Crostini with Paté Prosciutto Cotto Affumicato Recipe: one of the most tasty antipasto for crostini at Mama Isa's Cooking Classes Italy Venice
INGREDIENTS (to serve 4 people):200 g smoked cooked ham
200 g of Ricotta Cheese or Mascarpone Cheese
40 g unsalted butter (at room temperature)
salt to taste
black pepper to taste (ground fresh from the mill)
a loaf of rustic bread
DIRECTIONSPut the “prosciutto cotto affumicato” in a food processor.
Pulse a few time more.
Slowly add the butter and ricotta or mascarpone and salt and black pepper, in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. The patè must be quite tender and juicy and not dried. In the meantime slice the rustic bread in 1cm thick slices. Grill the rustic bread slices to a golden brown. Spoon a generous amount of pate onto each bread slice. Serve immediately (if you like, more black pepper on the top).
And if you want learning how to make an authentic and traditional crostini in Italy, take a cooking class or ask a " crostini class " at Mama Isa's Cooking Classes in Italy near Venice, of course!!!! Book your cooking class now. Click here
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