At my London restaurant, Mele e Pere, Prosciutto di San Daniele is a star ingredient in many of the dishes on my menu. The saltiness makes the prosciutto an ideal wrap for white meat dishes like chicken or rabbit, infusing the dish with a delectable smoky flavour.
1 large saddle of rabbit
Kidneys and liver from the rabbit
2 leaves sage
1 head garlic
Salt and pepper
300g San Daniele
10 small carrots
200g flat beans
Bone the saddle of rabbit. Saute the liver and kidneys for a few seconds. Place the saute'ed liver and kidneys in the middle of the two loins. Sprinkle with the tarragon and sage leaves and roll the saddle very tightly making sure the liver and kidneys remain inside. Wrap with the San Daniele. Tie the saddle carefully with string. Roast the saddle in a hot pan with some olive oil, garlic and rosemary until nicely golden brown on all sides.
Cook for about ten minutes, remove from the pan and leave to rest in a warm place for five minutes. Remove the string and cut the saddle into eight slices. Cut the flat beans into thin strips and blanch in salted boiling water for about four minutes and refresh in iced water.
Wash and peel the carrots and slice into 1cm rounds. Roast the carrots in a pan with olive oil for about eight minutes. Remove the string and cut the saddle into eight slices. Place two slices of saddle on each plate, serve with the hot and seasoned vegetables, and finish with the juices from the pan.
Wine pairings: Pinot Grigio and Chardonnay from the Friuli Venezia Giulia region.
Pinot Grigio has an elegant bouquet, a certain creaminess, and a good body when created from ripe grapes, which gracefully complements the white rabbit meat in combination with prosciutto. Chardonnay is an equally complementary varietal to this dish, with its buttery characteristics and oak agents providing a well-balanced wine match.
Andrea Mantovani is the local market ambassador for Prosciutto di San Daniele and Friuli Venezia Giulia wine PDOs. meleepere.co.uk
Read more: Andrea's recipe for wild asparagus and fried egg with prosciutto.