MobiRecipe

How To make Prosciutto Di Parma with Warm Fig Tartlets

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: 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

Pizza Recipe — Fig, Prosciutto Ham & Feta Cheese pizza – make a fruity pizza using fresh figs!

This fresh fig, Prosciutto ham and Feta cheese pizza recipe makes for an easy, quickly made, delicious and homemade fruity pizza using seasonal figs for Autumn / Fall entertaining, an after school snack, or a weekend brunch! ???? Print your recipe card at Bird's Party

#shorts #pizza #figs

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Puff Pastry Pinwheels (4 ways!)

Puff Pastry Pinwheels couldn't be easier to make! Here I'll show you 4 delicious flavours: Pesto, Pizza, Marmite and Prosciutto. Makes 24 pinwheels (6 of each flavour). Serving size is based on having 4 each (1 of each flavour). Chris x

FULL RECIPE POST:

Puff Pastry Pinwheels (4 ways!) | Makes 24

????INGREDIENTS????

2 sheets of Pre-Rolled Puff Pastry (see notes)
1 Egg, beaten for egg wash
Oil Spray
pinch of Flour (if not pre-rolled in parchment paper)

Pesto:

2 heaped tbsp Basil Pesto, or as needed
3/4 cup / 75g Mozzarella, shredded
1/4 cup / 20g Parmesan, finely grated

Pizza:

2 heaped tbsp Pizza Sauce, or as needed
1 cup / 100g Strong Cheddar, grated
12 thin slices of Pepperoni
2 tbsp Peppers, finely diced
few pinches of Parmesan
few pinches of Oregano

Prosciutto:

4 slices of Prosciutto (parma ham)
1 cup / 100g Mild Cheddar, grated
few pinches of Oregano

Marmite:

2 tsp Marmite, or as needed (careful a little goes a long way!)
1 cup / 100g Mild Cheddar, grated

????METHOD????

Roll out your pastry. If it's got parchment paper pre-rolled, leave it on that. If it's doesn't or you're rolling out your own, add a pinch of flour to a surface. Slice each rectangle in half.

Add your toppings in this order, making sure you leave 1 gap at one of the ends to seal shut:

Pesto: 2 heaped tbsp pesto, 3/4 cup/75g mozzarella, 1/4 cup/20g parmesan.
Pizza: 2 heaped tbsp pizza sauce, 1cup/100g strong cheddar, 12 pepperoni slices, 2 tbsp peppers, few pinches of parmesan, few pinches of oregano.
Prosciutto: 1 cup/100g mild cheddar, 4 slices prosciutto, few pinches of oregano.
Marmite: 2 tsp marmite, 1 cup/100g mild cheddar.

Carefully and quite tightly roll each rectangle up until the 1 gap. Brush with egg wash, then finish the roll. Pop in the freezer for 15mins to firm up. Take out and slice each log into 6 (approx 3/4 slices).

Space out on an oiled sprayed tray or greased parchment paper (they will expand when they cook, you might need two trays) and brush with egg wash. Pop in the oven at 390f/200c for 15mins or until golden and crispy. Keep an eye on them, they go from perfect to burnt unfortunately quickly.

Leave to cool for a few mins, then remove with a spatula and place on a wire rack until ready to serve.

As always, for full nutrition, guidance and recipe notes head to the full blog post:

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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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Prosciutto Parma Warm Fig - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Prosciutto Parma Warm Fig Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
12 : Ripe Figs
2 : Extra Large Eggs
2 oz : Extra Virgin Olive Oil
12 tb : Sweet Unsalted Butter,;
8 oz : Prosciutto Di Parma,; Sliced
3 c : Flour
1/4 c : Sugar
1 ts : Fennel Salad

5 ingredients figs and goat's cheese tart - easy to cook, tasty and perfect for autumn

This time I made and slightly burned a fig and goat's cheese tart! It was still an absolute hit with my solo crowd after I had cut the burnt edges so I highly recommend you try this recipe out! You will not regret, I promise.

You will need:
150ml double cream
1 egg
Salt to season
2 fresh figs
Black pepper to taste
100g goat's cheese
Short crust pastry

Instructions:
Unwrap the pastry that was kept at room temperature and cut it to fit the baking dish used. Put the pastry into a lined baking dish and push the pastry into the bottom to form the base. Cut off the edges that stick out and place a sheet of baking paper on top. Weigh it down with rice or beans and bake in a pre-heated oven at 200°C/392°F for 10-15 mins. Take it out, remove the weights and set aside to cool.

Prepare the filling by cutting figs into wedges. Slice the cheese and cut the slices into quarters. Put these two ingredients aside for later use.

Crack an egg into a bowl and beat well. Add the beaten egg to 150ml double cream, season with 3 pinches of salt and a generous amount of black pepper and combine well but do not overmix.

Arrange the figs on top of the tart base, add cheese pieces and top with the egg and double cream mix. Add more cheese on top if you like and then bake the dish in the pre-heated oven at 200°C/392°F for 20-25 mins. Serve and enjoy.

This tart tastes best warm but can also be eaten cold as a snack. Hopefully you will not burn the edges!

Baked Figs wrapped in Prosciutto and Gorgonzola | FIGS RECIPE | Italian Food Recipes

Baked Figs wrapped in salty prosciutto and stuffed with cheese then topped with honey are the perfect fusion of salty and sweet on your palette. Impress your guests with this ten minute show-stopper.

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