finger food

Tartlets with parma ham and robiola cheese


For the italian version click here!!!!

Hi everyone!!!!! what a beautiful day today!!!!! Sunny...a nice temperature...and in Italy we celebrate Mothers day.
With todays recipe I'm participating to a nice game on facebook, organized by an italian company "Atmosfera Italiana" leader in Italy on finger food accessories.
This recipe is very easy and delicious, I got the idea from my favorite italian cooking program "la prova del cuoco", the italian version of "ready, steady, cook".

For the pastry:
150 gr. of plain flour
25 gr. of butter
25 gr. of cold water
1 small egg( I didn't use the whole egg)
a pinch of salt
For the filling:
40 gr of robiola cheese ( soft cheese like philadelphia)
4 or 5 thin slices of parma ham

To make the pastry place the flour and the salt in a mixing bowl.
Break in the butter in small pieces and rub into the flour until the mixture resembles fine breadcrumbs.Make a well incorporate the egg and water until the
pastry is almost bound together.
Finish by kneading together with your fingertips. Do not overwork the pastry.
Let it rest in the fridge for at least 20 minutes.Roll out the pastry and cut into rounds large enough to line the tartlet cases.Pierce the pastry with a fork and bake for about 10 mins at 180C.
Chop finely the parma ham and mix it with the soft cheese, fill the pastry cases and buon appetito!!!!!

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