After just one glance at Pierogarnia suggestions for this month - and already knew that this time will surely join in the fun. I mean how can you not resist ideal combination of flavors, which form the tomatoes, mozzarella and basil? For this delightful, delicious Parma ham, which is without a doubt my favorite meats. I puff pastry, which you never miss in my refrigerator.
dumplings came out delicious, though the edges of the dough, buttered egg, it would not stick together. I tried without lubrication - and voila , the banks were closed like a clamshell, and the stuffing was safe in the cocoon ciastowym. Before baking, pastry beaten egg posmarowalam to give it a beautiful, golden brown.
dumplings are big, solid, what really helps the people to work with them without any manual skills, such as myself. Baked pies can pack a lunch or picnic.
Ravioli with Parma ham, mozzarella and tomatoes
(Jamie Oliver recipe)
Ingredients:
(at least 8 large dumplings)
- 560 g puff pastry
- 8 slices of Parma ham
- 8 balls (about 125 g) mozzarella cheese
- 8 cherry tomatoes
-
fresh basil - salt and pepper
- 1 beaten egg spreads
Roll out the dough into 8 round bread with a diameter of 18 cm. In the middle of each circle lie down a slice of ham, and on it a piece of mozzarella the size of your thumb (or one of its bullet.) Put on top of crushed pomidorka, lie down on it a few fresh basil leaves, season with salt and freshly ground pepper. Stuffing wrap the whole ham, so as not shivered, then spread with fried egg (I did not do, because I did not want buttered dough stick together) and fold in the middle - almost like a Cornish pasty. Stick together the edges of dough to filling is not dropped out, and bake at 220 degrees, until dumplings golden and crisp (For me about 15 minutes).
Urtica , thanks for your help in recovering this Post!
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