The puff pastry with green beans and ham is a spectacular recipe, to be enjoyed cold, either as an appetizer or as a main course. It has a delicate flavor and is made with a few simple ingredients.
Three layers of golden puff pastry filled with a ricotta and cream cheese spread flavored with oregano, herb-infused ham, and green beans. Of course, you can’t miss the crunchy touch, which comes from toasted almond flakes!
This puff pastry is perfect served with a glass of red wine Lagrein Perl Alto Adige DOC from the Bolzano winery.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll puff pastry (rectangular)
- 1 egg (for brushing)
- 250 g ricotta
- 200 g cream cheese
- 2 tablespoons oregano
- to taste salt
- to taste pepper
- 12 herb-infused cooked ham
- 200 g green beans (boiled)
- to taste almond flakes (toasted)
- to taste basil
- Perl Lagrein Alto Adige DOC (Cantina Bolzano)
Steps
To prepare the puff pastry with green beans and ham, preheat the oven to 375°F (convection). Unroll the puff pastry and cut it into 3 equal rectangles, widthwise. Place the pastry rectangles on a baking sheet lined with parchment paper and prick them multiple times all over the surface. Brush them with beaten egg and bake at 375°F for 15-20 minutes, until golden, taking care to prick them again with a fork after the first 5 minutes of baking if they puff up too much. Remove from the oven and set aside to cool.
Meanwhile, mix the ricotta with the cream cheese, oregano, and salt and pepper to taste, until you get a homogeneous mixture. Transfer the obtained cream into a piping bag.
Place the first rectangle of puff pastry on a tray and cover its entire surface with dollops of oregano cream. Then lay 6 slices of herb-infused cooked ham over the cream and add a layer of boiled green beans. Salt, pepper, and cover with the second puff pastry rectangle. Proceed in the same way.
Finish with the last puff pastry rectangle, cover it with oregano cream dollops, sprinkle with toasted almond flakes, and garnish with a few fresh basil leaves.
Refrigerate the puff pastry for at least an hour, ideally uncovered, as the pastry crust tends to become chewy, and serve cut into slices, accompanied by a glass of “Perl” Lagrein Alto Adige DOC from the Bolzano Winery.
