Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, parma ham and parmesan brioche. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Parma ham and Parmesan brioche is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Parma ham and Parmesan brioche is something which I’ve loved my whole life. They are fine and they look wonderful.
Parma Ham, Mozzarella and Basil Brioche Couronne. Lay the Parma Ham evenly over the dough, followed by the mozzarella (torn into pieces) and basil. Roll the dough into a sausage, starting at a long side.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook parma ham and parmesan brioche using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Parma ham and Parmesan brioche:
- Prepare Roll of puff pastry
- Prepare Packet parma ham
- Prepare Poppy seeds
- Make ready Egg to glaze
Repeat the layers, then crack an egg on top, sprinkle with some Parmesan cheese and season again. The Parma ham intensifies the overall flavour and it creates a new texture. However, I could even imagine these Parmesan croquettes without the addition of meat. Add spring onions or chives in addition or instead to be vegetarian friendly.
Instructions to make Parma ham and Parmesan brioche:
- Cut pastry into triangles. Add parma ham and a sprinkle of Parmesan
- Roll up from the wide end and shape into a half moon. Glaze with beaten egg. Sprinkle with poppy seeds
- Bake at 200 for 20 mins 😀
The current rating is on their page on the FSA Website. Allergies, intolerances and dietary requirements: Before ordering, please contact the restaurant directly and ask to speak to a member of staff who can assist if you require information about ingredients and help cater for your needs. Sweet and juicy melon with smoky slices of Parma Ham. Seared beef fillet with mixed herbs, truffle, rocket, lemon dressing & parmesan. Chicken liver pate with red onion marmalade and toasted brioche Method.
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