Parma prosciutto and buffalo mozzarella 😋😋
Drain the buffalo mozzarella and cut it into strips not too thin. Place the strips of mozzarella on a plate and season with a drizzle of extra virgin olive oil and a sprinkling of oregano. Spread the slices of local raw ham on a tray. Take a strip of mozzarella and wrap it with a slice of raw ham, pressing lightly to keep the roll tightly closed. Proceed in this way until all the ingredients are used. Serve the prosciutto and mozzarella immediately, placing them on a bed of rocket leaves and flavoring them with a few drops of balsamic vinegar glaze.
Prosciutto crudo and mozzarella is one of the iconic combinations of the summer that combines taste and simplicity with the freshness sought on the hottest days. In summer you have less and less desire to cook hot and elaborate dishes and you take refuge in those winning mixes that always convince everyone: cold dishes, fast, easy to prepare and delicious to eat.
An extremely simple and versatile ingredient, mozzarella lends itself to gastronomic combinations of all kinds and for every course. From appetizer to second course, up to side dishes. It is among the most loved products in the history of Italian cuisine: there are those who prefer it simple and those who prefer buffalo. When combined with any of our cold cuts it is even more delicious!
Combining prosciutto crudo and mozzarella you can create endless recipes, for cold dishes and not. Starting from the classic sandwich or piadina stuffed with only prosciutto crudo and mozzarella, you can create countless variations that include the addition of other meats or vegetables, such as salad and tomatoes.
On many occasions when you do not know what to eat, you place it on a pizza, homemade or takeaway, but even this case the balanced combination of the two flavors never disappoints! You can also use the same seasoning to create, as well as stuffed calzones, also meatballs and alternative croquettes.
The appetizer par excellence of Mediterranean cuisine is certainly characterized by the cold dish emblem of our country: the caprese. The traditional version includes only tomato, mozzarella and basil, but the reinterpretations of recent years also add prosciutto crudo and a drizzle of extra virgin olive oil as a condiment. Depending on your taste, however, you can modify the basic cold cuts and combine mozzarella with bresaola or a cooked ham that enhances its freshness even more. To prepare a simple and healthy lunch, to be enjoyed on the fly, without having to give up unique and quality ingredients.
Drain the buffalo mozzarella and cut it into strips not too thin. Place the strips of mozzarella on a plate and season with a drizzle of extra virgin olive oil and a sprinkling of oregano. Spread the slices of local raw ham on a tray. Take a strip of mozzarella and wrap it with a slice of raw ham, pressing lightly to keep the roll tightly closed. Proceed in this way until all the ingredients are used. Serve the prosciutto and mozzarella immediately, placing them on a bed of rocket leaves and flavoring them with a few drops of balsamic vinegar glaze.
Prosciutto crudo and mozzarella is one of the iconic combinations of the summer that combines taste and simplicity with the freshness sought on the hottest days. In summer you have less and less desire to cook hot and elaborate dishes and you take refuge in those winning mixes that always convince everyone: cold dishes, fast, easy to prepare and delicious to eat.
An extremely simple and versatile ingredient, mozzarella lends itself to gastronomic combinations of all kinds and for every course. From appetizer to second course, up to side dishes. It is among the most loved products in the history of Italian cuisine: there are those who prefer it simple and those who prefer buffalo. When combined with any of our cold cuts it is even more delicious!
Combining prosciutto crudo and mozzarella you can create endless recipes, for cold dishes and not. Starting from the classic sandwich or piadina stuffed with only prosciutto crudo and mozzarella, you can create countless variations that include the addition of other meats or vegetables, such as salad and tomatoes.
On many occasions when you do not know what to eat, you place it on a pizza, homemade or takeaway, but even this case the balanced combination of the two flavors never disappoints! You can also use the same seasoning to create, as well as stuffed calzones, also meatballs and alternative croquettes.
The appetizer par excellence of Mediterranean cuisine is certainly characterized by the cold dish emblem of our country: the caprese. The traditional version includes only tomato, mozzarella and basil, but the reinterpretations of recent years also add prosciutto crudo and a drizzle of extra virgin olive oil as a condiment. Depending on your taste, however, you can modify the basic cold cuts and combine mozzarella with bresaola or a cooked ham that enhances its freshness even more. To prepare a simple and healthy lunch, to be enjoyed on the fly, without having to give up unique and quality ingredients.
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