In the heart of the Sassi di Roccamalatina Park was born, from the passion for good things, a traditional balsamic vinegar rich in the flavours and scents of our hills
  via Massimo D'Azeglio 763 Roccamalatina (MO)
tel.  333-7711395
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Ham (from Parma, 12 slices) 300 g
Balsamic vinegar 15 g
Extra virgin olive oil 30 g
Salt 1 pinch
Rocket salad 100 g
Parmesan cheese 60 g
Start with the dressing. Prepare an emulsion by placing in a bowl the balsamic vinegar, olive oil and salt.
Mix well with a fork until obtaining a homogeneous mixture.
Grate Parmesan flakes and set aside. After having washed and dried the rocket, season it in a large bowl, pouring the emulsion over it and stirring it well to flavour all the leaves.
Serve the rocket by placing it in the centre of a serving dish and garnish with the Parmesan flakes. Cut the slices of raw ham halfway along the length and make a small rose from each half: holding one of the ends of the ham, roll it up on itself, folding the flaps to make them look like the petals of a rose. Continue until you get 24. Put the little roses gently on the seasoned rocket, placing them in the canter as if to form a bouquet.
Emilian rose is ready, you can serve it by decorating the plate with a few drops of balsamic vinegar
Acetaia Campioni
via Massimo D'Azeglio 763
Roccamalatina (MO)
tel.  333-7711395
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