Involtini Di Prosciutto San Daniele Alla Brasiliana


18 slices San Daniele Prosciutto
18 slices pineapple
1¼ lb. Crescenza cheese
2 oz. chopped chervil or parsley
2 oz. chopped basil
2½ oz. shelled almonds
7 oz. honey
1½ oz. yogurt
Extra-virgin olive oil, salt and pepper to taste

How to make the Involtini Di Prosciutto San Daniele Alla Brasiliana – Prosciutto San Daniele Rolls Bahian Style:

Scald the pineapple slices for a few moments and immediately chill them in iced water. Prepare the filling by combining the remaining ingredients, except for the slices of Prosciutto di San Daniele. Season with salt and pepper.

Wrap the prosciutto around the pineapple slices to form small rolls. Arrange the rolls on a plate with the cheese filling on the side. Sprinkle with grated coconut.

Serves 6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at