Posted on 08/08/2014
The Fragola’s recipes Chic & Cheap, today: grilled Tomino Cheese with Thyme, Parma Ham and Belgian Endive!
Ingredients to serve 2:
2 tomino cheeses
1 shallot
50 grams of raw Parma ham
500 grams Belgian endive
Oil
Salt
Pepper
Balsamic vinegar
Costs in detail:
| 2 tomino cheeses: € 13.90 kg |
€ 2.36 |
| Shallot: € 3.29 kg, 350g tray |
€ 1.64 |
| 50g DOP Parma ham: € 27.99 kg |
€ 1.40 |
| 500g Belgian endive: € 2.98 kg |
€ 1.49 |
| Thyme |
€ 1.00 |
| TOTAL |
€ 7.89 |
Divide the tomino cheeses in two horizontally with a sharp knife; reshape them, placing a piece of greased paper in the middle to prevent them from sticking. Place them on a tray and leave in the freezer for 15 minutes.
Clean the shallot and chop roughly with the ham; place the chopped mixture in a non-stick frying pan with a drizzle of oil and fry gently for a few minutes. Remove from the heat and leave to cool.
Slice the endive finely and dress in a bowl with oil, balsamic vinegar and salt.
Remove the tray with the tomino cheeses from the freezer, open them, remove the greased paper and fill them with the fried mixture. Sandwich them together and cook on a grill pan for a couple of minutes each side, taking care to turn them with a smooth spatula.
Remove the tomino cheeses from the heat, sprinkle with a generous grind of pepper and a few thyme leaves. Serve immediately accompanied by the endive.
Freezing the tomino cheeses until they begin to harden allows the inside to melt properly without the rind burning with the heat of the grill.