Prosciutto Cook Book
Carla Bardi presents deli meats Italian-style - more than 25 of the country’s tastiest cured meats are profiled along with regional maps showing where each meat is made, how it is produced and how different each one is. Includes 30 traditional recipes (and wine pairings) along with hints for serving them with typical Italian style and panache. Over 100 full-color photos, 64 pp.
Published by The Wine Appreciation Guild.
* Try before you buy
Samples of recipes from CHEESE are in the Recipes area and throughout the Olivenation site.
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| Author: | Carla Bardi | | Publisher: | The Wine Appreciation Guild | About the AuthorCarla Bardi and her husband run a small vineyard in northern Lazio on the shores of Lake Bolsena. She is the author of many Italian cooking books and the editor of the Encyclopedia of Italian Cooking. Learn More  |
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Serves 6
Prep: 10 min.
Ingredients:
5 oz. Robiola Cheese
salt and freshly ground pepper
2 bunches of mixed salad greens, washed and dried
1/2 cup extra-virgin olive oil
12 large slices bresaola
Season the Robiola with salt and pepper and stir well with a wooden spoon. Arrange the salad greens on individual plates and drizzle with the oil. Spread the cheese on slices of bresaola, roll up each slice, and arrange on top of the salad greens. Serve with thick slices of toast.
Wine: a dry red.
From the book Prosciutto by Gabriella Ganugi. Published by The Wine Appreciation Guild.
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