Impress your guests with this delicious recipe for Parmesan millefeuille with ham and dried figs, it is as easy as it is quick to make for remarkable results.
Ingredients for 4 persons :
- 100 g of parmesan
- 8 thin slices of raw ham
- 15 cl of muscatel
- 12 soft dried figs
- Freshly ground pepper
- Cut the figs into pieces, place them in a saucepan, pour in the muscatel. Bring to a boil for about 20 minutes until the wine evaporates and a compote is obtained. Season with pepper and let cool.
- Preheat the oven to 210 ° C (th.7).
- Grate the Parmesan.
- Place a sheet of baking paper on a baking sheet. Distribute 12 small piles of grated Parmesan, flatten them. Bake and cook for 3 to 4 minutes, watching the cooking (you should get small crispy and golden Parmesan pancakes). Take out of the oven and let cool down. Carefully peel the patties from the sheet of baking paper.
- On 4 different plates, place a Parmesan pancake, spread it generously with fig compote, cover with a delicately folded slice of ham and another pancake. Repeat the operation one more time until you obtain the millefeuille.
To serve !
- Parmesan pancakes are fragile and easy to break, it is better to make a few other additional pancakes.
- Parmesan is an Italian cheese made from cow's milk, cooked in a pressed paste. Very old, it was born in Tuscany in the 11th century and takes the form of a large cylinder 35 to 40 centimeters in diameter and 18 to 25 centimeters thick. It can weigh up to 40 kg! It has a lactic, fruity, salty and sometimes spicy flavor. It is present on traditional cheese platters and is also commonly served grated on many preparations (including pasta!).
Recipe: T. Debéthune, Photo: C. Herlédan