Parma ham, pecorino and rosemary crisps
This recipe is perfect if you want to serve something homemade with pre-dinner drinks, and you can ring the changes with the type of cheese you use.
|1 feuille de brick|
|90g pack sliced Parma ham|
|75g grated pecorino cheese|
|1 level tbsp fresh chopped rosemary|
|freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Pre-heat the oven to 180C/gas mark 4. You will also need a lightly greased baking tray. Begin by laying the sheet of pastry on a clean chopping-board, then cover it loosely with Parma ham, leaving about 1cm of the lacy edge all round. Then sprinkle the ham as evenly as possible with grated pecorino and rosemary, 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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