Garlic dough balls wrapped in prosciutto

  • medium
  • makes 25
  • 1 hour 20 minutes
Not yet rated

Garlicky, buttery dough balls are great but here they are taken to a new level of brilliance by Paul Ainsworth. By wrapping them in prosciutto he elevates a humble snack to something greater.

First published in 2015




Dough balls

  • 5g of dried yeast
  • 235g of plain flour
  • 1 tsp salt
  • 3 dashes of olive oil
  • 160ml of warm water

Garlic butter

To serve


  • Blender
  • Food mixer fitted with a dough hook


To make the dough, add the yeast, flour, salt and a dash of olive oil to a mixer with dough hook attachment and mix until thoroughly combined - this process can also be done by hand
  • 5g of dried yeast
  • 235g of plain flour
  • 1 tsp salt
  • 1 dash of olive oil
While the mixer is running, slowly pour in the warm water. Let the mixer work the dough for 5 minutes until smooth and elastic
  • 160ml of warm water
Turn onto a lightly oiled work surface and knead by hand for 5 minutes
  • 1 dash of olive oil
Wipe the inside of a large bowl with olive oil. Place the dough into the bowl and cover with cling film. Leave to prove at room temperature while you make the garlic butter
  • 1 dash of olive oil
Preheat the oven to 200°C/gas mark 6
Place the garlic cloves in a small ovenproof pan. Pour in the oil, then cover the pan with tin foil. Cook in the oven for 30 minutes
Meanwhile, mix the softened butter with the parsley
Once the garlic is roasted, remove from the oil and transfer to a blender. Blitz into a smooth paste
Combine the garlic paste with the butter and parsley mixture in a bowl, mixing well. Season to taste and store in the fridge until required
Preheat the oven to the highest possible temperature
Divide and roll the dough into small balls - approximately 15g each - and place 5cm apart on a baking tray lined with parchment paper
Leave to prove at room temperature. Once the dough has doubled in size, bake in the oven for approximately 7–8 minutes
Once golden brown on top, transfer the dough balls to a large bowl. Reduce the oven temperature to 180˚C/gas mark 4
Add 2 tablespoons of garlic butter to the bowl and toss to melt the butter and coat the dough balls
Transfer the balls to a baking tray and bake for a further 4-5 minutes until the butter is bubbling
Remove and toss with the fresh parsley and 1/2 tsp of sea salt
Slice each piece of prosciutto in half lengthways and wrap around each ball. Serve the dough balls warm
First published in 2015

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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