Step 7 – Add a cube of Gorgonzola to each case. Step 8 – Bake at GM5 / 180C fan for about 5 mins until the cheese is melted. Step 9 – Top with small pieces of ham and serve garnished with basil. To prepare the ham, cut each slice into nine – lengthwise and then across. Roll up each piece and place in a canapé case, garnish and serve.. Heat oil in a large saucepan. Add tomatoes (peeled if you prefer), salt, pepper and garlic powder. Cover and cook until the tomatoes “collapse.” (About 10 minutes) Uncover and cook, stirring often, until the mixture is very smooth. Add water if needed to keep sauce from sticking to the pan. Slowly stir in the cream, then add a pinch of sugar.
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Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt.. Line a tray with paper towels and place rack on tray. Heat 1.5 – 2cm / 2/3″ oil in a skillet over medium high heat to 180°C/350°F (Note 9). Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
