GRANA PADANO “BASKETS” WITH “FLOWERS” OF MORTADELLA BOLOGNA PGI

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INGREDIENTS

  • 4 heaping tablespoons freshly grated Grana Padano cheese PDO
  • 8 paper-thin slices of Mortadella Bologna PGI
  • 2 tablespoons shelled and chopped pistachios

Preparation:

Warm a wide griddle or frying pan over low heat. Carefully spoon each of the tablespoons of grated cheese onto the pan surface to form four separate circles of cheese. As the cheese melts, the circles will become thin wafers. When the wafers are golden but before they begin to turn brown and become bitter, use a spatula to lift them off the pan. Transfer them to four individual appetizer plates and allow to cool and harden. Form each slice of Mortadella Bologna into a rosette to fit on top of each wafer. Arrange each rosette in the center of each wafer. Sprinkle the pistachios over each.

PROSCIUTTO WRAPPED FIG POUCHES

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INGREDIENTS

  • 1 cup red wine
  • 24 (about 9 ounces) dried figs
  • 2 tablespoons sugar
  • 24 slices (about 12 ounces) Prosciutto di Parma, thinly sliced (9- x 4-inches)
  • 3 ounces gorgonzola, in 24 chunks
  • 24 chives
  • Winter fruits (such as oranges, pears and grapes), as desired

Preparation:

In a small saucepan, bring wine to a boil. Add figs; simmer, covered, until figs are tender, about 5 minutes. Remove figs and reserve.
To the wine remaining in saucepan add sugar; simmer until reduced to 1/4 cup; reserve for later use.
Fold each prosciutto slice in half to make 4-1/2 x 4-inch rectangles.
Remove stems from figs. Cut a cross in the top of each fig. Place a piece of Gorgonzola in each cross, pressing slightly.
Place a stuffed fig in the center of each prosciutto rectangle. Bring prosciutto up and around fig to make a pouch. Tie with a chive. Repeat.
To serve: Arrange 3 prosciutto pouches on a serving plate. Drizzle plate with wine reduction. Garnish with fruits.
Number of servings (yield): 8 portions