Omelette rolls with Jamón de Huelva and mozzarella

INGREDIENTS (serves 4)
8 slices of Jamón de Huelva
4 eggs
4 tablespoons mayonnaise
5 thin slices of mozzarella
butter, salt

Break the eggs into a bowl and beat them with a pinch of salt.
Place a large non-stick pan on the heat and grease it with a knob of butter. When
it starts sizzling, add the eggs and cook the omelette without stirring it, turning
it just once. Place it on a sheet of baking paper and allow it to cool. Cover a
sufficiently large plate with some cling film and then place the omelette on top of
it. Spread two tablespoons of mayonnaise over the entire surface of the omelette,
followed by the well-drained mozzarella, the whole slices of Jamón de Huelva
and another layer of mayonnaise.
Roll up the omelette with the help of the film, then wrap it in the film, twisting the
ends like a sweet, and place it in the fridge for three hours. After three hours,
slice the roll with a sharp knife and serve.

Green asparagus gratin with Jambon de Bosses and Sardinian Pecorino cheese

INGREDIENTS (serves 4)

8 slices of Jambon de Bosses
500 g green asparagus
100 g aged Sardinian Pecorino cheese
100 g stale wholemeal bread
extra virgin olive oil
salt, pepper

Wash the asparagus, remove the ends and peal them only if necessary. Parboil
them in salted water for 5-8 minutes, then drain them and leave them to cool

In the meantime, cut the slices of Jambon de Bosses in half. Grate the
Sardinian Pecorino and the wholemeal bread, using a grater with large
holes in both cases. Heat four tablespoons of oil in a non-stick pan and brown the

Preheat the oven to 180°C. Arrange the gratin in a serving dish: grease the base
with a drizzle of oil, arrange the asparagus, the Jambon de Bosses, the Pecorino
and the breadcrumbs.

Cook for 15 minutes and serve hot.

Cream of cannellini beans with Prosciutto Toscano and sesame breadsticks

INGREDIENTS (serves 4)

8 slices of Prosciutto Toscano

500 g boiled cannellini beans

2 potatoes

1 white onion

½ litre vegetable stock

150 ml white wine

12 sesame breadsticks

1 sprig of rosemary

4 sage leaves

extra virgin olive oil

salt, pepper, chilli

Slice the onion and fry it until soft in a high-sided saucepan with 5 tablespoons of oil.Add the diced potatoes and cannellini beans.Cook for a few minutes, then add the white wine.Pour in the stock and add the rosemary and sage.Cover and cook over a gentle heat for 20 minutes.Add four slices of chopped Prosciutto Toscano before removing from the heat.Remove the herbs, then liquidise it using a handheld liquidiser.Season with salt and serve with pepper and chilli to sprinkle on top, accompanied by the bread sticks wrapped in the remaining slices of Prosciutto Toscano.



Savoury strudel with Prosciutto di Modena, Asiago cheese, potato and peppers

INGREDIENTS (serves 4)

8 slices Prosciutto di Modena
1 roll shortcrust pastry
200 g Asiago cheese
800 g potatoes
1 pepper
1 red onion
extra virgin olive oil
salt and pepper; egg for brushing

Wash and peel the vegetables. Slice the pepper and onion. Peel the potatoes and cook in boiling salted water for five minutes. Leave to cool then cut into small wedges. Heat six tablespoons of oil in a pan. Sauté the onion for a couple of minutes then add the potatoes and pepper. Add salt and cook over a high heat for 10 minutes, adding a little water if necessary.

Meanwhile, roll out the pastry and put three slices of Prosciutto di Modena in the centre. Add the vegetables and the cubed Asiago cheese. Shape the pastry into a strudel, brush with beaten egg and lightly score the surface a couple of times. Place in the oven at 200° C for 30 minutes or until golden. Serve warm, garnished with the rest of the Prosciutto di Modena.

Crêpes with Alto Adige Speck, radicchio and Provola cheese

INGREDIENTS (serves 4)

6 slices Alto Adige Speck
2 heads radicchio rosso (red chicory)
40 g butter
12 thin slices smoked Provola cheese
4 tablespoons grated Parmesan cheese

For the crêpes:

100 g white flour
1 egg
15 g melted butter + 100 g for cooking
225 g milk

Wash the radicchio, dry thoroughly and then slice. Heat 15 g butter in a large non-stick pan, add the radicchio, cover and cook for about 5 minutes. Add salt at the end. Prepare the crêpes by whisking together the flour, egg and milk, 15 g melted butter and a pinch of salt. Leave to rest for 30 minutes. Then melt 100 g butter, add 3-4 teaspoons to a small, non-stick pan and place on the heat. Add 2-3 tablespoons of batter to cover the bottom of the pan. Once golden, flip the crêpe over and cook on the other side. Place on a plate and repeat until you have used up all the batter. Stuff each crêpe with 3 slices of smoked Provola cheese, strips of Alto Adige Speck and two large spoonfuls of radicchio. Serve immediately, with the Parmesan cheese to sprinkle on top.

Wholemeal toasted sandwich with Prosciutto di Sauris and crudités

INGREDIENTS (serves 4)

8 slices Prosciutto di Sauris
8 slices wholemeal bread (pre-sliced)
half a cabbage
1 yellow pepper
1 red pepper
2 courgettes
1 ball of mozzarella
extra virgin olive oil
lemon, salt, pepper

Cut the mozzarella into very thin slices. Wash and dry the vegetables. Cut the courgettes into julienne strips. Finely slice the peppers (seeds removed) and the cabbage. Season all the vegetables separately, with salt, a little oil and a few drops of lemon juice.

Lightly toast the slices of bread, spread with a thin layer of mayonnaise and put the toasted sandwich together: first a slice of mozzarella, then courgettes, peppers and a few pieces of cabbage. Add pepper to taste, then add the Prosciutto di Sauris, a second slice of mozzarella, and close the sandwich, securing it with a cocktail stick.


Endive rolls with Prosciutto di Norcia and Parmesan cheese

INGREDIENTS (serves 4)

8 slices Prosciutto di Norcia

4 small endive heads (or Belgian endive heads)

4 tablespoons grated Parmesan cheese

200 ml stock

extra virgin olive oil

salt, pepper


Wash the endive and dry it thoroughly. Cut each head in half and place it in an oven dish lined with baking paper. Season with salt, pepper and a drizzle of extra virgin olive oil, then sprinkle with the Parmesan.

Carefully add the stock to the bottom of the dish around the endive, ensuring that the top part of the endive remains dry, and cook in a pre-heated oven at 200°C for 20 minutes (or until the endive is sufficiently dry).

Leave it to cool down a little, then shape the endive into small rolls and wrap them in Prosciutto di Norcia.

Serve immediately, accompanied by warm bread.

Jambon de Bosses with crispy vegetable and sage tempura

INGREDIENTS (serves 4)

8 slices Jambon de Bosses
2 courgettes
2 peppers
1 small aubergine
8 large sage leaves
150 g type ‘00’ flour
200 ml chilled sparkling water
groundnut oil for frying

Wash, dry, peel and slice the vegetables: the courgettes lengthways, the aubergine into slices and the peppers into strips.

Leave the stalk on the sage leaves. Prepare the batter by quickly mixing together 100 g flour and two pinches of salt with the water until the mixture is smooth but grainy. Pour the groundnut oil into a deep saucepan and bring it up to temperature. Place the remaining 50 g flour in a bread bag and add the vegetables; then shake the bag until they are well coated. Fry the vegetables separately by type, ending with the sage. Dry the fritters on kitchen paper and serve them with the Jambon de Bosses.

Jambon de Bosses con tempura croccante di verdure e salvia

Jambon de Bosses with crispy vegetable and sage tempura