Recipe Cestini Di Jambon De Bosses


1 package puff pastry
4 thick slices Jambon de Bosses ham
7 oz. Fontina cheese
4 oz. ricotta cheese
1 tbsp. chopped parsley
one minced garlic clove
1 tbsp. butter
salt and pepper

How to make Cestini di Jambon de Bosses:

Dice the Fontina cheese into small cubes and place in a bowl. Mix in the ricotta cheese, the garlic, the parsley, the butter and salt and pepper to taste.

Roll out the puff pastry and cut into 6 inch squares. Line four buttered ramekins with the pastry. Place a spoon of the filling in the center and cover with a slice of the Jambon de Bosses ham. Fold the edges of the dough towards the center. Cook in a pre heated oven at 400°F for 20 minutes. Serve hot.

Serves 4

Regional recipe Valle d’Aosta.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at