This is a deliciously simple - and elegant addition to any holiday buffet and also makes a great pass around bite for a celebratory party. 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 closed with a chive. A mouthful of flavor. Here I cook them and use an aged cheese, which is more tasty than a fresh cheese. Buone Feste!
#LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack
https://lidiasitaly.com/recipes/prosc...
Great with - • Prosecco Punch
Be sure to hit the Subscribe button so you don't miss any upcoming episodes!
Follow Lidia!
Official website: https://lidiasitaly.com/
Facebook: / lidiabastianich
Twitter: / lidiabastianich
Instagram: / lidiabastianich
