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Prosciutto Sourdough with 4 Dips – Episode 2

Recipe by: Larcé Raymann Crowned the champion of The Taste Master SA Episode 2, Larcé Raymann’s Bread Challenge is a celebration of South African flair wrapped in pillowy sourdough. Each slice reveals ribbons o...

Up to 6 people

12–15 minutes

INGREDIENTS

SOURDOUGH BREAD WITH PROSCIUTTO & RICOTTA FILLING
1 cup prosciutto ham, chopped
1 cup ricotta
1 tsp Italian seasoning
1 tsp fresh rosemary, chopped
Prepared sourdough bread dough
Clover flour, for dusting

PARMESAN YOGURT DIP
1 cup Clover plain yogurt
¼ cup grated Parmesan cheese
¼ cup Clover sour cream
3 Tbsp fresh parsley, minced
1 green onion, finely sliced
1 tsp onion powder
¼ tsp salt
¼ tsp white pepper

OLIVE OIL DIP
1 cup Clover Olive Pride Extra Virgin Olive Oil
100 ml thick balsamic vinegar
1 cup chopped olives
½ cup sun-dried tomatoes, chopped
¼ cup fresh parsley, chopped
½ cup grated Parmesan cheese
¼ cup chopped garlic
1 Tbsp smoked paprika
Salt and pepper to taste

BILTONG BUTTER
½ block (about 125g) softened Clover Mooi River Butter
300g beef biltong dust (plus 30g extra for coating)

AVOCADO DIP
1 ripe avocado, peeled and pitted
2 cloves garlic, minced
¼ tsp salt
¼ tsp ground black pepper
¼ cup Clover sour cream
½ tsp chili flakes

Method

SOURDOUGH BREAD WITH PROSCIUTTO & RICOTTA FILLING

  1. Preheat your oven to 190°C.
  2. Lightly moisten your hands and stretch out the sourdough dough on a clean surface.
  3. Evenly spread a portion of the prosciutto, ricotta, Italian seasoning, and rosemary over the dough.
  4. Fold the dough once, add the remaining filling, and lightly roll into a loaf shape.
  5. Place the rolled dough onto a parchment-lined baking tray. Dust lightly with Clover flour and cover with a dishcloth.
  6. Let the dough rest for 30 minutes.
  7. After resting, proof the dough in a proofing basket or directly on the tray using the Samsung Smart Oven for 20 minutes.
  8. Bake in the oven for 12–15 minutes until golden brown and crusty.

 

PARMESAN YOGURT DIP

  1. In a mixing bowl, combine all ingredients and stir until smooth.
  2. Chill until ready to serve.

 

OLIVE OIL DIP

  1. Combine all ingredients in a bowl and mix well.
  2. Let the flavours infuse for at least 15 minutes before serving.

 

BILTONG BUTTER

  1. In a bowl, whip the softened butter until smooth and creamy.
  2. Add 300g of biltong dust and mix until well combined.
  3. Transfer the mixture to a sheet of cling wrap and roll into a log. Chill for 5 minutes.
  4. Unwrap and roll the butter log in the extra 30g of biltong dust to coat.
  5. Rewrap and refrigerate until ready to use.

 

AVOCADO DIP

  1. Mash the avocado in a bowl.
  2. Add garlic, salt, and pepper. Mix well.
  3. Stir in the sour cream and chili flakes until fully combined.
  4. Serve immediately or chill until needed.

 

Serving Suggestion:
Tear open the golden loaf and enjoy with a generous spread of your favourite dip. Whether you’re dipping, spreading, or savouring each bite on its own, this recipe is a masterclass in bold, comforting flavours—and proof of why it took top honours on The Taste Master SA.

CLOVER PRODUCTS USED IN THIS RECIPE