Brunch
By:
Tommaso Iorio
Wrapped Asparagus with Paolo Rovagnati Prosciutto Cotto and Cheese
Time:
Difficulty:
20
INGREDIENTS
10 asparagus (thick asparagus works best)
1 package sliced Paolo Rovagnati Prosciutto Cotto
1 cup ground Montasio or parmigiano cheese
1 cup sliced or shredded scamorza cheese
Salt and pepper to taste
Extra virgin olive oil
Chopped chives
Chef tips: “Add some drops of Aceto Balsamico di Modena DOP”
1 package sliced Paolo Rovagnati Prosciutto Cotto
1 cup ground Montasio or parmigiano cheese
1 cup sliced or shredded scamorza cheese
Salt and pepper to taste
Extra virgin olive oil
Chopped chives
Chef tips: “Add some drops of Aceto Balsamico di Modena DOP”
Wash the asparagus and snap each asparagus in half, keeping only the top 5 inches.
Blanch asparagus for about 3 minutes (in boiling water), then put them in ice water to stop them from cooking and to keep their bright green color.
Dry the asparagus on a paper or kitchen towel and allow them to cool completely. Open a slice of prosciutto (no wider than 3 inches). Lay it flat and put the central part of asparagus on top of the Paolo Rovagnati Prosciutto Cotto, add a spoonful of shredded scamorza and some ground Montasio (or parmigiano) on top of each one. Add a pinch of salt and pepper.
Gently wrap the asparagus and the cheeses with the Prosciutto Cotto. Sear each asparagus wrap in a pan with a drizzle of oil for about 1 minute on each side, until the cheeses start to melt and the ham browns lightly.
Plate the asparagus wraps on plate, drizzle some extra virgin olive oil, salt, pepper and finish it off with a dash of balsamic vinegar of Modena DOP.
Blanch asparagus for about 3 minutes (in boiling water), then put them in ice water to stop them from cooking and to keep their bright green color.
Dry the asparagus on a paper or kitchen towel and allow them to cool completely. Open a slice of prosciutto (no wider than 3 inches). Lay it flat and put the central part of asparagus on top of the Paolo Rovagnati Prosciutto Cotto, add a spoonful of shredded scamorza and some ground Montasio (or parmigiano) on top of each one. Add a pinch of salt and pepper.
Gently wrap the asparagus and the cheeses with the Prosciutto Cotto. Sear each asparagus wrap in a pan with a drizzle of oil for about 1 minute on each side, until the cheeses start to melt and the ham browns lightly.
Plate the asparagus wraps on plate, drizzle some extra virgin olive oil, salt, pepper and finish it off with a dash of balsamic vinegar of Modena DOP.
INGREDIENTS
10 asparagus (thick asparagus works best)
1 package sliced Paolo Rovagnati Prosciutto Cotto
1 cup ground Montasio or parmigiano cheese
1 cup sliced or shredded scamorza cheese
Salt and pepper to taste
Extra virgin olive oil
Chopped chives
Chef tips: “Add some drops of Aceto Balsamico di Modena DOP”
1 package sliced Paolo Rovagnati Prosciutto Cotto
1 cup ground Montasio or parmigiano cheese
1 cup sliced or shredded scamorza cheese
Salt and pepper to taste
Extra virgin olive oil
Chopped chives
Chef tips: “Add some drops of Aceto Balsamico di Modena DOP”