Parmigiano reggiano cream and raw ham pie

Ingredients :
- 500 gr water
- 160 gr butter
- 260 gr flour
- 6 eggs
- a pinch of salt
- a pinch of sugar
- “Calzetti” Parmigiano reggiano spreadable cream
- some slices of raw Parma ham

 

 

 

 

Preparation:
For the pie paste melt water and sugar in a pan; when they boil make fire off, add the sieved flour with sugar and salt ,put on fire again mixing continuously and vigorously with a wooden spoon up you get a well homogenous ball. Let it cool down a bit. Add the eggs one by one mixing carefully. Put the compound in a pastry bag and make some small balls on a pan covered by an alu foil ,put into oven at 200°C for about 30 minutes and then at 150°C for other 5-10 minutes; let them cool down with the oven door open. Cut the balls into halves and insert the cream of parmigiano reggiano and a slice of raw Parma ham and then serve on a tray: here it is ...a great top quality appetizer to be enjoyed all together. We suggest serving with some COD Malvasia wine from Parma hills.

 
 
 

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