After the busy work week, Saturday morning is the epitome of relaxation coupled with a little indulgence over breakfast. Whereas during the week, breakfast usually means gobbling up a bowl of porridge in two minutes whilst being half-way out the door in order to beat rush hour, the weekend makes way for an extended break over steamy, aromatic coffee and fresh flaky pastries. However, it doesn’t always have to be a sweet breakfast with pains au chocolat or cinnamon swirls. This recipe for savoury Parmigiano-Reggiano and pancetta pastry scrolls combines the rich umami flavour of Parmigiano-Reggiano cheese with the smoky taste of cured pancetta and sweetness of sweated onions rounded off with aromatic fresh thyme.
What an utterly delectable start into the weekend!
For 10-11 pieces (approx. ø7cm)
1 sheet ready-made flaky pastry dough (ca. 25x35cm)
6 heaped tbsp. finely grated Parmigiano-Reggiano cheese
1 egg yolk
8 slices pancetta
1 large onion, thinly sliced
1 tbsp. butter
Several twigs of fresh thyme
Salt, pepper to taste
What you’ll need:
Large kitchen knife
Clean and dry work surface for preparing the dough
Large, flat baking tray, lined with non-stick baking paper
Two small bowls or other containers, one to store the egg white, the other for keeping the egg yolk
- Finely slice the onion and the pancetta. Melt a knob of butter in a frying pan and, on low heat, lightly sweat the onion and pancetta pieces until the onion turns opaque in colour. Add a sprinkle of salt and a generous dash of black pepper. Take the pan off the heat and add fresh thyme to it (remove the greens from 3-4 twigs).
- Roll out the flaky pastry on a clean, dry work surface. The prepared dough won’t need any further flattening. Evenly distribute the onion and pancetta mixture on the dough and make sure to reach to the edges. Sprinkle 5 tbsp. of Parmigiano-Reggiano on the dough.
- Roll up the dough from the shorter side, which will produce approx. 10-11 pieces with a diameter of 7cm when baked. Carefully cut the dough with a large kitchen knife into pieces of 3cm thickness.
- Lay out the dough scrolls on a flat baking tray lined with non-stick baking paper. Leave a few centimetres space between each scroll to avoid them sticking together once they expand in the oven. Sprinkle the remaining grated parmesan on the scrolls.
- Bake in a pre-heated oven, middle rack at 160°C (fan) or top rack on Gas mark 5 for 20-25 minutes altogether.
- Ten minutes into the baking process, glaze the half-baked pastries with egg yolk using a pastry brush.
- Remove pastries from the oven once they are golden brown. Serve immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)