Whether it’s because of the economy or your point of view, going back to basics is smart. Here’s a recipe that is as basic as it gets. It serves as a delicious treat, perfect for a snack or pre-dinner appetizer.
If you are entertaining guests, Proscuitto Wrapped Grissini works well as antipasto served with Parmigiano-Reggiano, olives and wine. Antipasto should be served at the table to signal the start of dinner. It’s ideal for long, leisurely summer meals when friends and the sun stay out late!
Priscuitto Wrapped Grissini – serves 6
Ingredients
- 12 thin slices prosciutto di Parma
- 12 grissini
Preparation
Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.
To make this recipe a bit more special, spread some black-truffle butter on the grissini before wrapping the proscuitto. This comes addition comes from Nancy Silverton of LA’s Osteria Mossa.
For a wonderful black-truffle butter try D’Artagnan you can order online:
Portion of Image From Gourmet Magazine
{ 3 comments… read them below or add one }
That looks perfect! I’m definitely going to use that next time I have those bread sticks!
I have now made this on two occasions and each time was a unqualified success. The first attempt was as an appetizer to t-bones and salad and the second try as a tapas serving with garlic & dill hummus, salad from our garden, and veggie skewers. I would suggest ensuring the prosciutto di Parma is mostly meat rather than cheese which helps in melding the slices around the grissini. My first attempt had a lot of cheese and had difficulty with the wrap while the second time the prosciutto di Parma was mostly meat and was very malleable. I would also add that it goes well with Chianti, cabernet, and even pinot grigio.
yes love it with Chianti!