San Daniele ham roses on “Pan di Sorc” with melon confetti, basil and extra virgin olive oil RoZò
Ingredients for 24 pieces (8 people)
2-3 loaves (about 600 g) of bread or corn loaf “Pan di Sorc” (Slow Food)
250-300 g of Prosciutto Crudo from San Daniele
1 (about 1 kg) musk-melon
a big handful of basil leaves
6 tablespoons extra virgin olive RoZò Parovel
salt, to taste
Cut the bread into thick slices of 1.5 - cm to obtain at least 24. Choose the most beautiful and small leaves of basil, and put them in cold water (but not cold) to cool a bit. Cut the melon in half and then into quarters. Discard the seeds and peel and, later , cut into cubes of 0.5 - cm. Transfer to a bowl. Season with salt, oil and basil leaves broken into small pieces by hand, to avoid them to oxidize. Put about a tablespoon of melon salad on each slice of bread. Take a slice of ham and fold it gently to form a small rose. Lay one on each crouton. Finally, decorate with whole basil leaves.
Author of the recipe: THEODORA HURUSTIATI
A chef and a cooking teacher with an uncontainable passion for the others’ cuisine and spices. «I was born in Indonesia but have been Friulian for 12 years now because of a San Daniele’s native guy. I love travelling to discover different cultures and way of life through the food that I then tell in a weekly feature for The Jakarta Post. I started cooking as a child trying to replicate my grandma’s delicacies and also a bit necessarily having a mum no good at cooking. You find my recipes on: puracucina.blogspot.com»
The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.
The wines that we suggest you pair the recipe with are Malvasia or Vitovska Barde.