Ingredients:

• 100 gr of Prosciutto Crudo
• 1 tablespoon of dry Marsala
• 100 ml of cold cream

Execution:

To surprise the guests with really tasty, but simple at the same time, appetizers, use the Prosciutto Crudo to embellish pies, breadsticks or typical Emilian preparations such as Gnocco Fritto or Tigelle. An even more delicious version is the Prosciutto Crudo mousse, which can be prepared in a very short time: chop 100 gr of Prosciutto Crudo in a blender, adding 1 tablespoon of dry Marsala; whip 100 ml of cold cream from the refrigerator, add it and let the mixture stand for at least an hour. The ham mousse is an excellent finger food, to accompany crostini or vol-au-vent.