Tag: ham

Recipe Warm crostini with cooked ham and horseradish – Italian Cuisine


  • 4 slices of cooked ham
  • 4 sweet and sour gherkins
  • 2 slices of homemade bread
  • salted butter
  • fresh horseradish (or horseradish sauce)
  • 1

    Cut sliced ​​gherkins.

  • 2

    Divide halve the slices of bread and heat them in the oven, obtaining croutons; spread them with soft butter, place a slice of ham on each crouton, a sliced ​​gherkin, completed with a grated horseradish (or the tip of a teaspoon of sauce) and serve.

  • 3

    Wine pairing: a red for an aperitif? It can be done, as long as it is light and served cool (around 14 ° C). The Santa Maddalena Classico Huck am Back 2019 by Cantina Bolzano, juicy and fruity, is drunk with great pleasure (13 euros, kellereibozen.com).

Recipe: Joëlle Néderlants, Texts: Valentina Vercelli; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Red onion strudel, Asiago and Prague ham – Italian Cuisine

Red onion strudel, Asiago and Prague ham


1) Knead flour with a pinch of salt, 1 tablespoon of oil and 1.25 dl of warm water; formed a stick, wrap it in cling film and let it rest in the fridge for 2 hours.

2) Peel the onions, cut into 1/2 cm thick slices and cook for 20 minutes in a covered pan over low heat with 30 g of butter, brown sugar, bay leaf, and red vinegar. Raise the lid, add 80 g of shelled currants, cook over high heat for about 5-6 minutes, hold aside 2 tablespoons of onions to decorate and let cool.

3) Toast in the pan the breadcrumbs with the remaining butter e let it cool. Roll out the strudel dough in a very thin rectangular sheet; sprinkle it with the toasted breadcrumbs leaving a margin of 3 fingers free, distribute yourselves over half of the onions, the ham, the cheese cut into slices and complete with the remaining onions. Fold back one long side of the dough inwards and roll it over the filling.

4) Transfer the strudel in a baking tray lined with parchment paper, brush it with the yolk diluted with a few drops of water, transfer it to the oven and cook at 200 ° for 45 minutes. Take it out of the oven, slice it and serve it with the onions kept aside, the remaining blackcurrant cicchi and the Castelfranco radicchio, chopped and seasoned with oil, salt and pepper.

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Posted on 06/01/2022

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Ham mousse – Salt & Pepper – Italian Cuisine

Ham mousse - Salt & Pepper


Ham mousse, preparation

1) Prepare a cube of jelly following the instructions on the package and let it cool.

2) Private the ham of all the fatty and nerve parts, chop it coarsely and pass it in the blender with the wine, until you get a very fine mixture; transfer it to a bowl and add, little by little, the cooled but still liquid gelatin, making sure that it blends perfectly.

3) Add the cream to the ham mixture and mix with a spatula, until a light foam is obtained; level it with the spatula and let it harden in the fridge for at least an hour.

4) Serve the mousse sprinkled with thyme leaves and accompanied by slices of black bread, distributing it, if you like, in small egg cups.

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Posted on 11/19/2021

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