Prosciutto Paté Recipe - Spuma di Prosciutto - Prosciutto Spread Recipe
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This is a delicate spread for crostini, made with prosciutto cotto -- cooked ham. In addition to being a tasty antipsto (on the crostini), it will also be a nice dip at parties.
See Also
Other meat based antipasti
Serve with lightly toasted crostini and a crisp white wine, or a rosé.
[blockquote shade=grur]My Response to CCSanton's comment:
Thank you for bringing up the problem with the texture. It lies, I think, with the cheese. Mascarpone is softer and more spreadable than cream cheese, but also has a degree of elasticity that helps it to act as a binder for the other ingredients it's combined with.
While making mascarpone from scratch is involved, you could beat 2 ounces of cream cheese with a tablespoon of heavy cream (liquid, not whipped), or with 2 teaspoons heavy cream and one of butter or sour cream until the mixture is smooth and creamy. This should make the spuma less crumbly.
In terms of kick, this recipe does lend itself to improvisation. You could, for example, add a teaspoon of paprika to it.
As for removing the mold, the mold, which should be smooth sided, must be well buttered, and the heat of the cloth must melt the butter or it will stick.
Kyle Phillips, Your Guide to Italian Cooking
This is a delicate spread for crostini, made with prosciutto cotto -- cooked ham. In addition to being a tasty antipsto (on the crostini), it will also be a nice dip at parties.
See Also
Other meat based antipasti
Ingredients
- 3/4 pound (300 g) cooked ham
- 2 ounces (50 g) fresh mascarpone (a light, creamy cheese similar to but less stiff than Philadelphia cream cheese)
- 1/4 cup butter
- 1/3 cup cream, whipped
- Salt & pepper to taste
- A mold of sufficient size to contain all the ingredients, buttered
- Thinly sliced, lightly toasted Italian bread or Baguettes
- Prep Time: 20 minutes
- Total Time: 20 minutes
Preparation
Put the ham through a meat grinder. Beat the cheese and the butter until the mixture is soft and creamy, season it to taste with salt and pepper, and fold in the cream and the ground ham. Transfer the pate into the mold and chill it for a couple of hours in the refrigerator. When you are ready to serve it, place the mold concave side down on your serving platter, wipe it with a cloth dipped in boiling water to melt the butter, and lift it away to expose the pate.Serve with lightly toasted crostini and a crisp white wine, or a rosé.
[blockquote shade=grur]My Response to CCSanton's comment:
Thank you for bringing up the problem with the texture. It lies, I think, with the cheese. Mascarpone is softer and more spreadable than cream cheese, but also has a degree of elasticity that helps it to act as a binder for the other ingredients it's combined with.
While making mascarpone from scratch is involved, you could beat 2 ounces of cream cheese with a tablespoon of heavy cream (liquid, not whipped), or with 2 teaspoons heavy cream and one of butter or sour cream until the mixture is smooth and creamy. This should make the spuma less crumbly.
In terms of kick, this recipe does lend itself to improvisation. You could, for example, add a teaspoon of paprika to it.
As for removing the mold, the mold, which should be smooth sided, must be well buttered, and the heat of the cloth must melt the butter or it will stick.
Kyle Phillips, Your Guide to Italian Cooking
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