Ingredients with Measurements:
- 1 Tronchetto Alpino (rolled puff pastry)
- 6 slices of Prosciutto
- 1 cup of Fontina cheese, grated
- 2 tablespoons of olive oil
- 1 egg, beaten
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the Tronchetto Alpino to a rectangle shape.
3. Layer the Prosciutto slices on top of the Tronchetto Alpino, leaving a 1-inch border around the edges.
4. Sprinkle the grated Fontina cheese over the Prosciutto.
5. Roll up the Tronchetto Alpino tightly, starting from the long side.
6. Brush the edges with the beaten egg, and pinch to seal.
7. Place the Tronchetto Alpino on a baking sheet lined with parchment paper.
8. Brush the top with olive oil and sprinkle with salt and pepper.
9. Bake for 25-30 minutes, or until golden brown and crispy.
10. Let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 26g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 700mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 0g
Protein: 14g
Substitutions for ingredients:
- Tronchetto Alpino can be substituted with puff pastry or crescent rolls.
- Fontina cheese can be substituted with Gruyere or Swiss cheese.
- Prosciutto can be substituted with ham or bacon.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the cheese mixture for added flavor.
- Substitute the Prosciutto with cooked sausage or bacon for a meatier version.
- Add roasted vegetables, such as bell peppers or mushrooms, to the filling for a vegetarian option.
Tips and Tricks:
- Make sure to leave a 1-inch border around the edges when layering the Prosciutto and cheese to prevent it from oozing out while baking.
- Use a sharp knife to slice the Tronchetto Alpino for clean cuts.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage Instructions:
Store leftover Tronchetto Alpino in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish with fresh herbs, such as parsley or basil, for added flavor and color.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting Advice:
If the Tronchetto Alpino is not crispy enough, bake for an additional 5-10 minutes.
Food Safety Advice:
Make sure to cook the Tronchetto Alpino until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
Tronchetto Alpino is a traditional Italian pastry made with puff pastry and filled with various ingredients, such as cheese, ham, or vegetables.
Flavor Profiles:
Savory, cheesy, and salty.
Serving Suggestions:
Serve as an appetizer or main dish.
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Region: Italian