Savory Palmiers with Proscuitto, Parmesan & Mustard
Slightly salty with a bite of mustard, these savory palmiers feel very Mediterranean in flavor. The name comes from the palm like shape that is easy to achieve by rolling the dough from each end towards the center.
Have you ever been to Paris?
One of my greatest associations with that great city is the great many boulangeries sprinkled throughout every neighborhood. What a joy it is to walk past these places inhale deeply and take a quick peek in the window at the array of delicious baked goods. There is no experience quite like it in this country. Somehow we have grown into a carb-abhorrent, gluten-fearing mass of cowering humanity. We have come see food as the enemy.
But not the Parisians, they embrace life and all its flavors, it seems to me. I am sure the reality is more complicated. But when I am in Paris I have very little interest in reality.
The first time I walked those streets it was the 1980s. I was quite young and a tad romantic; armed with just enough French to feel cocky I decided to conquer all the sights, sounds and yes, flavors I could in one brief two day visit. One of the first stops was indeed a boulangerie. Now, I was no patsy to the ways of French pastry. My mother had been making brioche at home since my childhood. But all the unusual bread shapes struck me: baton, bloomer, boule, epi, ficelle, fougasse, pistolets…the list seemed endless.
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