Prosciutto cotto and Provolone Danubio

Prosciutto cotto and Provolone Danubio


  • 500g of flour

  • 3 eggs + 1 egg yolk

  • 1 potato

  • 100ml of milk

  • 25 g of yeast

  • 1/2 teaspoons of sugar

  • 100 g butter

  • 1 tablespoon of salt

  • 150 grams of provolone cheese

  • 150 grams of cooked ham


  1. Boil the potatoes and smash them.

  2. Add the flour, the butter 2 eggs and 1 yolk half teaspoon of sugar and mix everything together.

  3. Melt the yeast in the milk and add it little by little to the mixture with some salt.

  4. Let it rest and rise until it doubles its volume.

  5. Form 16 balls with the dough.

  6. Cut the cheese and the ham into cubes.

  7. Flatten the ball and put at the centre of it the ham and the provola cheese.

  8. brush the edges with some water and close it in order to form another ball with a heart of ham and cheese.

  9. Put all the balls in a pan, leave it rise for one hour and brush one egg on them.

  10. Bake in preheated oven for 40 minutes at 180 degrees.


Recipe and video courtesy of Al.ta cucina UK

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