Cheese leaves with arugula and Parma ham

Ingredients for 1 servings:

• 25 g flour
• 25 g cornstarch
• 2 bunches of arugula
• 10 slices of Parma ham or ham of your choice
• 3 tbsp Parmesan, shaved
• Salt
• Pepper, white, from the mill
• some butter for the baking tray
• 120 g cream, semi-whipped
• some flour for the baking tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious starter

Preheat the oven to 220°C. Mix the flour and cornstarch and carefully fold into the semi-whipped cream. Season lightly with salt and pepper. Grease and flour a baking sheet. Using a spatula, spread the mixture onto a baking sheet in portions, forming thin biscuits about 5-6 cm in diameter (really just wafer-thin, so they appear almost transparent). Wash the arugula, shake it dry, and tear it into small pieces. Tear the Parma ham into large pieces. Top each pastry circle with some arugula and ham and sprinkle with some Parmesan cheese. Bake the cheese sheets in a hot oven on the middle rack for 5-6 minutes until golden brown. Using a spatula, lift the sheets from the baking sheet and let them cool slightly. Serve lukewarm, if possible. This recipe makes enough for about 1-2 more baking sheets. This batch makes about 50 sheets.