Croutons with caramelised PROSCIUTTO DI CARPEGNA PDO and pine nuts
- Typology: La scuola di cucina "Sale&Pepe"
- Difficulty:
Ingredients (4)
- 9 slices of sandwich bread
- 100 g of Prosciutto di Carpegna PDO
- 60 g of butter
- 100 g of sugar
- 60 g of raisins
- 60 g of pine nuts
- Two of apple cider vinegar
- Dry white wine or Armagnac (to soak the raisins)
Preparation
- Soak the raisins in white wine or Armagnac and in the meantime slice the Prosciutto di Carpegna PDO into thin
- Cut the bread into 18 small You can use a metal tool with a diameter of about 4 cm at the most. Brown the bread in a pan with a little butter.
- Put the pine nuts together with 40 grams of butter and sugar in a pan, and prepare a caramel sauce by keeping the pan on a low heat and moving it as little as Pour two tablespoonfuls of vinegar and wait until it evaporates completely. Then squeeze the liquid out of the raisins and add them too.
Stir a little, remove it from the heat and then add the strips of Prosciutto di Carpegna PDO.