This Christmas, transform your table into a jubilation of flavours, with a touch of elegance and refinement, thanks to the savoury Christmas wreath made with Prosciutto di San Daniele made by Alexandro Basta.
If, this year, you intend to indulge in a culinary tradition that will awaken your senses and win the hearts of your guests, the Christmas wreath made with Prosciutto di San Daniele is just the dish for you.
Not just a simple decoration, but rather a work of gastronomic art that will delight the palate of anyone you have the privilege of hosting in your home.
What is the secret behind this delicacy?
Obviously, the use of Prosciutto di San Daniele, an excellent product that embodies the centuries-old art of traditional processing.
If you’re not yet aware, this product, originating from the Friuli Venezia Giulia region, owes its quality to a unique combination of natural ingredients, favourable climate and craftsmanship.
Imagine your Christmas table adorned with a tasty garland, where Prosciutto di San Daniele delicately envelops every bite, mixing with the freshness of Stracchino cheese to give a symphony of taste.
Now, allow yourself to be tempted and immerse yourself in the preparation of this savoury Christmas wreath.
Discover the secret of a unique and unforgettable gastronomic Christmas and transform every bite into an explosion of taste and tradition.
Prosciutto di San Daniele invites you to create indelible memories around your table, where passion for good food joins the magic of the holidays.
Recipe for Christmas Wreath with Prosciutto di San Daniele:
Christmas Wreath with Prosciutto di San Daniele:
- 500 g type 1 or 0 flour
- 230 g milk
- 100 ml water
- 8 g yeast
- 40 g sugar
- 1 tablespoon of honey
- 50 g butter
- 12 g salt
- Prosciutto di San Daniele to taste
- In a bowl, add the flour, yeast, sugar, honey, water, milk and knead.
- Add the sugar, honey and, lastly, the salt and soft butter.
- Continue to knead until you get a smooth loaf and leave it to rise, covered in an oiled bowl, for 2 hours at room temperature and then in the fridge for at least 12 hours.
- Roll out the dough with a rolling pin, spread Stracchino, a sprinkling of parmesan and pepper, roll it up and, with the help of a string, form the rolls.
- Arrange them in a circle inside a buttered pan and leave them to rise covered until doubled (approximately 2 hours)
- Brush with egg, bake for 15 minutes at 180 degrees with a pan of water at the base of the oven and for another 15 without the pan (times may vary).
- Add a few tablespoons of cream cheese, fresh thyme, pink pepper and Prosciutto di San Daniele.