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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.

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 Parma Ham, Pecorino and Rosemary Crisps

  Serves 4-6

Ingredients
 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
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Equipment
Equipment:  A large baking tray, lightly greased

This recipe is from Delia's Happy Christmas

Method

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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