Parma Ham, Pecorino and Rosemary Crisps
This recipe would be perfect for serving something home-made with pre-dinner drinks, and you can ring the changes with the type of cheese you use.
Unfortunately since this recipe was written it has become increasingly difficult to find Feuilles de Brick pastry. We have sourced three suppliers, but all have a minimum order for delivery, however, if you need a large number for a party it may be worth while. Feuilles de Brick pastry is also used in Delia's recipe for Christmas Cracker Puddings with Mascarpone Rum Cream.
French Click - online only. Chantenroy in store and online, and B Kosher 0208 458 0979 in store, by email or telephone
|1 sheet feuille de brick (see intro)|
|1 x 90g pack sliced Parma Ham|
|75g grated Pecorino|
|1 tablespoon fresh, chopped rosemary|
|freshly milled black pepper|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: A large baking tray, lightly greased|
This recipe is from Delia's Happy Christmas
Begin by laying the sheet of pastry on a clean chopping board, the cover is loosely with Parma ham, leaving about 1cm of the lacy edge all round.
Sprinkle the pecorino and rosemary as evenly as possible over the ham, and finish off with some freshly milled black pepper.
Now take a very sharp knife and cut into 12 evenly sized wedges and arrange these on the baking tray.
Bake on the centre shelf for 12-15 minutes or until they are crisp and golden. Transfer them to a wire rack to cool and become very crisp.
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