Sfilati with Prosciutto and Ricotta Cream
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Oven-baked tomato sfilati (breadsticks) | 12 |
| Ricotta cheese | 250g |
| Fresh basil leaves | 1 sprig |
| Prosciutto crudo (thinly sliced) | 12 slices |
| Sliced almonds | 2 tbsp |
| Pecorino cheese (grated) | 20g |
| Extra virgin olive oil | 2 tbsp |
| Fine salt | To taste |
| White pepper | To taste |
Instructions:
-
Prepare the Ricotta Cream:
Begin by making the basil ricotta cream. In a food processor, combine the ricotta cheese, fresh basil leaves (washed and dried), sliced almonds, and grated Pecorino cheese. Pulse in short bursts to blend, making sure not to overheat the basil. Continue until the mixture becomes a smooth, creamy texture. -
-
Assemble the Sfilati:
Lay the oven-baked tomato sfilati on a serving platter. Take each sfilato and spread a generous layer of the basil ricotta cream on top, creating a creamy base for the prosciutto. -
Wrap with Prosciutto:
Carefully wrap each sfilato with a thin slice of Prosciutto crudo from Carpegna, ensuring it envelops the ricotta-covered breadstick completely. -
Garnish and Serve:
Drizzle a little extra virgin olive oil over the wrapped sfilati for a glossy finish. Lightly season with fine salt and white pepper to taste. For an added touch, decorate each sfilato with a small basil leaf and a few slivers of almonds for crunch. -
Final Touch:
Serve immediately or allow the flavors to meld for a few minutes before enjoying these delicious, savory appetizers.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 |
| Protein | ~9g |
| Carbohydrates | ~18g |
| Fat | ~12g |
| Fiber | ~1g |
| Sodium | ~350mg |
This recipe combines the rich flavors of creamy ricotta, fragrant basil, and the delicate saltiness of prosciutto. The crunchy almond topping adds texture to every bite, making it an irresistible appetizer perfect for any occasion!
