Chevré wrapped in a parmablanket with roasted pine nuts

Last Saturday, the 16-year-old and I were on an adventure in Norrköping where we had dinner at the local tapas place La Uva. One of the tapas we chose was a chevre wrapped in cold smoked ham (assuming it was serrano) and with roasted pine nuts.

Both found this extremely delicious and we decided that this we had to test at home as well.

Said and done – this weekend we tried to make it ourselves as a side order for grilled meat.

Ingredients for 2-4 servings as snacks or on the side

  • One (1) cheese as above (150g Brique le Chevre)
  • 4 slices of parma or serrano ham
  • 35g -50g pine nuts
  • A small branch of rosemary

At our loceal food store, I found a pefect cheese to use. Goat cheese, square and with white covering on all 6 sides

This I unpacked  and wrapped with parma ham, (parma because that’s what I had at home).

First I used 2 slices to wrap on the on the vertical and 2 slices next to each other to cover the other way around. Now it was ready for the grill!

We also roasted some pine nuts on a dry pan, approx 35g – 50g to one cheese. This to add when serving.

When it was time to grill, I put the cheese on indirect heat for about 5 minutes and then directly on the grill, 15 seconds on each side.

That way the ham became brittle and the cheese warm and runny inside, but everything was held together inside the parma shell.

Ingredients for 2-4 servings

  • One (1) cheese as above (150g Brique le Chevre)
  • 4 slices of parma or serrano ham
  • 35g -50g pine nuts
  • A small branch of rosemary

my result looked like this


Yummy….

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