Recipe from " Coffee Journal "
€1.20 per person
For the biscuits:
- 250 gr of Arifa Organic Flour
- 80 g of soft butter
- two egg yolks
- a spoonful of extra virgin olive oil
- a teaspoon of fine salt
- two tablespoons of dried rosemary
- black pepper powder to taste
For the filling:
- Cream cheese or Greek yogurt or sour cream
- A few thin slices of raw ham (you will need approximately 100 grams)
- Fresh melon
- Chopped parsley
- Dried rosemary
METHOD:
- In a large bowl, mix the soft butter with the egg yolks, salt, pepper and rosemary. Then add the Arifa flour and, finally, a tablespoon of extra virgin olive oil. Knead vigorously until you obtain a smooth dough. Cover the bowl with a layer of film and let the shortcrust pastry rest in the fridge for about 30 minutes.
- Preheat the oven to 180°C and line a baking tray with baking paper. Roll out the salted shortcrust pastry to about 6 mm on a wooden board and form the biscuits. Place them on the tray and bake for about 15 minutes. Leave to cool for about 30 minutes.
- Cut the melon into slices, peel it and cut it into cubes. Also take the slices of raw ham and cut them in half lengthwise, they will be used for the prosciutto roses.
- Fill the biscuits: pour half a teaspoon of sour cream or spreadable cheese in the center of the biscuit, roll up the slice of ham using your index finger, place it vertically on the biscuit and add the pieces of melon. Finish everything off with parsley or rosemary.
