Basil, Ricotta And Walnut Parma Ham Cocktail Quiches
These fresh
cocktail quiches are the perfect light bite to start the spring season.
Simply
combine Ricotta Cheese with egg, nutmeg, Parmigiano Reggiano, walnuts, basil
leaves, single cream, pesto and season. Separate the mixture between the pastry
cases and bake until golden brown.
Once cool,
top the quiches with crushed walnuts, grated Parmigiano Reggiano and a slice of
Parma Ham.
Parma Ham is
a Protected Designation of Origin (PDO) product and is 100% natural. The drying
process that Parma Ham goes through creates a ham that is very low in fat
content, with many mineral salts, vitamins, antioxidants and easily digestible
proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di
Parma is produced in the hills surrounding the Italian town of Parma.
The unique
taste of Parma Ham is dependent on the traditional production process passed
down from Roman times, carefully controlled by the Consorzio del Prosciutto di
Parma. Only hams that have passed
stringent curing regulations approved by the EU can be awarded the stamp of the
Ducal crown – a five pointed coronet logo with PARMA in the centre which is
branded onto the ham’s skin. The Ducal
Crown is now a certification trademark.
If you would
like to receive more recipes for Parma Ham, please email:
parmaham@dialogueagency.com.
For more
information, please visit www.prosciuttodiparma.com.
Basil,
Ricotta and Walnut Parma Ham Cocktail Quiches
Makes 10
canapés
30 x 10cm2
filo sheets
50g butter,
melted
5 slices
Parma Ham
crushed walnuts,
to serve
grated
Parmesan, to serve
Filling:
100g ricotta
cheese
1 egg, beaten
pinch grated
nutmeg
30g grated
Parmesan cheese
30g chopped
walnuts
2 tbsp
chopped basil leaves
100ml single
cream
3 tbsp green
pesto
Pinch black
pepper
Preheat the
oven to 175oC
Grease the
moulds of a cupcake tray with melted butter
Brush squares
of filo pastry with melted butter and carefully push into each mould
Repeat with a
further two squares of filo pastry until you have 10 pastry cases, each three layers thick
Combine all
the ingredients for the filling and carefully divide between the pastry cases
Bake in the
oven for 13-16 minutes until the tops are firm to the touch and golden brown
Allow to cool
then top each with crushed walnuts, grated Parmesan and half a slice of Parma
ham
Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Jocelyn Barker, Dialogue Agency
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