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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.
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
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
3
Turn onto a lightly oiled work surface and knead by hand for 5 minutes
1 dash of olive oil
4
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
5
Preheat the oven to 200°C/gas mark 6
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
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.