A simple and fast appetizer but characterized by the choice of a DOP product with a pleasant aroma and a sweet taste: Modena Ham!
From the typical pear shape and the bright red color to the cut, with an intense and pleasant aroma, the full taste and not salty at all, the PDO Prosciutto di Modena presents itself with the ability to easily conquer the palates. It is necessary to wait at least 14 months of seasoning before tasting this ham, whose production area is the hilly belt and the valleys that develop around the gold-hydrographic basin of the Panaro river, including some areas of the provinces of Bologna and Reggio Emilia, but the wait is absolutely rewarded by the sweet and pleasant aroma.
Versatile in combinations, its flavor explodes in the mouth if accompanied by delicate products and capable of enhancing the aroma. Let's try it inside egg rolls with a fresh mozzarella.
Ingredients:
240 g mozzarella
180 g Sliced PDO Modena Ham
60 g 3 thin sheets of egg pasta
30 g grated parmesan
1 ribbed tomato
Dried oregano
Basil
Parsley
Pine nuts
Lemon
Extra virgin olive oil with an intense fruity flavor
salt
pepper
Preparation:
Slice the tomato into very thin slices. Blend the mozzarella with grated parmesan, a ground pepper, a pinch of oregano, 2 teaspoons of oil to obtain a homogeneous mixture.
Scald the sheets for 30 seconds in boiling salted water, drain them in cold water and then roll them on a cloth.
Lay a layer of film on the work surface, cover it with the slightly overlapping Modena Ham slices, forming a rectangle of 25 × 35 cm; roll out a layer of dough on the ham (gently dry both sides of the lasagna with a cloth), spread over the whipped mozzarella, level with the fingers, cover with the tomato slices and complete with a few leaves of chopped basil.
With the help of the film, form a roll, wrap it in the film itself, pressing it gently, then put it in the fridge for at least 1 hour.
Blend 100 g of oil with 7 leaves of basil, a sprig of parsley, 2 teaspoons of pine nuts, very little grated lemon peel, obtaining a very fine sauce.
Remove the now cold roll from the film, cut it into 18 rounds and serve it as desired on a mixture of salad, cucumber and radish washers and yellow pepper sticks, accompanying with the sauce.
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