October 20, 2008

Piquant prosciutto crudo, ricotta, limone candito e rucola panini

French baguette is an all time classic for a sandwich, even in Italy. But if you’re using classic bread, a nice idea is to let your creativity work on choosing what to put inside. Prosciutto crudo (simply called prosciutto in North America) has a savory quality that pairs well with creamy ricotta cheese. Arugula gives freshness and peppery flavor. Finally, canditi di limone or Italian candied lemon peel completes the sandwich with an interesting zing.

Ingredients (for 2 sandwiches)
1 medium sized baguette
6 paper-thin slices prosciutto
1/3 cup ricotta cheese
1 Tbsp olive oil
1 Tbsp candied lemon peel

Slice the baguette in half lengthwise. Mix the ricotta cheese with the olive oil and candied lemon peel. Simply put the slices of prosciutto on one half of the baguette. On top, spread the ricotta mixture. Add the arugula and a touch of coarse salt. Close your sandwich.
Posted by Daziano at 9:19 PM |  


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