1.

Slit dates – take out stones and fill with gorgonzola

2.

Slice tomatoes and bocconcini – 3 slices per serving

3.

Roll prosciutto around asparagus – 2 spears per serving

4.

Cut mortadella in half and roll up

5.

On individual plates – place 2 dates, prosciutto and asparagus

6.

Arrange sliced tomatoes, bocconcini, basil leaves and sprinkle well with oil and balsamic to taste (before serving)

7.

Add Mortadella roll and Sicilian olives leaving space on the plate for the pane (special bread)

8.

Put in fridge

1.

Preheat oven to 180 degrees

2.

Pour flour and salt into a bowl

3.

Combine wet yeast with ¼ of the water and 1 tsp. honey (to help activate the yeast)

4.

Mix together with the flour, and keep adding the water until desired consistency (you may not need to use all 800ml water)

5.

Once mixed, place dough onto lightly floured surface and knead for a good 10 minutes (method – use palm of hand, fold over in half, stretch dough out)

6.

Put dough into a round then back into bowl to rest/ rise for 30 minutes – cover with wet tea towel

7.

In a frypan over medium-high heat, put a little olive oil then squeeze out filling of sausages, mixing with a wooden spoon to break down

8.

Once the meat is cooked and slightly golden, pour wine and allow to bubble and boil off – stir occasionally until the wine has evaporated

9.

Once the dough has rested/ risen, roll out gently into a large square shape

10.

Scatter sausage mix, provolone which you’ve broken into pieces and parmesan over ¾  of the square, leaving the sides free

11.

Use the milk and pastry brush to paint and seal the edges

12.

Roll the left and right sides in, then gently roll the dough and filling mix away from you

13.

Seal with ¼ non filled dough, press down to ensure there are no gaps – brush a bit more milk

14.

Bake in a 160-190 degree oven for 1 hour – check after 30 minutes

15.

Add to Antipasto plate once cooked and sliced