TDM CCN Header

09 April 2011

Prosciutto Crudo (Ham) Roll with Gorgonzola and Pear


If you are in a rush and have no idea what to prepare for starters, grab these three ingredients and roll away. It takes very little time and effort and you can come up with some presentable and sumptuous rolls. I guess gorgonzola has a peculiarity that some tiptoe around whether to eat it or not. Blue cheese, wherever it comes from, is always delicious.

As a child, I had always been curious about its strong taste but repulsed by its pungent smell. My father used to take home some Danablu, a Danish blue cheese and most of the household run away as soon as he opens the package.  No one was adventurous enough to taste the smelly blue-veined salty cheese. I learned to eat it, then slowly loved it. Undoubtedly, I eventually tried the different varieties from different countries. Then I encountered gorgonzola. I found it less salty than its cousins.  Gorgonzola dolce is soft, creamy and has a mild taste compared to the other variety, gorgonzola piccante, which is crumblier and stronger. 

Gorgonzola has the Protected Geographical Status under the European law. It means that the complete production (cows and forage included) of the cheese should be done strictly in the registered areas. It is believed that it originated from a town called with the same name in Italy in the 10th century.

If you can't find gorgonzola, substitute it with the French Roquefort, the English Stilton or the Danish Danablu



Prosciutto Crudo (Ham) Roll with Gorgonzola and Pear

Yields 12 rolls
Ingredients:
  • 6 slices of prosciutto crudo or any ham (with a normal slice, I am able to make 2 rolls) 
  • 6 teaspoons Gorgonzola dolce or piccante (1/2 teaspoon per roll)
  • 1 pear (one medium-sized pear makes about 20 rolls) 
  • Parsley (optional)
Directions:
  1. Prosciutto slices are never the same.  If you get an average slice, cut it in the middle.  The roll shouldn't be too thick nor too long.
  2. Peel and core the pear.  Cut into small pieces, the same height as the prosciutto and just about a centimeter thick.  Do not cut them too much in advance because they oxidize fast.
  3. To make the rolls, lay the prosciutto flat on a plate, put one slice of pear and 1/2 teaspoon of gorgonzola beside it.  Roll.  Put a leaf of parsley on top to decorate.