serves
4
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 150 g 18 month Parmigiano Reggiano, grated finely
- 250 g ricotta
- 80 g prosciutto di Parma, thinly chopped
- 20 ml extra virgin olive oil
- Salt and cracked black pepper
- 50 g toasted almonds, skin on, roughly chopped
- Fresh herbs to garnish, optional
Instructions
- To make the Parmigiano Reggiano crisps for the sandwich, preheat the oven to 180°C. Place a silicone non-stick baking mat an oven tray. Then divide the grated Parmigiano into eight 6 cm round disks on the tray. (You can use a scone cutter ring to achieve each disc shape; remove before baking). Cook for 8-10 minutes until golden in colour. Remove from oven and allow to cool.
- In a mixer add ricotta and beat with oil until smooth, then add a little pinch of salt and cracked black pepper and mix in. (If you don’t have a mixed, you can do this by hand.) Move this mixture into a piping bag.
- Pipe the mix onto half of the Parmigiano crisps/crackers, add the prosciutto di Parma, then pipe another layer of ricotta mixture. Place the other Parmigiano crisps on top (like a sandwich), then gently roll the edges onto chopped almonds, to coat.
- Serve with a few fresh herbs to garnish and a cold beer.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
