Mixed Antipasto: raw ham, capocollo and bresaola with porcino

18/10/2012 - San Daniele prosciutto crudo “Prosciuttificio Prolongo” aged 18 months

Capocollo di Martina Franca “Slow Food”

Bresaola “Cavalier Umberto Boschi” with raw porcino

- 200 g bresaola
- 1 porcino
- Extra virgin olive oil Primo “Oleificio Cutrera”
- lemon
- pepper

Articolo tratto da: Anne to London

San Daniele prosciutto crudo “Prosciuttificio Prolongo” aged 18 months

Capocollo di Martina Franca “Slow Food”

Bresaola “Cavalier Umberto Boschi” with raw porcino

- 200 g bresaola
- 1 porcino
- Extra virgin olive oil Primo “Oleificio Cutrera”
- lemon
- pepper

Slice the Bresaola and place the slices on a plate and season them with lemon and extra virgin olive oil.

Finely chop the porcino into slices and place them on the bresaola. Add a little olive oil, salt and pepper on top.

Data

Mixed Antipasto: raw ham, capocollo and bresaola with porcino