Savory truffles with prosciutto di San Daniele crumbs
Holidays are coming and, if you’re thinking about Christmas menu, these savory truffles with Prosciutto di San Daniele crumbs are perfect as a starter or during a greeting aperitif with friends.
Savory truffles with Prosciutto di San Daniele crumbs, besides being fancy and looking pretty, are also easy to make, so you have many reasons to try making them.
Before the preparation instructions, I want to tell you something about the main ingredient of this course and explain why I always have it in my fridge.
Why Prosciutto di San Daniele Prosciutto PDO is so special?
Prosciutto di San Daniele is realized using only sea salt and pork meat coming from controlled and certified farms, it’s a genuine food with a high nutritive value.
It’s easy to digest, so it’s good for children and aged people diet.
Maturation process must go on for 13 months at least and take place in San Daniele del Friuli country, on the first upland of Prealpi, at 252 m above the sea level, where there is a perfect microclimate for temperature, humidity and wind vane to keep perfectly hams without using any other additive.
Protected Designation of Origin is a value approved from European Union and, in addition of considering a defined area of origin for the products, it provides to respect production specifications standards, an inflexible control system achieved by an Institute as instructed by the Ministry of Agricultural, Food and Forestry Policy.
PDO status is certain guarantee of quality and genuineness of foods.
Do you know what “Aria di San Daniele” is?
It’s an historical event, a festival that took place every year in San Daniele del Friuli during the last week end of June.
During this festival, besides tastings, cooking and ham slicing classes, guided tours in the production sites, they play a number of initiatives to publicise natural, artistic and cultural wealth of their country.
Aria di San Daniele. The festival.
This year, the Consortium decided to accompany Aria di San Daniele in tour as a travelling festival.
After the success in Milan, Verona, Florence, Rome, Bari and Lecce, Aria di San Daniele is continuing his journey through the South of Italy.
In every city where the festival arrives, they choose places where they include Prosciutto di San Daniele in special menus or serve it pure, hand sliced or with a food cutter.
The selected places are overseen by an innkeeper that, during tastings, describes origins and features of San Daniele Prosciutto.
Cities and dates of next appointments:
CATANIA: 1 – 2 – 3 december
NAPLES: 7 – 8 – 9 – 10 december
CANOSA DI PUGLIA (BT): 14 december
MATERA: 16 – 17 december
For other informations you can refer to www.ariadisandaniele.it or follow hashtag #AriaDiSanDaniele in social media.
Savory truffles with Prosciutto di San Daniele crumbs recipe
Calories: 266 kcal
Ingredients
Serves 5- 300 gr robiola cheese or other fresh and spreadable cheese
- 80 gr San Daniele Prosciutto PDO
- 6 walnuts
- Chives as required
- Black pepper as required
Directions
First of all, prepare your cruncy ham: heat a nonstick pan, then lay on it your ham slices spacing them a little (they mustn’t be overlapping).
Keep at medium heat so you can gently dry ham slices without burning them.
When they begin to be cruncy, turn them and wait for a couple of minutes yet, then put them in a dish covered with paper towel and let them cool.
Cooling, your ham will be even more cruncy.
Grind coarsely the kernel of your walnuts with a sharp knife.
Put your robiola cheese in a bowl, add walnuts, a little ground chives and some fresh ground black pepper.
Grind with a knife your cruncy ham slices after removing fat residuals.
After the right time kept in the fridge, make 5 sphere with your robiola mixture (to make them of the same size it could be useful an ice cream scoop) and roll it into the ham crumbs.
For a better result, I recommend you to keep your robiola sphere in the fridge and roll them into the ham crumbs shortly before being consumed.
Serve savory truffles with Prosciutto di San Daniele Prosciutto crumbs accompanied by croutons or hot bread, combined with chestnut honey or jams to obtain a delightful contrast of tastes.
