This ham and fontina strudel recipe is a quick and easy puff pastry sandwich that is perfect for brunch or for an aperitivo.

Serves 6

Ingredients:

– 300g ready-made frozen puff pastry, defrosted and ready to use
– 500g Fontina cheese, sliced
– 250g good-quality cooked ham, sliced
– 1 free-range or organic egg yolk, beaten
– lightly dressed rocket leaves, to serve

Method:

1. Preheat the oven to 185C. Line two baking trays with parchment paper.
2. Roll out the pastry on a lightly floured board and cut into six equal rectangles.
3. Place alternate layers of cheese and ham (you want four layers in total) on one half of each rectangle, leaving a 1cm border. Fold over the other half of the rectangle and seal the edges together, crimping with the tines of a fork. Glaze the top of each parcel with a little beaten egg yolk.
4. Transfer to the lined baking trays.
5. Cook for 20 minutes, until the pastry is golden. Serve warm with a side salad of lightly dressed rocket leaves.

 ‘In Italy, eating translates into saporous feasts, merriment and chat, and all guilt  free. I had travelled from purgatory to heaven.’ So begins Eileen Dunne  Crescenzi’s wonderful adventure with Italian food, culture and celebrations. In  Festa the renowned restaurateur shares the recipes and memories that defined her  many happy years living la dolce vita. For every occasion there is a recipe, and for every recipe there is a story about the trials and triumphs of an Irish food lover’s  life in Italy.

To buy your copy visit www.gillmacmillanbooks.ie.

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