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How To make Prosciutto Di Parma with Warm Fig Tartlets
: Pastry: 3 c flour
12 TB sweet unsalted butter,
: melted and liquid 1/4 c sugar
2 extra lg eggs
12 ripe figs
8 oz Prosciutto di Parma, :
: sliced paper thin 1 ts fennel salad
2 oz extra virgin olive oil
Preheat oven to 400 F. Butter a baking dish and set aside. On a pasta board, make a mound out of flour and make well in center, just like making fresh pasta. Place sugar, eggs and melted butter into well, using a fork, mix ingredients just like making fresh pasta. Bring dough together and knead one minute until a medium ball is formed. Divide in 4 pieces and roll each into balls. Refrigerate 15 minutes to allow to rest. Meanwhile, cut figs into halves. Remove pastry from refrigerator and roll each piece into a 4 to 5-inch circle, about 1/4-inch thick. Arrange cut fruit cut side up onto each round and bake at 400 F for about 20 to 22 minutes. Remove tarts from oven, lay 2 thin slices of Prosciutto over each, sprinkle with fennel seeds and extra virgin olive oil and serve. Recipe By : MOLTO MARIO SHOW #MB5677 Date: Thu, 31 Oct 1996 15:12:58 -0500 -----
How To make Prosciutto Di Parma with Warm Fig Tartlets's Videos
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Ham cheese and yogurt tart | Simple recipe the French eat at home
Join my online French cooking classes ????????: Discover simple recipes the French make at home with this video series. Today we are making a Ham, cheese and yogurt tart.
A base of puff pastry is coated with mustard then filled with a savory mix made using 2 types of ham, cheese, yogurt and a touch of cream.
Quick and easy to make at home this tart is perfect when you don't have a whole lot of time on your hands but still crave something tasty. And a little secret, using yogurt makes the tart that little bit lighter.
UTENSILS NEEDED:
Quiche / Tart pan
A good whisk:
A good mixing bowl:
INGREDIENTS:
1 roll of pre-made puff pastry
1 teaspoon of butter (to coat the tart tin)
1 tablespoon of flour (to coat the tart tin)
4 whole eggs
A good pinch or pepper or nut meg
100 grams of European style yogurt
2 tablespoons of heavy whipping cream
100 grams of raw ham
100 grams of cooked ham
100 grams of cheese of your choice (for example try Gorgonzola cheese instead of grated Gruyere cheese)
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Pastry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
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Tartine Recipe with Prosciutto, Fig & Goat Cheese
In French cuisine, a tartine is an open-faced sandwich topped with a variety of ingredients, from simple butter and fruit preserves to charcuterie, cheese, and herbs. Our gluten free version features a chewy, cracker-like crust and a variety of fresh, flavorful toppings. In this version we use prosciutto, fig, and goat cheese, but we encourage you to get creative with your toppings, from smoked salmon to chocolate spread.
To make your tartine from scratch, we first need to prepare its crust. In a stand mixer, combine the dry ingredients, then add cold butter and mix with 4 tablespoons of ice-cold water. Carefully place the dough onto a floured surface and pat it into a square, wrap in plastic wrap then let sit in the fridge for 15 minutes. After baking the crust to golden brown, decorate your tartine with fresh goat cheese, figs, prosciutto, and remaining toppings, along with a sprinkle of salt and pepper. Serve immediately and enjoy!
Recipe:
Ingredients Used:
Gluten Free 1-to-1 Baking Flour:
Warm Goat Cheese, Fig & Parma Ham Salad
This warm goats cheese, fig & parma ham salad is super easy and very tasty. It may be simple to make but the flavours are far from simple.
For full recipe Follow link below.
Remember to subscribe to my channel or follow my blog to keep up to date with all the recipes.
Fig, Goats cheese and parma ham starter
Watch how Maryke Josling, owner and Chef of The Little Pink Chef in Durbanville, Cape Town share some cooking tips.
More info, e-mail: info@tlpchef.co.za or phone: 0219753702
Holiday Party - Prosciutto and Goat Cheese Tartlets
Puff pastry tartlets with fig, prosciutto, goat cheese and arugula? YES PLEASE. This appetizer is so easy you can assemble it in minutes and your guests will be none the wiser.