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Prosciutto alla Pilotta with Paolo Rustichelli's "Extra Vecchio" Traditional Balsamic Vinegar of Modena

Appetizers
Ingredients:

600g (21oz) Parma Prosciutto thinly sliced, but thick enough to roll without breaking.
Parmigiano Reggiano from the Vacca Bianca Modenese aged 24 months (to taste)
Paolo Rustichelli’s "Extra Vecchio" Traditional Balsamic Vinegar of Modena
1 garlic clove

Preparation:

Rub the garlic clove over the surface of a plate. Lay out the slices of prosciutto covering the entire plate. Pour 3 to 4 drops of Paolo Rustichelli's "Extra Vecchio" Traditional Balsamic Vinegar of Modena on each slice. Cover with another layer of Prosciutto adding 3-4 drops of the Traditional Balsamic Vinegar on each slice. Repeat the process until all the slices of Prosciutto are used. Let sit for 10 to 15 minutes. Take 3 slices and roll them to form a tube, then cut into pieces about 1.5cm (3/4") wide. Place on a serving dish with pieces of Parmigiano Reggiano aged for 24 months. Add drops of Traditional Balsamic Vinegar on the Prosciutto and cheese and serve as an antipasto.