Cézanne ham medallions
Instructions
Roll out the dough with the rolling pin to obtain a sheet of about 2-3 mm thick.
Stenciling cutters made of discs of about 10 cm in diameter.
Arrange on baking dry plate, punzecchiateli with a fork and cook in the oven is already hot (200 degrees), until they are lightly golden.
Remove the plate from the oven and let cool before you remove disks from the plaque.
With the same cookie-cutter cutters made from ham 8 equal disks and finely chop the scraps of ham.
Fry the onion in a pan with half the butter and, when Golden, add the chopped ham and parsley; continue cooking for a few minutes at moderate heat, then add half of the sauce and a pinch of pepper.
check the salt, mix thoroughly and leave to thicken a little.
With this sauce coated puff pastry disks cold now so as to form a layer rather high, on which you will be laying the ham drives.
You blast in a saucepan with a little butter, for 45 minutes, chopped spinach.
Let them cool and formed balls of approximately 3 cm in diameter that have at the center of each medallion of ham.
Add the remaining bechamel egg yolk, parmesan, remaining butter and work well with a wooden spoon, then spread the mixture on the medallions.
Arrange the medallions so prepared in a lightly buttered baking dish and bake in a hot oven (200 degrees) until they are slightly Golden.
Ingredients and dosing for 4 persons
- 4 slices of ham (better if in prague) (thick slices 1 cm, 50 g each)
- 1 pack of frozen puff pastry
- 1 pretty finely chopped onion
- 1 tablespoon of chopped parsley
- 50 g of butter
- 25 cl of bechamel
- 1 egg yolk
- 400 g of boiled chopped spinach
- 20 g of grated parmesan cheese
- Salt
- 1 pinch of freshly ground black pepper
- For the dish:
- Little of butter