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Italians start a meal with a platter of tempting foods to tantalise the palate. This is my take on it – warm and cold bites that can be prepared in advance.Makes about 35 85g unsalted butter
PARMA HAM, SAGE AND PARMESAN PUFFS . This is a savoury version of choux pastry .. Heat your oven to 200deg C Place 85 gm of butter into a medium saucepan with 220ml of water . Heat slowly to melt the butter , then bring to a rolling boil . Then pour in 100gm of plain flour with a pinch of salt .
Dec 24, 2012 · Prosciutto-Parmesan Puffs Recipe I believe that of all the puffs, the savory gougère is the pinnacle of puffery perfection. The reason is the puff pastry used for profiteroles, cream puffs…
Colman Andrews is living the life most culinarians would be envious of. Travelling the globe, enjoying great regional food and wine, and getting to write about it in articles and books for us all to enjoy.
Try our Parmesan Cheese Puff Pastry Crackers and Parma Prosciutto Roses. This recipe is very easy to make but a traditional Italian meal. You will often see this dish served as an appetizer to a meal or a teaser for what is to come next.
Parma Ham & Parmesan Palmiers. Makes about 40 Canapés. Ingredients. 1 sheet of ready-rolled puff pastry. 6 slices of parma ham. 2 tbsp parmesan cheese (plus extra for topping) dijon mustard. 1 beaten egg. Preheat the oven to 200C. Unroll the puff pastry sheet and leave on the paper it was rolled in (this makes it easier to roll back up later).
Lay three slices of Parma ham on each half horizontally, starting at the top of the short edge. This should cover the pastry entirely. Taking one half of pastry at a time, fold the longest edges in on each side by about two and a half centimetres.
Meanwhile, finely grate the parmesan and tip it into a medium bowl. Stir in the flour, chilli powder (if using) and a pinch of salt. As soon as the buttery milk boils, remove the pan from the heat
Grilled asparagus wrapped in crispy prosciutto with sage and Parmesan. SERVES. 4-6 as a side dish. INGREDIENTS. 460g asparagus (about 24 spears) Olive oil Salt 200g Parma ham (about half a slice for each spear) Handful of fresh sage leaves Parmesan cheese, to serve Cracked black pepper. METHOD. Line two baking trays with greaseproof paper.
parmesan cheese, sun-dried tomato pesto, parma ham, tomato and basil pasta sauce and 4 more Ham and Sage Burgers with Sautéed Gnocchi and Tomatoes RecipesPlus 1