Thursday 18 April 2019
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The Skills by Monica Galetti

Prosciutto and cheese bites

• 600ml whole milk
• 2 cloves
• 1/2 onion
• 1 fresh or dried bay leaf
• 80g unsalted butter, plus extra for the pan
• 80g plain flour
• 1 tbsp English mustard powder
• 200g Comté cheese or good aged Cheddar, grated, plus extra for the pan
• Rough Puff Pastry
• 12 slices of prosciutto or Bayonne ham

Put the milk, cloves, onion and bay leaf into a saucepan and slowly bring to the boil. Remove from the heat and set aside to infuse. Melt the butter in a saucepan, then whisk in the flour and mustard powder. Cook on a low heat for a few minutes, then strain the milk and gradually add it to the roux. Cook for 5–6 minutes, whisking all the time, until the flour has been cooked out. Add the cheese, mix well and leave to cool. Preheat the oven to 190ÆC/375ÆF/Gas 5. Roll out the pastry into a large rectangle, 30 x 40cm. Spread the cooled cheese mixture over the entire surface of the pastry. Lay the ham on top, covering the whole area. Tightly roll the pastry up from the long side into a log and cut into slices about 4cm thick. Brush a large ovenproof frying pan or oven dish with butter and sprinkle with some more grated cheese. Fit the buns into the pan, leaving about 1cm space between each. Sprinkle more cheese over the top and bake in the oven for 25 minutes, until golden brown. (makes 30-40)


Savoury tomato and olive palmiers

• 8 sun-dried tomatoes, drained and finely chopped
• 100g tomato purée
• 1/2 quantity Rough Puff Pastry
• 200g pitted green olives, finely chopped

Mix the sun-dried tomatoes and tomato purée together and set aside. Roll the pastry out to a large square 3mm thick and cut into 4 rectangular strips. Spread the tomato mixture onto the pastry rectangles to cover entirely, and sprinkle on the chopped green olives. Roll the short side of each strip in towards the centre, keeping it tight as you roll. Roll the other short side in towards the centre in the same way, so they meet. Press the two sides together, then wrap in cling film and put in the freezer to set. Preheat the oven to 180ÆC/350ÆF/Gas 4. Remove the frozen pastry and leave to thaw for 10 minutes, then cut into 1-cm thick slices. Put on an unlined baking tray and cook for 15 minutes, flipping them over halfway through the cooking. Remove from the baking tray immediately and serve. (makes about 20)


Lamb ragoût with fresh pasta

• 3 tbsp olive oil
• 2 onions, cut into small dice
• 2 celery stalks, cut into small dice
• 1 carrot, cut into small dice
• 3 garlic cloves, chopped
• 2 fresh or dried bay leaves
• 1 thyme sprig
• 1kg lamb shoulder, cut into small dice
• 1 tbsp tomato purée
• 125ml white wine
• 500ml lamb stock
• Pasta dough, cut into pappardelle
• Sea salt and freshly ground black pepper
• Chopped flat-leaf parsley, to serve
• Grated Parmesan, to serve

Heat the olive oil in a large casserole dish, add the onions, celery and carrot and sweat until translucent. Add the garlic, bay leaves and thyme. Add the lamb meat, season well with salt and pepper, sweat, then add the tomato purée. Cook for a few minutes, then deglaze with the wine. Add the lamb stock and simmer for 3 hours, covered, until reduced, adding, more stock or water if it gets too dry as it cooks. Cook the pasta in boiling, salted water until al dente. Drain and add to the ragoût with parsley and Parmesan. (serves 4-6)

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