Roulade of Prosciutto San Daniele “Bahian style”

Ingredients

18 slices Prosciutto San Daniele
18 slices ripe pineapple
600 g crescenza (soft cheese
100 g chopped chervil or parsley
70 g chopped basil
200 g slivered almonds
80 g honey
200 g whole yogurt
50 g extra virgin olive oil
salt and pepper to taste

How to make Roulade of Prosciutto San Daniele “Bahian style”

Sear the pineapple briefly, then cool it immediately in iced water. Prepare the filling by mixing all the remaining ingredients except the prosciutto, adding salt and pepper to taste. Layout the slices of prosciutto, place the pieces of pineapple on top with the filling to one side. Roll the prosciutto to form roulades. Garnish with grated coconut.

Regional recipe from Veneto

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

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 enricomassetti@msn.com.