Prosciutto Bread

Prosciutto Bread

  • Prep time: 2 hours and 30 minutes
  • Cook time: 30 minutes

Prosciutto Bread

Blog: These Surprising Things you can Make in a Rice Cooker


  • 1 package of active dry yeast
  • 1 teaspoon of granulated sugar
  • 2 tablespoons of olive oil
  • 3 cups of bread flour
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 1/4 pound piece of prosciutto
  • 1 tablespoon of butter
  • 1/8 of a pound piece of mild provolone
  • 1 cup of hot water


  1. In a medium size, bowl put 1 cup of hot water, the yeast, and the sugar and mix for about two minutes and then let it stand for ten minutes you will start to see some bubbles.
  2. Than in a large baking pan place a 1/4 cup of flour and spread all over the pan, than add 2 and 1/2 cups of the flour to the yeast mix,and add also 1 tablespoon of the oil,the salt, and the pepper also to the mix, than mix for 1 minute, than the place of the flowered baking pan, i use the baking pan instead of the just counter surface only because its easy to clean, than knead the dough for 10 minutes, which you will see the dough get smooth.
  3. Than grab a large bowl and take 1/2 tablespoon of butter and grease the bowl, then take the dough, roll it like a softball and place it into the bowl rolling it a couple of times so the butter gets on the dough, than cover the dough, I use wax paper to cover but you can use whatever you like, place in a warm area and let it rise, it takes about 1 hour before it doubles.
  4. Then take a large baking pan and grease with 1/2 tablespoon of butter and place to the side, then uncover the dough and punch it down. Then take another baking pan and place a 1/4 cup of flour on it and place the dough on the floured pan and knead for two minutes than flatten it into a 9 by 15-inch rectangle shape.
  5. Than grab the Prosciutto and provolone and cut it up to small dice pieces and evenly place it all over the dough you just formed, then fold the dough to enclose the provolone and prosciutto, fold it a couple of times, Than cut the dough in half and roll each piece to form a 16 to 20 inch rope, than loosely twist the 2 ropes together, than on the greased baking pan, place the dough in the pan and form them into a circle, and tuck the ends under the adjoining piece. Then cover with wax paper loosely until it rises which is about an hour.
  6. Then preheat oven to 400 degrees, then place the other tablespoon of oil in a shot glass and take a brush and lightly brush the surface of the dough with the remaining oil, then place in the oven for 30 minutes.
  7. Then take out and let sit for five minutes and cut and serve your traditional Prosciutto Bread and enjoy, It does serve 4-6 but I can probably eat one by myself.

If you have any doubts regarding the recipe or want to reserve a table to enjoy this dish in our restaurant then submit your details here.

Caper and Cheese Pizza

Five summers ago my friends Lindy and Stephanie and I took a little break from our strenuous jobs in small-town France and booked it to Amsterdam for a weekend to check out the scenery and the museums and stuff like that.  Shortly after we disembarked the train and found our hostel, we set out for food.

The only things I really remember about the restaurant we found was that it was near the train station and I had a pizza with cheese and tons of capers.  At the time I thought the volume of capers they dumped on my pizza was slightly obscene, but lately, I can’t get enough of the salty little suckers and I’ve been craving a caper-speckled pizza. So I will share with you today a pizza recipe from our restaurant.

Caper and Cheese Pizza

I couldn’t tell you what kind of pizzas my cohorts ate or if they even ate pizzas or how good the crust was or what kind of cheese was on the pizza.  All I remember is the capers.  The hazy memory is likely due to the fact that we were in Amsterdam and I was stoned out of my gourd.  Just kidding!  That came later in the weekend.  Still kidding, Mom and Dad!
Anyway, I recreated the caper pizza a few nights ago, and it was delicious.  I used a combination of mozzarella and parmesan cheeses, and instead of a sauce, I used a garlic-infused olive oil.  Next time I might use a red sauce to make it more pizza-like, as the garlicky olive oil made it slightly more akin to garlic cheese bread.  I have nothing against garlic, cheese, or bread, though, so I thoroughly enjoyed my creation.

Caper + Cheese Pizza

  • Pizza dough
  • 3-4 tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup grated mozzarella
  • 1/4 cup grated parmesan
  • 1 tbsp capers

To make the garlicky olive oil, heat the olive oil in a small saucepan over medium-low heat.  Add the garlic and let it cook for just a few minutes or until fragrant.  Turn off the heat and set the oil aside.

Roll out the pizza dough onto a pizza peel or pan dusted with flour or cornmeal.  Brush the olive oil over the entire crust (or red sauce if you’re going that route).  Spread the cheeses over the crust leaving a 1/2″ border.  Sprinkle with the capers.  Be as liberal as you want to be with the capers.  I used about a tablespoon, and I kind of wish I would have used more.

Bake on a pizza stone or pan at 450 for 15-20 minutes, or until the crust is browned to your liking.

Mine ended up looking like the surface of the moon and tasting somewhat like Domino’s cheese bread, although my version was slightly refined with the addition of capers and made by me instead of a stoned 16-year-old.

Fillet of Catfish in Wine recipe

If you liked our pizza recipe, today I will be sharing your recipe of fillet of catfish, cooked in red wine. Trust me if you don’t drink wine too often even then you will love this recipe.

Fillet of Catfish


  • 1/3 cup of golden raisins.
  • 24 oz catfish fillets.
  • ¼ cup of all-purpose flour.
  • ½ teaspoon of dried sage.
  • ½ teaspoon of freshly ground black pepper.
  • Vegetable cooking spray.
  • 1 tablespoon of margarine.
  • 3 tablespoons of lemon juice.
  • ¼ cup of Chablis.
  • ¼ cup of Dry Sherry.
  • 1 tablespoon of soy sauce, low sodium.
  • Fresh sage leaves, to garnish.


  1. Place raisins in a small bowl. Add enough water to cover, then allow to stand for 10 minutes. Drain, and set aside.
  2. Rinse the catfish fillets with cold water, and pat dry.
  3. Combine the flour, sage, and pepper; dredge fillets in flour mixture to thoroughly coat.
  4. Coat a skillet with cooking spray, then add margarine, and place over medium heat until it melts.
  5. Add the fillets, lemon juice, and reserved raisins.
  6. Cover, reduce heat, then simmer for 10 minutes.
  7. Remove cover, and turn the fillets.
  8. Add the Chablis, sherry, and soy sauce to the skillet.
  9. Bring to a boil, then reduce heat and simmer 5 minutes or until wine mixture is slightly thickened.
  10. Transfer the catfish fillets and wine mixture to a serving platter.
  11. Garnish with fresh sage leaves.