| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Emlive07 |
10 |
servings |
INGREDIENTS
| 1 |
lb |
Roasted pork shoulder; shredded |
| 6 |
oz |
Prosciutto; diced small |
| 1 |
tb |
Chopped garlic |
| 1 |
|
Egg |
| 12 |
oz |
Ricotta cheese |
| 4 |
oz |
Grated Parmigiano-Reggiano cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Finely-chopped fresh parsley leaves |
| 2 |
|
Puff pastry sheets |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Preheat the oven to 375 degrees. In a mixing bowl, combine the pork,
prosciutto, garlic, egg, and cheeses. Mix well. Season with salt and
pepper. Spread 1/2 the filling over each sheet of puff pastry, leaving a
1/2-inch border. Fold the side edges in 1-inch. Roll the pastry tightly,
lengthwise, like a jelly roll. Place the pastry seam-side down on a
parchment-lined baking sheet. Brush the pastry with the egg wash. Place in
the oven and bake until golden brown, about 20 to 25 minutes. Remove from
the oven and cool before slicing. Slice the pastry into individual 1-inch
pinwheels and serve. This recipe yields 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-24-1998
Recipe by: Emeril Lagasse
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