01 Mar Parmesan Sable with Crispy Prosciutto
400 g butter, diced, room temp
400 g Grana Padano, grated
380 g plain flour6 slices prosciutto, sliced thin
- Preheat oven to 180c
- To make the parmesan sables, blend everything EXCEPT the prosciutto in a high powered food processor until just combined.
- Turn out and roll into slightly larger than a 20c coin sized logs, wrap in cling film and chill.
- Once cold, cut into ½ cm thick pieces, place onto oven tray lined with baking paper making sure to leave space between each sable. Freeze for 30 minutes.
- In the meantime, in between two identical oven trays, line 1 with baking paper, add prosciutto in single layer. Put another piece of baking paper on top and top with second baking tray.
- Bake in oven at 160c for 10 – 14 mins being sure to check after 10 to ensure its not burning. NOTE – when hot the prosciutto will be soft, once left at room temp for 5 minutes you will be able to see how crisp it is, you may need to cook a little longer!
- Remove cold sables from the freezer and bake for 8-10 mins or until light golden. Don’t overcook!
- To assemble, add a small dollop of your favourite chutney or relish atop the sable (we suggest a fig chutney or olive tapenade) and top with a piece of crispy prosciutto.
Our 2020 True Colours Casa di Rosso is an eminently approachable wine, the tapas-style parmesan sables set the scene for enjoying this Mediterranean red blend. The choice of a savory chutney or tapenade brings out the earthier, moreish character in the wine, while still letting the ripe fruit shine.
– Meg Brodtmann