Ingredients

  • For the Organic Extra Virgin Olive Oil bread

  • Strong flour gr 500
  • Milk gr 400
  • Brewer’s yeast gr 12
  • Sugar gr 10
  • Organic Extra Virgin Olive Oil gr 40
  • Salt gr 10

  • For the accompaniment

  • Organic Extra Virgin Olive Oil bread gr 200
  • Cured raw ham gr 100
  • Fresh caprino gr 100
  • Fig mostarda gr 40
  • Organic Extra Virgin Olive Oil to taste
  • Fresh fennel or dill to taste
  • Edible flowers (optional) to taste
  • Organic White Wine taralli to taste

Procedure

  1. Knead the bread, let it rise and form into loaves. Bake, then allow to cool completely before cutting into slices.
  2. Toast the slices on a hot griddle or in the oven until crispy.
  3. Dress each slice with a drizzle of Organic Extra Virgin Olive Oil.
  4. Spread a small amount of caprino on some slices and, next to it, place a teaspoon of fig mustard.
  5. Roll the ham slices into small cones and arrange them next to the seasoned bread.
  6. Garnish with fresh fennel or dill and, if desired, an edible flower for a decorative touch.
  7. Serve at room temperature as a rustic hors d’oeuvre, where sweet, salty and sour flavours are harmoniously balanced, accompanied by Organic White Wine taralli.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Nostrale di Rigali (Umbria) cultivar EVO Oil. This oil has a medium fruity flavour, very herbaceous with medium-intense bitter and spicy notes on the finish and an aftertaste of artichoke and chicory

ORGANIC WINE PAIRING

A white wine from Douro made from Moscatel Galego grapes is ideal. With notes of yellow fruit and white flowers and a soft, rounded finish, it enhances the saltiness of the prosciutto and the sweetness of the mustard, creating a harmonious balance.