The savoriness of PDO Coppa, the sweetness of burrata, the meltiness of artichoke pate, the crunchiness of panigaccio and the boldness of ginger oil…a riot of flavors!

The 5 Elements:

1 Panigaccio

2 Artichoke pate

3 Coppa San Nicola PDO

4 Buffalo Burratina

5 Ginger oil

To prepare the artichoke pate :

-4 Artichokes

-1 clove of garlic

-1 pinch of salt

-1 drizzle of extra virgin olive oil

-1 tuft of parsley

-1 lemon to squeeze

We take 4 artichokes and clean them by removing the outer leaves, stem, heart tip and the stubble in the center. After cutting them into pieces, we can immerse them in a saucepan together with lemon juice and let them cook about 20 minutes. At this point we drain the artichokes and pour them into the blender adding a clove of garlic, a drizzle of oil and a pinch of salt. We blend them until a creamy consistency is achieved. We pour the artichoke pate into a bowl and let it sit in the refrigerator for about half an hour.

Preparation:

We top the panigaccio with artichoke pate and our Coppa Piacentina DOP. We lay the buffalo burratina on top of the panigaccio and pour a drizzle of ginger oil to make the flavor crisp and contrast with the sweetness of the artichokes and burrata.

So creamy that it melts in your mouth!

#GoodAppetite!

You can find San Nicola PDO ham and all San Nicola cured meats at www.parmaegusto.com