RECIPES

 

 

Barchette di Prosciutto e Grissini

Ingridients
200 gms thinly sliced San Marino Prosciutto
1 packet Grissini (approx 15 grissini in each packet)
1 rockmelon cut into serving wedges as shown in photo

Method
Wrap each grissini stick with  San Marino Prosciutto and insert into rockmelon wedge and serve


Buon appetito!!!

 

 





 

Pasta Con San Marino Prosciutto e Rucola
(for 4 persons)

Ingridients
8 Tablespoons of olive oil
4 cloves of garlic
200gms of San Marino Prosciutto
Bunch of Rucola(Rockett) sliced
1/2 bunch parsley chopped

Method

Heat oil, add garlic and prosciutto.

Cook until prosciutto done well but not dry.

Add greens, cook for extra 30 seconds.

Pour over cooked penne, sprinkle with parmesan cheese.

Buon Appetito!!

 

 San Marino Cotechini (for 6 persons)

 

Ingridients:
1 'San Marino' Cotechini
100gm 'San Marino' prosciutto (cubed)
500gm lentils (soaked in water for 12 hours)
100gm butter
1 onion (roughly chopped)
1 carrot (roughly chopped)
1 stick celery (roughly chopped)
salt, pepper

Method
Drain lentils.

Place Cotechini in a pot and cover with water and bring to the boil. Low simmer for 3-4 hours.

Boil in the meantime, the lentils with all the vegetables for 1.5 hours.

Drain the lentils and discard the vegetables.

Melt butter in a pan, add the 'San Marino' prosciutto and fry for 5 minutes.

Add the lentils and 50ml of the water from the Cotechini and cook for a futher 15 minutes.

Add salt and pepper and take off stove. Slice the cotechini and serve immediately with lentils.

Buon Appetito !!!