Ham Biscuit Dough Roll

Preparation:

Preparation: Shell the eggs, separating the yolks from the whites and whip the latter until stiff with a pinch of salt and a few drops of lemon juice. Sift the flour over it and gently incorporate it, lifting the mixture from the bottom up to keep it soft. Turn on the oven at 180 degrees. Beat the egg yolks with a fork, season with salt and pepper and gently fold them into the mixture prepared with the egg whites, stirring constantly from bottom to top. Spread it evenly on a baking sheet lined with buttered baking paper and cook for about 15 minutes. As soon as the pasta is cooked, turn it upside down on a slightly damp cloth, remove the baking paper, trim the edges if they are dry, roll it up with the help of the cloth and let it cool. In a bowl, work the robiola with a wooden spoon to soften it. Finely chop the ham in the mixer, add it to the soft cheese, flavor with a splash of Worcester and the parsley, season with salt and pepper. Work the mixture with a wooden spoon until the ingredients are well blended and creamy. Unroll the biscuit dough, spread it with the prepared mixture, leaving a border of about one cm all around. Roll it up tightly again. Wrap it in aluminum foil and keep it in the fridge for at least 12 hours. Remove the roll from the fridge and cut it with a very sharp and moistened knife while it is still very cold. To transport it, put it back together by placing one slice next to the other and rewrap it in cling film or aluminum foil. The biscuit dough can of course be spread with other fillings: with a cream of goat cheese, sardines and thyme; or with mayonnaise to which you can add chopped chives, curry or horseradish or any other idea you can think of. It is excellent as an appetizer or as a different, non-traditional second course, accompanied by a fresh salad, in my opinion!