These roulades represent the union of two certified European quality products: Prosciutto Carpegna PDO and Pruneaux d’Agen PGI. We pair them with a Terre Siciliane Rosso del Soprano 2018 Palari.
Ingredients for 2 people:
6 thin beef slices, 6 slices for Prosciutto Carpegna PDO, semi-aged cheese as needed, flour as needed, white wine, 6 pitted Pruneaux d’Agen PGI, extra-virgin olive oil, salt and pepper, 1 garlic clove and 6 sage leaves.
Directions:
Season the beef slices with salt and pepper. On each place a sage leaf, then a slice of prosciutto, some cheese and lastly the prunes that have been chopped finely.
Roll up each slice to create a roulade and flour the ends. Secure each roulade with a toothpick.
Sauté the roulades in a pan with a trickle of EVOO and the garlic clove and douse with white wine.
Serve hot so the cheese is still stringy.
Wine to pair:
(edited by Stefania Vinciguerra)
Terre Siciliane Rosso del Soprano 2017 Palari
Lively garnet red color. Attractive aromas of spices, enveloping notes of pomegranate and blood orange, cassis and smoky hints. Savory and tense taste, dynamic sip, elegant and neat, long and spicy finish.
Production area: old vineyards located in Santo Stefano Briga, one kilometer from the sea, view of the Strait of Messina. Volcanic, sandy, mineral-rich soil, altitude of 600 meters, very steep slopes.
Grape varieties: 60% Nerello Mascalese, 20% Nerello Cappuccio, 20% Nocera and Galatena, bush-trained.
Harvest: late September, early October.
Vinification: fermentation with indigenous yeasts at controlled temperature in stainless steel and maturation 18 months in second-passage barriques.
Alcohol content: 13.5% vol.
Serving temperature: 16-18°C
Recommended food pairings: tagliatelle with meat sauce, lightly cooked red meats, aged cheeses.
