1 tender prosciutto, 4 kg
5 cups of wine
5 cups of cold water
8 grams of black pepper
1 1/4 cup of well-soaked breadcrumbs
2 tablespoons of honey
180 g of peeled and ground almonds
Rinds and juice from 1 orange
Wheat flour
Mostard sauce
3/4 cup of mustard
3 tablespoons of cold water
1 1/2 cups of soaked breadcrumbs
1 1/2 teaspoons of salt
4 1/2 teaspoons of black pepper
1/2 cup of red wine vinegar
1 cup of olive oil
1 tender prosciutto, 4 kg
5 cups of wine
5 cups of cold water
8 grams of black pepper
1 1/4 cup of well-soaked breadcrumbs
2 tablespoons of honey
180 g of peeled and ground almonds
Rinds and juice from 1 orange
Wheat flour
Mostard sauce
3/4 cup of mustard
3 tablespoons of cold water
1 1/2 cups of soaked breadcrumbs
1 1/2 teaspoons of salt
4 1/2 teaspoons of black pepper
1/2 cup of red wine vinegar
1 cup of olive oil
Place the prosciutto in a large pot and add the water and wine
Add the black pepper in grain form
Cover and let it simmer, cooking for about 2 hours
Remove the prosciutto from the caldron and continue cooking the caldron for another 30 minutes, until reduced to 5 cups
Remove the thick skin from the prosciutto and leave the fat, just trimming it evenly
Place in a baking dish
Mix 1 1/4 cup of soaked breadcrumbs in a small bowl with honey, almonds, 1/3 cup of the mustard sauce, rinds and orange juice, and enough wheat flour to obtain a thick paste
Spread the paste over the prosciutto
Remove excess fat from the prosciutto caldron and pour 1 cup around the prosciutto
Bake in a moderate oven for 20 minutes or until well golden
Place in a serving dish and let rest for 20 minutes
Make superficial cuts on the prosciutto to form squares or lozenges
Garnish with parsley and bay leaves
To make the mustard sauce, mix all ingredients except olive oil
Add this slowly, stirring well
After removing 1/3 cup for the topping, serve the remaining separately
Choose a smooth beet, without wrinkles
Peel carefully
Form a rose by making some cuts in the beet.
