In the middle of spring, in the wonderful month of May, there is an irresistible recipe that will enchant your palate: pitta stuffed with Prosciutto di San Daniele, guacamole and roasted cherry tomatoes. This dish with its surprising taste and unique freshness is perfect for celebrating the colours and flavours of the spring season.
Prosciutto di San Daniele is the central element of this delicious pitta. Its softness and delicate flavour marry harmoniously with guacamole, a velvety cream made from ripe avocado, lime and fresh coriander. This combination of flavours creates a taste explosion that will leave you breathless.
To add a touch of sweetness and juiciness, roasted cherry tomatoes also lend a fresh and lively note to the stuffed pitta, completing a symphony of flavours.
Whether you are looking for a light lunch or a casual dinner, this stuffed pitta is the perfect choice to celebrate the magical month of May. With high-quality ingredients and a combination of refined flavours, this recipe allows you to savour the best that spring has to offer.
Don’t resist trying the pita stuffed with Prosciutto di San Daniele, guacamole and roasted cherry tomatoes. This dish is springtime excellence that will delight your senses and make you fall in love with the flavours of May.
Recipe for pitta filled with Prosciutto di San Daniele, guacamole and roasted cherry tomatoes:
Ingredients
For the pitta:
- 250 g manitoba flour
- 150 ml water
- 10 g brewer’s yeast or 3 g of dry yeast
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of extra-virgin olive oil
For the guacamole:
- 1 avocado
- Juice of half a lime
- Oil salt and pepper to taste
- Coriander optional
For the roasted cherry tomatoes
- 200 g cherry tomatoes
- Salt pepper oil
- Fresh basil
- For the filling:
- 200 g of Prosciutto di San Daniele
Instructions
For the pitta:
- Mix half the water, yeast and sugar in the planetary mixer or in a bowl and let it rest for 10 minutes.
- Add the manitoba, the remaining water and oil and finally the salt.
- Knead by hand or in the planetary mixer until a smooth dough is obtained.
- Allow to rise in a switched-off oven, with only the light on, for about two hours.
- Then divide the dough into 4 parts, form small balls and roll them out with your hands to a thickness of about 1.5 cm.
- Allow to rise for about 30 minutes with a cloth on top.
- Grease a frying pan with oil and preheat it. Cook the bread about 2 minutes per side, brushing it with oil on both sides.
For the guacamole:
- Cut the avocado in half, remove the stone and mash the flesh until smooth.
- Then season with salt, pepper and oil to taste and some chopped coriander, if desired.
- Preheat the oven to 160°.
- Wash the cherry tomatoes well and place them whole in an oven dish, season with plenty of oil, salt and pepper and bake.
- After about 30 minutes stir and add the fresh basil leaves, then bake for another 15-20 minutes.
For the filling:
- Assemble the pitta by spreading the guacamole, roasted cherry tomatoes and a few slices of Prosciutto di San Daniele.
