Culatello and bocconcini
There's something decadent about wrapping sheer slices of fine air-dried ham around sweet, delicate mozzarella cheese. Maybe it's the expense, so why not go all the way: upgrade from proscuitto to culatello, the finest Parma ham made from the rump of the thigh, and use fresh buffalo bocconcini air-freighted from Italy.
- No recipe required - just drain the whey from four or five balls of cheese and unwrap about 75g of ham. You can tear them into smaller pieces if you want to while eating.
- Pick a few basil leaves and put some fruity extra virgin olive oil in a small dish. Wrap the bocconcini, with a little torn basil, in slices of culatello and dip in a little oil on the way to your partner's mouth.
- Serve with a dry rose wine, or a chilled light red from the north of Italy.