix well and set aside.
5. Preheat the oven to 375 degrees F.
6. Line a baking sheet with parchment paper. Set aside.

MAKING
For The Pork Filling
7. In a skillet heat oil on medium heat and add the onions and red bell pepper along with brown sugar. Saute well and cook for around 20 minutes or till caramelized. Transfer into a bowl and set aside.
8. In another bowl add the ground pork, fennel seeds, garlic powder, salt, pepper, Worcestershire sauce, caramelized onions and red bell pepper. Using clean hands mix well till all are well combined.

For the Roll
9. Remove the dough from the fridge and place it on a floured suface. Roll it into a ¼ inch thick rectangle. Cut the edges to make it a perfect rectangle.
10. Sprinkle flour on the parchment lined baking sheet and place this dough rectangle on it. Place the prosciutto slices on it lengthwise on 1 side and top it with the pork filling.
11. Brush the egg white on the other side lengthwise, sprinkle some salt and roll it into a log. Brush the top again with egg white, sprinkle black and white sesame seeds.
12. Bake it in the oven for around 45 minutes or till the pastry turns golden brown. Remove from the oven and let it sit for a few minutes before slicing them.

SERVING
13. In a serving plate, spread the tomato-basil sauce. Place the sliced rolls on it and serve hot garnished with parsley (if desired).
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© STEVEN DOLBY





















1 comment:

  1. amazing step by step pictures..looks so good and beautiful. thankyou for shearing. chowringhee

    vijay nagar

    ReplyDelete