Thursday, February 26, 2015

Italian Bacon and Cheese 'Snail' Rolls



First of all, let me tell you that these delicious rolls were a 'labor of love'! I first saw the charming, snail-shaped rolls called "Lumachelle of Orvieto" on Chiara's Italian blog La Voglia Matta in January. Lumaca means snail in Italian and Oriveto is the city in Umbria where they are popular. I immediately put the recipe to the top of my stack of recipes to try. And, try and try I did, with the first real success coming today after two previous attempts.


For the first attempt, I made the dough in my bread machine and made the rolls in muffin tins.  I used smoked ham instead of pancetta and used sharp cheddar cheese. While they looked good and had a nice crumb while warm, they hardened too much after cooling.


For the second batch, I used another recipe that I found on the internet that didn't call for any butter or lard as the first recipe did but use more olive oil.  I kneaded by hand, as the recipe states, and used cooked bacon and grated, aged Pecorino Romano cheese.  These also hardened way too much after they cooled.  Little hockey pucks! I could have given up then and just posted a nice picture and kept my fingers crossed that you had better luck than I - but I just couldn't do that. 

It was then that I decided that the hardening was likely due to using American flour instead of fine, Italian flour.  It's also possible that I didn't add enough water to the dough as it is very dry in the house here in winter. The other factor could be that the original Italian recipes call for uncooked bacon or pancetta which could add additional fat while they bake and make them more tender.  However, I was afraid of using uncooked bacon. 

Whatever the reason, I decided to switch gears and try a totally different dough recipe because I still thought the idea sounded delicious.  I picked the famous Jim Lahey recipe for No-Knead bread dough that ferments on the kitchen counter overnight for 12-18 hours.  It was an Aha! moment when I tasted the first of these rolls!


The rolls were crusty on the outside and tender on the inside, just like a good baguette!  Hours later, I tasted one again and the interior was still soft and delicious (even though I got distracted and baked them a couple of minutes longer than I should have).


A soft and delicious crumb in the center and crusty goodness on the outside with bits of bacon and sharp cheddar cheese.  Yum! They would be delicious for breakfast with an omelette or as an on-the-go breakfast or lunch.  As is true with most delicious rolls, they are best eaten the same day.


All three attempts were formed in the same way by rolling small 50 oz balls of dough into ropes and then wrapping them around and around one end to make the snail shape. Here's a video if you'd like to see how an Italian bakery makes them. 


Whenever I make a European recipe I'm always so glad I have a digital kitchen scale so I can convert ounces to grams!

I think these two are going to love them ♥



If you'd like to try making your own Lumachelle of Orvieto using the original recipe follow the links to Chiara's Blog and the blog that was her inspiration below. 

Italian Bacon and Cheese Rolls

"Lumachelle of Orvieto" - Original Recipes found on La Voglia Matta, and Anice and Cannella, which I adapted using Jim Lahey's No Knead Dough

Note: This is the original dough recipe cut in half and it yielded 9 rolls.  You can follow the link to the original Jim Lahey recipe above and use half the dough for these rolls and half for a small loaf of bread - great idea!

1-1/2- cups all-purpose or bread flour, plus more for dusting
1/8 teaspoon instant yeast
1/2 rounded teaspoon salt
3/4 cup water
1/2 cup diced lean bacon
1/2 cup shredded sharp cheddar cheese

In a large bowl combine flour, yeast and salt. Add water, and stir until blended.  The dough will be sticky. Cover bowl with plastic wrap and allow to rest on the kitchen counter at least 12 hours and preferably 18, at room temperature, about 70 degrees. The dough is ready when the surface is dotted with bubbles.

Lightly flour a work surface and place dough on it.  Pat the dough out into a rectangle and add the cooked bacon and shredded cheese. Sprinkle with a little more flour and fold it over on itself several times until the bacon and cheese are incorporated. Form a ball with the dough and cover loosely with plastic wrap and let rest about 15 minutes.

Cut the dough into 9 equal pieces and roll each piece into a rope.  Make a spiral shape with the ropes but do not roll too tightly.  Place spirals on a silicone or parchment-lined rimmed baking sheet dusted with a little flour. Dust surface of rolls with a little bit of flour and cover with plastic wrap.  Allow to rest at least 1 hour or up to 1-1/2 hours. 

About 20 minutes for the resting time in finished, preheat the oven to 450F. 

When ready to bake, remove plastic wrap from rolls and place in hot oven and bake for about 15 minutes or until golden brown.

Cool on a wire rack.

56 comments:

  1. Ooh my, another hit. Thanks so much for all the work you did to get it right. I know I speak for everyone when I say how much I hate recipes that are poorly put together that get passed around without comment. If you put hours into making something that's doomed to failure it's just wrong. How delicious the improved recipe sounds. I'm with you about raw-ish bacon. The dish I just made called for bacon wrapped chicken. Even though it gets cooked, I didn't like the idea of flabby bacon so I fried it a bit before putting it in the sauce... much better!!

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    1. Thank you, Deana! Yes, flabby bacon was what I was afraid of :)

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  2. I love the fact you shwed all 3:) I love the fact even more that you showed your angels..
    They are both so gorgeous..so different.Like my girls were and like your girls were..One fair..one dark..
    They are gorgeous boys nana and I bet you took those delicious pics:)They BOTH have sweet faces♥
    Back to the bread..Your rolls look sublime..It is the Jim Lahey that caught my attention..I'll tell you why..
    Ricardo shared a similar recipe in his mag this month..based on JL's method..but different..The initial rise is shorter I found..and it was very good..
    I am going to email you nana2:) And share it with you in case you want to try..
    Thank you for this lovely recipe!

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    1. Thank you, Monique! Yes, please, do send me the recipe. I'd love to see it and eat it :) I cut the rise time in half since they were rolls and not a big loaf of bread. Yes, both pics were taken by Nana and Nana's house ;)

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  3. Good for you for continuing to try recipes until you reached success. These are fluffy and delicious rolls. I think Jim Lahey's the best. Have you seen his new book? I just checked it out at the library and the photos are amazing. Your boys are precious. I know you must cherish them at such a cute age.
    Sam

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    1. Thank you, Sam! I will be checking on that new book shortly! Those two boys are the light of our lives :)

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  4. Bacon and cheese, two of my favorite things! The boys are getting so big-enjoy:@)

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  5. Your rolls are beautiful!!! You are always so persistent with the recipes you try! I'd have thrown in the towel after try #1. Your grandsons are so cute!

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    1. Thank you, Julie! I was like a dog wi a bone on this one :)

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  6. Wow! I appreciate all your efforts to get it right. As one who has made her fair share of failed recipes from internet sources, I am grateful that you hold your recipes to such a standard. Thank you. Now if your next recipe is the perfect chocolate chip cookie...

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    1. Thank you, Vee! Regardubg the chiocilate chip cookies, I already have :). Seriously, CCCs are such a matter of personal taste as just like bread and rolls.

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  7. A couple of those with a cup of coffee would make a yummy breakfast. Thanks for sharing.
    Your Grands are so cute.

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  8. Beautiful grandboys! :) All three of your rolls look delicious. I thank you for persisting in finding the perfect version though- the rolls sound wonderful. My grandbabies would love them too, I'm sure. :)

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    1. Thanks so much, Mary! I love baking for those boys ;)

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  9. Your rolls looks good! These would make the perfect breakfast and great anytime of the day. You are very patient in trying out various recipes, glad that you have found one you like. Your grandsons are very cute, I'm sure that they are always looking forward to the treats you make!

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    1. Thanks so much for your kind comment, Joyce! Maybe I'm just stubborn :)

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  10. Your perseverance paid off with a perfectly delicious result. Your grandsons sure are getting bigger! So handsome!

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  11. Wow, three attempts? Thanks for trying and sharing the results...the rolls look awesome, cheese and bacon are sure great combination and yes for no-knead...
    Your grandkids are adorable! Enjoy the rest of your week Susan :)

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  12. Susan they looks very amazingly delicious and they sound real good, I see the two grandsons are growing up, I'm sure they're going to love these ,I think I'm going to try this recipe too.

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    1. Thank you, Rosa! They are getting bigger every day, it seems.

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  13. Those overnight no knead snails look the BEST! Your two grandsons are so handsome!!

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  14. These look stunning Susan!
    I love Chiara's blog and I have in my favorites!
    Love yours lovelies are big and cutest:))
    xoxo

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    1. Thank you, Gloria! It's so wonderful having so many international cooks that I follow such as yourself :)

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    2. Thank you Gloria, thank you Susan !

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  15. They look wonderful, Susan! I was surprised to hear you were hesitant to use uncooked bacon. I think that was the problem more than Italian flour. I have never seen Italian flour, have you?
    The boys are so handsome! I think it is time for a girl to be added to the mix! :).
    We are awaiting our next snowstorm, just what we need. Not as bad as Boston though! Have a good weekend. There's a Winterfest here in Sag Harbor complete with a Polar Plunge. The Bay is totally frozen over so I don't know how they will do that!

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    1. I guess I was afraid of uncooked bacon fat. I should really try them again that way. Four tries - LOL. Oh no, not another storm! Insult to injury!

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  16. Honestly, people who aren't foodies probably think we're crazed. Three tries...and I've done it myself. But you got what you wanted in the end and they look fabulous, Susan. I do love bread sooooo much. (Trying not to eat any right now too. So hard to give up.) I made some lemon muffins for my Easter post (from Huckleberry) and while they tasted fine, I hated the way they looked. Started over, roughed up the tops and baked them longer...got exactly what I wanted. See? Crazy. However, I did cut the recipe in half the second time.

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    1. What we won't do for good food and good pics :) Thank you, Barbara!

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  17. Next time I'm at my Italian specialty store, I'll have to look for that flour. These rolls look incredible. And look at those handsome young men! So photogenic.

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    1. Thank you, Lea Ann! I wish I could find the Italian flour locally. I haven't checked at Whole Foods or Fresh Market yet. Maybe World Market would have it also!

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  18. oh Susan,I'm so glad you enjoyed my "Lumachelle di Orvieto" ! Wonderful photos !Have a nice weekend, a warm hug

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  19. Snail rolls are are so cool, I love eating them :D Yours look delicious!

    Cheers
    Choc Chip Uru

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  20. I greatly appreciate you taking the time to find just the right recipe for these delicious rolls. It seems like there's poorly written recipes EVERYWHERE these days even in alot of the well-respected magazines. I look forward to making these rolls - thanks for sharing them with us ~ Cheers!

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    1. It could be my bread-making skills too :) Thank you, Stephanie!

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  21. Delicious!!!! You can't go wrong with cheese and bacon, I bet your grandsons loved them!!! They looks delicious :)

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  22. these look amazing and I bet they did love them :_)

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  23. Hi Susan, I thought being a parent was wonderful, but being a grandparent is the best!!! love these rolls, my grand boys love bread and bacon.

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  24. Yes, these Italian rolls definitely look like a labor of love, Susan! All the hard work certainly paid off :) Oh... your grandsons! They're are so cute!

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  25. I would have to taste a few too! These are so pretty and I know they must be tasty with bacon and cheese. The world would be nearly perfect if we could eat bacon, cheese and bread at every meal!

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  26. Susan, your little grandsons are adorable and your rolls have to be the best! Bacon works for me any time and they have to be delicious! Take care.

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  27. What's not to love - anything with bacon and cheddar has my vote!

    Your grandchildren and photos are beautiful!

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  28. What's not to love - anything with bacon and cheddar has my vote!

    Your grandchildren and photos are beautiful!

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  29. What is not to love? The rolls are killer, but it is those two gorgeous little boys that slay me!

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  30. What is not to love? The rolls are killer, but it is those two gorgeous little boys that slay me!

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  31. Wow those rolls are definitely a labor of love. Good for you not to quit until it works!
    And the boys are adorable!

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  32. They look very pretty and delicious!...Christine

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  33. I feel like a bad Italian having never heard of these rolls!! Now I must make up for lost time..by making them and devouring them!

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  34. What handsome little guys you have. I admire your persistence and it looks like it paid off. Rolls like this are so good with soup or a salad and I would choose one for a snack over a cookie. Love the combo of bacon and cheese.

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  35. What handsome little guys you have. I admire your persistence and it looks like it paid off. Rolls like this are so good with soup or a salad and I would choose one for a snack over a cookie. Love the combo of bacon and cheese.

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