Oh Fidget…you should get out more…
Today, if you can cope with Fidget’s cheesy chat-up lines, you’re in for a real treat. The original being from Cucchiaio d’Argento, Trota came across this recipe by chance. She didn’t make much of it initially, but soon realised that no party should be without it. Super-easy to make and with a real wow factor, it’s an absolute must-try.
You will need: two rolls of puff pastry (if they are already cut round that’s fine, otherwise use a large plate to help you cut two equal circles), 8–10 thin slices of Parma ham, grated parmesan (about 50g), one egg yolk, 10ml milk, 1 tbsp fennel seeds.
Start by unrolling one circle of puff pastry, cover evenly with the ham and sprinkle with grated cheese. Cover with the second circle of pastry and press gently with a rolling pin so that they are flat and stay together. Place a tumbler in the centre of the circle to define the middle of the ‘flower’ and then cut into symmetrical quarters with a sharp knife or one of those handy round pizza cutters.
Divide each quarter and, finally, cut three ‘petals’ from each eighth. You want 24 clearly defined sections. Remove the tumbler and gently turn each section on itself 4 or 5 times to create a little twist. Do the same for all 24 sections and put in the fridge for 20min or so to firm up. Meanwhile, in a small bowl mix the egg yolk and milk; lightly brush the girandola all over (lightly, don’t let it drip or it will go soggy), then sprinkle with fennel seeds and bake in a pre-heated oven at 200°C/gas 6 for 20–30min until puffed up, golden and crisp.
Not only delicious, this girandola is also an attractive and easy-to-eat party food. Which, of course, is where we came in…so do say more about your interesting stamp collection, Fidget…
P.S.:Leftover cut-outs? Lucky you – here’s the sweet version: spread some Nutella, give it a sprinkle of chopped hazelnuts, cover with more pastry and cut in 10cm batons. Twist a few times and bake as above.