French in a Flash: Parmesan and Gruy re Goug res with Jambon de Bayonne, Arugula, and Dijon-Chive Butter

Ingredients

  • 8-10 Parmesan and Gruyre Gougres (recipe follows)
  • Dijon-Chive Butter (recipe follows)
  • 8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham
  • 1 cup of baby arugula leaves
  • 20 chives, halved
  • 1 stick butter
  • 1 cup water
  • 1 cup flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 3 ounces shredded gruyre (about 1 1/2 cups), plus extra for topping the gougres
  • 1 ounce shredded Parmagiano Reggiano (about 1/2 cup), plus extra for topping the gougres
  • Coarsely cracked black pepper
  • 8 chives, snipped
  • 3 tablespoons butter, room temperature
  • 1/2 teaspoon Dijon mustard

Description

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