Parmesan muffins in Bresaola baskets

Name: Parmesan muffins in Bresaola baskets
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 48
Ingredients: 7-10 Tbsp e; 1 Onion; 4 Garlic cloves; 50 g Pine nuts; 80 g Parmesan (piece); 1 collar flat leaf parsley; 350 g Boxed white bread; 2 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 48 thin slices of Bresaola (Italian air-dried beef ham; alternatively Parma ham)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 48

7-10 Tbsp e
1 Onion
4 Garlic cloves
50 g Pine nuts
80 g Parmesan (piece)
1 collar flat leaf parsley
350 g Boxed white bread
2 Eggs (Gr. M)
7-10 Tbsp salt, pepper
48 thin slices of Bresaola (Italian air-dried beef ham; alternatively Parma ham)

Directions

1
Grease the recesses of a mini muffin tray (24 recesses). Peel onion and garlic and dice finely. Heat 200 g butter in a saucepan. Steam onion, garlic and pine nuts for about 5 minutes at low heat.
2
Remove from the stove, let it cool down a little.
3
Finely grate the parmesan. Wash parsley, shake dry, remove leaves and chop. Chop the bread into small cubes. Whisk eggs. Mix with parmesan, parsley and bread. Knead butter mixture with your hands.
4
Season with salt and pepper. Let the bread-butter mixture rest for about 15 minutes.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line each tray with 1 slice of bresaola. Spread half of the bread filling into the wells. Bake the muffins in a hot oven for 17-20 minutes.
6
Take them out, let them cool down a little and then remove them from the wells.
7
Grease the muffin tray again, also line it with bresaola and fill it with the bread mix, bake and remove it. Arrange everything.