Monday, December 31, 2007
Perfect with Champagne
Happy New Year!
May you all have lovely celebrations tonight with the ones you love, and may you all have a very, very, very happy 2008!
Me, I'm cooking for four tonight, just us and our dear friends Tesse & Danne who are basically family. We're having this little number as a small appetizer, perfect with the first bottle of champagne. (Moët & Chandon is what we'll have.) I got the recipe from my mother in law who made this for us the last time we were visiting, and it's absolutely great! I add a bit of finely chopped red onion for some extra bite.
You do need soft, thin breads to make this. Swedish thin bread is often made with rye and slightly sweet - and you might not be able to find exactly that, but the idea is to have something fairly neutral to roll this up in, and I'm sure you can think of a creative substitute.
Hot Rolls with Ham & Parmesan
3 soft thin breads
100 g ham - you can use air-cured ham like Serrano or Parma, or regular smoked ham, depending on your preferences
150-200 g parmesan, grated
100 ml (or so) thick yogurt
1-2 tsp sambal oelek (or any other chilli paste)
1/2 small red onion
Cut the ham in really small dice, and mix with parmesan, onions, sambal oelek and enough yogurt to bind it all together. Spread this on the breads, and roll them up tightly. Wrap in plastic and place in the fridge for a while to give the mixture time to set. Cut into bite-sized pieces, and place them on an oven-proof tray. Bake at 200°C for 5-6 minutes.
Recipe in Swedish:
Varma tunnbrödsnittar med skinka och parmesan