Tempo di Lettura: 2 minuti

Prosciutto di San Daniele is an excellent source of protein, vitamins and minerals. It’s a natural Italian food and a kitchen essential. We love sharing recipes and suggesting food pairings with you such as our recipe from Chef Antonia Klugmann – a salad with anchovies and Prosciutto San Daniele DOP.

Ingredients for 4 people:

• 4 canasta lettuce leaves or gentilina (if you can’t find either of these lettuce varieties, substitute with a crisp green leafy lettuce).

• 100g  fresh green beans

• 100g cucumber

• 50g fresh parsley

• 25g anchovies

• 10 fillets of fresh anchovies

• Aromatic herbs (such as rue or salt grass)

• Dried seaweed powder


  • Start by gently rinsing the lettuce leaves of the salad keeping the crunchy parts. 
  • In a non-stick pan, blanch the lettuce with a little oil for a few minutes and season with salt. 
  • Proceed with the dressing by placing the cucumbers, green beans and parsley in a food processor or juicer unit you create a juice. 
  • To make the anchovy salsa, place the anchovy fillets in a baking dish with the skin facing down in the pan. Season with oil and salt and bake at 220°C until caramelised. Then mix the fillets with a ladle of hot water and a few anchovies in salt.
  • To serve, marinate the leaves with the juice for a few minutes. Then place them in the dish, add the anchovy sauce, the slices of Prosciutto di San Daniele and dress with a drizzle of extra virgin olive oil. 
  • Add aromatic herbs and dried seaweed powder to taste.  

Realised with the support of Mipaaft DM 52138 of 13/07/2018


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