Prosciutto Tartellette

Ingredients for the tartellette dough:

• 300 grams of flour
• A pinch of fine salt
• 1 egg
• 50 grams of butter
• Cold water: about 50 grams

Ingredients for the prosciutto stuffing:

• 70 grams of Robiola cheese (soft cheese from Piedmont and Lombardy)
• 50 grams of prosciutto from Parma, sliced thinly
• Two drops of lemon juice

Prepare the dough in a bowl or on a flat surface: mix the butter cut into flakes with salt and flour until you have a mixture of large crumbs.
Make a volcano shape and set the egg and water in the center. Mix quickly, adding a bit of water or flour if needed.
Cover with plastic wrap and place in the refrigerator for 20 minutes.

Cover the cooking sheet with an ample amount of butter.
NOTE: If you are using a throw-away pan, there is no need to grease.

Roll the dough with a rolling-pin until it’s approximately the width of two quarters.

Poke holes in the dough with the prongs of a fork.

Create many ovals of the right size from the dough (as many as you can) and line the pan.

Fill each mold with beans or chickpeas lightly flavored with oil so that they remain concave.

Cook in a hot oven at 180°C for 10 minutes.

Once removed from the oven, remove the beans and save them for other cooking options (they are no longer usable for edible preparations).

Keep a slice of prosciutto and dice the remaining prosciutto with a knife.

Add to the Robiola cheese, mixing with a spoon acting as a spatula.

Add two drops of lemon juice and mix.

Fill the pies with the prosciutto stuffing, garnishing at the end with the piece of saved prosciutto.

Cut the prosciutto with a knife.

They can be conserved closed in a tin can, like cookies, or in the freezer.

From the magazine in March / April 2011