I was first served a similar dish by my friend Carlo at Galloni Prosciutto in Langhirano, near Parma. He took thin slices of prosciutto, stuffed them with Robiola, and tied them close with a chive. A mouthful of flavor. Here I cook them and use an aged cheese, which is more tasty than a fresh cheese. Cook the “purses” just long enough to brown them. Overcooking will make them salty, and since Prosciutto di Parma is an air-cured product, it doesn’t need to be cooked to be rendered edible. When buying the prosciutto, ask for slices from the widest part of the ham, measuring about 8x4 inches.
The Social Daily at 1pm ET on CTV