Proscuitto di San Danielle is a Protected Designation of Origin (POD) Italian cured ham from the Friuli Venezia Giulia region around San Daniele in the north-east of Italy. It can only be made with the meat of Italian pigs and no additives or preservatives are used. To make sure that you buy the real thing, look for a deli that cuts it from the whole ham and check that it has a Consortium seal in the rind. You don’t need to do anything with it other than to serve it with the sweetest, juiciest, ripest tomatoes and a firm fresh ball of mozzarella.
8 slices of Proscuitto di San Danielle
8 ripe cherry tomatoes
1 ball of mozzarella (it should be firm like a stress ball, not soft and flabby)
Extra virgin olive oil (as young as possible as it will be peppery)
Fold the slices of Proscuitto di San Danielle on a serving plate. Add the tomatoes. Tear off pieces of mozzarella and place them in between the cured ham and the tomatoes. Drizzle over the olive oil.
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