Balsamic ananas, with hard Bra Dop Valgrana and prosciutto (raw ham)
100 g of hard Bra Dop Valgrana
50 g of butter
2 cl of balsamic vinegar
20 cubes of ananas of 2.5 cm high
20 slices of raw ham
Cut the ananas into regular dices and put them over a greaseproof paper. Melt the butter in a anti-adherent frying pan.
Scald quickly the ananas with the balsamic vinegar paying attention not to undo it, then put the small cubes on greaseproof paper again in a cold environment.
Roll on top the ham around the ananas making sure it adheres well. Lay some thin slices of hard Bra before serving.
Chef Paolo Pavarino