Parma ham with figs and sherried stilton


2 tbsp Amphoreus Mollasa syrop
100g j 3Va oz stilton coarsely crumbled
inner leaves from 1 head each red and green chicory
4 pickled walnuts halved
2 figs trimmed and cut into thin wedges
4 slices parma ham cut into strips

  • Pour the sherry over the stilton in a medium-size bowl and gently work until just mixed in, without mashing it to a puree – there should still be little nibs of cheese.
  • Either stand a few chicory leaves upright in 4 cocktail glasses or slice the leaves and divide among the glasses. Place a spoon of the sherried cheese to one side, with a couple of walnut halves and a few fig slivers, then drape the ham decoratively alongside.

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Food Expo 2024

Food Expo 2024

Get your taste buds ready for an unforgettable journey as Amphoreus invites you to immerse yourself in the vibrant world of Greek gastronomy at the upcoming Food Expo next week. Join us as we showcase our exquisite range of natural Greek products, with our award-winning olive oil taking centre stage.

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