NOT BUYING INTO VALENTINE’S HYPE BUT …
The Parma ham people have sent over an idea which allows consumers to do a bit of Valentining without having to buy into the hype. The say “Show your love with these cute heart-shaped pastry cases filled with Parma Ham, caramelised red onions, chunks of feta cheese and fresh rosemary, and served with balsamic figs and Parma Ham.”
The Parma Ham people say the product is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.
Prosciutto di Parma, is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural “drying” of the hams.
We are told the unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.
Parma Ham Valentine’s tart
Serves 2
150g (8 oz) ready rolled puff pastry
1 egg, beaten
2 medium red onions
½ tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons dark brown sugar
4 slices Parma Ham
fresh rosemary
50g (2 oz) Feta cheese
1 fig
salt and pepper
Start by making the puff-pastry cases. Unroll the puff pastry and cut out 2 x12cm squares. Using a sharp knife, cut heart shapes from the two pastry squares and score ½ cm from the edge of the hearts, around their perimeter. Prick the inner heart with a fork and brush the pastry with beaten egg, season with cracked black pepper. Place on a baking sheet and cook in a preheated oven at 200°C/400°F/Gas Mark 6 for 10 minutes, until beginning to brown.
Take the pastries out of the oven and use your knife to trace the line that was scored before cooking. Very carefully, peel off the top of the inner heart to leave a heart-shaped pastry case.
To make the filling, finely slice the red onions and fry in olive oil until golden. Add 2 ½ tablespoons of balsamic vinegar and 1 tablespoon of brown sugar, stirring until the onions have caramelised, and season to taste with salt and cracked black pepper.
Tear up a slice of Parma Ham into the base of each tart. Share the caramelised onions between the tart cases, sprinkle with fresh rosemary and chunks of feta cheese and return to the oven to cook for a further 10 minutes or until the cheese begins to brown.
Whilst the tarts are cooking, quarter the fig and place on a baking tray. Drizzle with the remaining balsamic vinegar and brown sugar and season with cracked black pepper. Place in the oven for 5-6 minutes until they are soft and caramelised.
Serve the tarts fresh out of the oven with a slice of Parma Ham, roasted balsamic figs, and sprigs of fresh rosemary.
Cook’s tip: These little tarts are perfect with a green leafy salad and balsamic vinaigrette
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