Italian-Style “Sushi”: San Daniele Prosciutto DOP with rice and crisp veggies

Serves 8, makes 16 pieces For unique umami, instead of nori seaweed sheets use a slice of San Daniele to …

Cuisine
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Serves 8, makes 16 pieces

For unique umami, instead of nori seaweed sheets use a slice of San Daniele to create Italian “sushi”. Prosciutto di San Daniele PDO with its delicate aroma and rich flavor creates an unforgettable appetizer, wonderful with Prosecco Superiore DOCG.
The elegance of the prosciutto is ideal with simple vegetables like zucchini, carrots, enoki mushrooms or avocados.

16 thin slices of Prosciutto di San Daniele DOP
3 ounces cooked rice, served at room temperature
1 cup raw or cooked assorted vegetables cut into 2-inch julienne strips

At the center of each slice of San Daniele put a spoonful of rice and the vegetables. Roll, pressing from time to time, until well sealed. Arrange in a serving dish.

The perfect pairing: Conegliano Valdobbiadene Prosecco Superiore.

A taste of history:
Until 1983 production of Prosciutto di San Daniele was permitted only in the winter. On January 5, 1984 a law was approved to put an end to this restriction. This was a pivotal moment and allowed for double the number of San Daniele prosciutto on the market. Continuous yearly production was thanks to the use of modern air-conditioning systems.