For a lunch or a snack, a recipe that combines tradition and Marche flavors with a high quality salami: Carpegna Ham. But do not call it "the usual sandwich"!
This excellent raw ham takes its name from the area traditionally dedicated to its processing, the Municipality of Carpegna (province of Pesaro-Urbino, Marche region), there on the border between the nearby Romagna and the nearby Tuscany. Here the microclimate of the area is characterized by the dry air, typical of the first mountain and by the brackish currents coming from the nearby Adriatic Sea in a perfect balance to favor the drying of pig legs, a practice that in this area dates back to 1400. from the maturation of fresh legs of Italian pigs (from Lombardy, Emilia Romagna and Marche) which originates the Prosciutto di Carpegna DOP. Its scent is delicately aromatic and the taste gives a satisfying taste experience: although it predominates a sweet taste you can perceive slightly spicy notes due to its characteristic blend of traditional stucco with pepper and paprika.
Preparation time: 10 minutes
Cooking time: 10 minutes
250 g stracchino
200 g sesame bread
160 g 8 thin slices of Prosciutto di Carpegna DOP
Quince of quince
Cut the sesame bread into 12 thin slices. Spread a slice of bread with a veil of mustard and then with the stracchino; take a slice of Prosciutto di Carpegna DOP, place another slice of bread on top, spread it with stracchino cheese, stuffed with another ham and close with a slice of bread spread even with little mustard.
Repeat these steps to make the other 3 mini sandwiches.
This recipe has already been read 55 times!