Cooks in: 30mins
Levels: Easy
Serves: 6
List of Ingredients
- 14 OZ. of prosciutto cotto, or ham
- 7 OZ. of robiola or similar soft cheese
- 2 SHEETS of shortcrust pastry dough (pâte brisée)
- brandy
- salt
- pepper
Method
1
For the prosciutto cotto mousse: In a food processor, chop the prosciutto cotto (ham). Add the robiola cheese, a dash of brandy, and a pinch of pepper and blend, adding salt as needed. Cover with plastic wrap and refrigerate.
2
For the wafers: Preheat the oven to 350°F. Roll out the shortcrust pastry dough. Cut out a number of discs and pierce with a fork. Bake for 14-15 minutes. Let cool completely. Once cool, store in an airtight container.
3
Transfer the prosciutto mousse to a serving bowl. Garnish it with pieces of mostarda (candied fruit in a syrup with white mustard), Taggiasca olives, pickled capers, ground pepper, and salt flakes to taste. Serve with the wafers.