When i eat a slice of good quality prosciutto, my taste buds activate my brain with memories of the best prosciutto i have ever consumed at the Mercato Centrale in Florence, Italy. You walk into this amazing market and whole pigs hang from the ceiling. The best local wines, truffles, breads and produce are also available. At the Mercato Centrale you will find prosciuttos of every type and different regions in Italy, definitely a experience as you walk down the aisles tasting all the swine you can think of... have your belly ready and your wallet, since prosciutto comes with a expensive price tag.
I served this dish as one of 5 courses for a tasting menu over a bed of fresh arugula and spinach and paired with Davis Family Vineyard Cuvee Luke for a very special experience.
Printable Recipe - click here
Ingredients for 4 cups:
8 slices prosciutto
1 cup bocconcini mozzarella
2 tablespoons basil chiffonade
salt and pepper
Lay out 4 oven safe ramekins. Place 2 slices of prosciutto in each cup. They should be laid in a different way so you can close it up when done.
In a small bowl, toss together mozzarella, tomatoes, pine nuts, basil chiffonade, a good drizzle of truffle oil and salt and pepper to taste.
Divide mixture amongst the prosciutto filled ramekins. Wrap prosciutto around mixture to close, secure with toothpick if needed. Set aside while preheating oven to 400F.
Bake prosciutto cups for 15 to 20 minutes, until prosciutto is crunchy and cheese is slightly melted. Carefully remove from ramekins, discarding toothpicks and serve over a bed of greens drizzled with good quality extra virgin olive oil.