Carasau bread millefeuille, pecorino cheese mousse, and Prosciutto di Carpegna PDO

Average

15 minutes

1 person

Recipe made with:

Le Nostre Eccellenze Prosciutto di Carpegna PDO months

Ingredients:

85 g of Prosciutto di Carpegna PDO
4-5 slices of carasau bread
100 ml fresh cream
50 g grated Sardinian pecorino cheese
Nutmeg
Salt, Pepper, and Basil

Preparation:

Carefully remove the panettone from its paper case and slice it into pieces about 1 cm thick. On the first layer, place a handful of salad, a slice of mozzarella, and a prosciutto crudo of prosciutto crudo. On the second layer, spread a generous layer of artichoke pâté.

Proceed as for the first layer with the third layer. Close the panettone with its cap. Skewer a cherry tomato with a long wooden stick and use it to hold the panettone together so that it is easier to serve.

Enjoy your meal!

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Carasau bread millefeuille, pecorino cheese mousse, and Prosciutto di Carpegna PDO

Ingredients:

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