Roselline con burro al tartufo bianco e prosciutto cotto(roses with truffle butter and cooked ham)
The roses made in this way are very delicate and suitable for a delicate palate. They are a little challenging to make but I guarantee you that the final result is spectacularly tasty!
Ingredients for the pastry:
-480g(16,93 oz) of flour
-5 eggs
Ingredients for the filling:
-350g(12,34 oz) of cooking cream (latese-free)
-400g(14,10 oz) of sliced cooked ham
-20g(0.70 oz) of butter with white truffle
-150g(5,29 oz) of parmesan
Start making the pastry by mixing the flour with the eggs. Once you have the pastry, cut into strips and boil them in water with a pinch of salt, cook them one at a time and be careful to cook them only a little if the pastry does not break. Once lightly cooked, spread over the cooking cream, flakes of butter with white truffle.
Add the slices of cooked ham, more truffled butter and parmesan. Roll up each strip and then cut them. Butter
a baking tray and place the washers, then open them with your fingers to make roses. Cover the roses with truffle butter and parmesan. Bake at 200°C(392°F) for 30 minutes covered with aluminum foil, then remove the foil and leave to bake for another 10 minutes so that they form a crust on top. Serve while still hot.
Buon Appetito!!