Fried Bombette with Ham and Cheese
Craving a taste of authentic american cuisine? Dive into the delicious world of fried bombette! These ham and cheese bombette are easier to make at home than you think, ready in just 120 minutes and boasting a satisfyingly stringy filling. Get ready to discover this easy bombette recipe – the perfect fried appetizer!
Dietary Information
Servings:
- 1
To prepare the fried bombette with ham and cheese, first dissolve the yeast in a little water taken from the total dose 1. Put the flour and semolina in a large bowl 2, then add the yeast dissolved in water 3.
- 2
Roughly mix the mixture with a fork, then add the salt 4, the butter 5 and the sugar 6, gradually pouring in the remaining dose of water.
- 3
When you have added all the water 7, mix everything in the bowl, first with a spatula and then with your hands 8. You will get a rather sticky mixture 9, then cover the bowl with a cloth and let it rest for 10 minutes.
- 4
After the resting time, continue to knead vigorously on the well-floured work surface 10, doing a few slap and fold folds. You will have to obtain a ball with a smooth, elastic and homogeneous consistency 11. Put the dough back in the bowl, cover with plastic wrap (or with a cloth) and let it rise at room temperature for 2-3 hours, or until doubled in volume 12.
- 5
Once leavened, turn the dough over on the floured work surface 13 and give it an elongated shape 14, then divide it into 10 pieces weighing about 100 g each 15.
- 6
Now form balls by bringing the edges of the dough inwards and rounding them in your hands 16. Place the balls on a floured tray 17, then cover with plastic wrap (or with a cloth) and let them rest for another 10 minutes 18.
- 7
After this time, roll out each ball with a rolling pin to form a disc 19, then place 2 Classic Sottilette® 20 and a handful of diced ham 21 on top.
- 8
Close the wrapper by bringing the edges towards the center so as to wrap the filling 22 23, then give it a round shape again and place the ball on the tray with the closure facing downwards 24. Cover with plastic wrap (or with a cloth) and let it rise for 20 minutes.
- 9
You are ready to fry: heat the seed oil in a saucepan to a temperature of 170°, then dip one piece at a time with the help of a skimmer and fry for about 3 minutes per side 25. Once evenly golden, drain on paper for frying 26. Your fried bombette with ham and cheese are ready to be enjoyed while still hot 27!
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