Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Parmesan and Gruyère Gougère Sandwiches with Jambon de Bayonne Arugula and Dijon Chive Butter
Ingredients
- 8-10 parmesan and gruyère gougères (recipe follows)
- Dijon-chive butter (recipe follows)
- 8-10 thin slices of jambon de bayonne, proscuitto di parma, or serrano ham
- 1 cup of baby arugula leaves
- 20 chives, halved
- 1 stick butter
- 1 cup water
- 1 cup flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 ounces shredded gruyère (about 1 ½ cups), plus extra for topping the gougères
- 1 ounce shredded parmagiano reggiano (about ½ cup), plus extra for topping the gougères
- Coarsely cracked black pepper
- 8 chives, snipped
- 3 tablespoons butter, room temperature
- ½ teaspoon dijon mustard
Instructions
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