Italian Recipes
CANAPE' ALLA VERZA E PROSCIUTTO DI Parma ®

CANAPE' ALLA VERZA E PROSCIUTTO DI Parma ®

Canapes of Savoy Cabbage & Prosciutto di Parma ®

How to make the Canapes of Savoy Cabbage and Prosciutto di Parma ®:

Blanch the Savoy cabbage leaves in salted boiling water for about 5 minutes. The cabbage should still be crunchy. Cool cabbage leaves in a bowl of cold water, then pat them dry with paper towels.

Arrange half of the leaves on a board in one layer, but slightly overlapping to form a solid rectangle. Place prosciutto slices atop the cabbage. Top with another cabbage rectangle and another prosciutto layer. Starting from the narrower side, roll up the layers of cabbage and prosciutto quite tightly. Once they are completely rolled up, wrap the roll in plastic film and refrigerate for at least 1 hour.

Then unwrap and use a very sharp knife to cut this cabbage/prosciutto roll into 1/2 inch slices. (A very sharp knife is necessary to make clean slices.) Place a small piece of sliced prosciutto on each bread square and top it with a slice of cabbage-prosciutto roll. Top each canape with a leaf of Italian parsley.

Courtesy of Giuliano Bugialli

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM