sabato 28 maggio 2011

salted croissant with ham and parmesan cheese

This little appetizer, finger food is delicious and fast, taken from "La cucina Italiana", made ​​at the table are literally selling like hot cakes even (and especially the children!).

For wine to match scroll down.

Here is the recipe


  • puff pastry (2 packages)
  • ham (2 ounces)
  • grated parmesan cheese (3 ounces)
  • ground pepper
Preheat oven to 200°

Sprinkle the pastry rolled out 3 mm thick with grated Parmesan and ground pepper, cover it completely with slices of ham and chopped ham and pasta together with a toothed cutter, extracting triangles rectangular 8 cm from the side. Roll them up for themselves starting from the longer side, then fold the sides to form a croissant. Strokes the lunettes of the egg, sprinkle cheese and bake at 200 degrees for 20 '.

Good even for a pic-nic...

By Gian Luca Zacchia:

internet image

internet image
This type of starter for sure there going to be a dinner of meat, with complex recipes. The three elements that compose it are linked by important structures that produce the taste, very similar levels of oiliness and juiciness. The yeast and butter in the croissant, the fat of the ham (which must be of a thick layer, if we treat an ingredient of quality and without polyphosphate), the consistency of the fat parmesan cheese that comes to 28% of its weight. Although in different forms, milk and salt are the transversal components of this tasty appetizer, which give great harmony. Move a wine is subject to whether the croissants are part of an offer of "snacks" for a brunch, or rather mark the beginning of a real meal. In the first case we look for a red wine with a fair amount of tannins. These are substances, or wine, is conferred upon it by the wooden barrels, according to executives of the precious grease and astringent on the tongue. The recipe is accompanied by a serving dish and contains no sauces, so the wine is medium bodied and moderately alcoholic. The distinctive flavor as the ingredients, leads me to prefer a wine island, where the grapes are exposed to salt. In the island of Ischia Casa d'Ambra produces Per'e Palummo by Piedirosso for 85% and another native vine called Guarnaccia. Simply winy smell, taste reveals noble tannins (although it is not aged in barrels) and the warmth of its 12 percent alcohol. Ten Euro's are required for this product. Assuming that the croissants followed by a dinner, I can not "open" with a red wine. I have to meet a growing sequence of different combinations. The effect "reset" the language is no longer at the hands of tannins, rather than the effervescence of a good sparkling wine. An excellent classic method is represented in the area of ​​Franciacorta from Ca 'del Bosco Cuvee Prestige Brut. 23 Euro with the fragrance to the nose and flavor to the taste of the croissants meet specific yeasts. And the fresh acidity of grapes chardonnay dampen the warm feeling of a long maturing cheese, hamper induced succulence during chewing, and emphasizing instead the flavor and precious minerals.

With this recipe I participate to the contest

Nessun commento:

Posta un commento

Anyone going from here, who wants to leave a small trace of himself, will enrich my blog, and widen my smile!
Thanks for visiting .... come back soon ...