Filo Pastry Tartlets With Cheese-Flavoured Coarsely Ground Semolina And Parma Ham.
With Christmas around the corner, festive celebrations are happening all around. This recipe full of flavour and colour will make your life easier during the busiest time of the year.
Topped with sweet and silky slices of Parma Ham, these tartlets are the perfect starter.
How To Make Filo Pastry Tartlets with Cheese-Flavoured Coarsely Ground Semolina and Parma Ham:
- 150g filo pastry
- 250g milk
- 1 egg yolk
- 60g coarsely ground semolina
- 100g Ricotta cheese
- 40g grated Parmesan cheese
- 100g sliced Parma Ham
- 1 knob of butter
- Black pepper
- Start by cutting the filo pastry into squares of the mould size (ideally 6-7 cm), brush them with melted butter and arrange 2-3 squares at a time in the moulds.
- To prepare the filling, heat up the milk with some corns of black pepper and filter. Put on the heat again, bring back to a boil and add the semolina gradually. Cook whilst stirring until the mixture is nice and firm. Then, take the mixture away from the heat and add the butter.
- Lightly beat the egg yolk, then add it to the semolina mixing well. Finally, add the ricotta cheese and grated Parmesan to the mixture.
- Top the tartlets with the cheese cream and bake in the oven at 180°C for 15 to 20 minutes.
- Garnish the tartlets with slices of Parma Ham.
Filo Pastry Tartlets With Cheese-Flavoured Coarsely Ground Semolina And Parma Ham.Recipe and image courtesy of Consorzio del Prosciutto di Parm
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.
What do you think?
Fancy making some?
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