Take your Christmas Platter to the next level with Prosciutto di Carpegna PDO
Take your Christmas platter to the next level with Prosciutto Di Carpegna PDO, a premium prosciutto that the EU Gem Ham Campaign has brought to Australia. For example, a traditional addition to the Christmas platter in Europe is Gnocco Fritto - a popular dish that is enhanced by Prosciutto di Carpegna PDO and screams “festive” the moment it hits the table.
Check out this fabulous Gnocco Fritto recipe to add to your Christmas platter, from Chef Andrea Vignali (The European Union’s EU Gem Ham Campaign recently announced celebrated chef Andrea Vignali as its new Australian Brand Ambassador):
Serves 2
Time 25 Minutes
Ingredients
• 160ml of water
• 1tsp active dry yeast
• 350g plain flour, sifted, plus more for dusting
• 550g lard, at room temperature
• 1 pinch of fine sea salt
• 20g Prosciutto di Carpegna PDO
• Parmigiano Reggiano, as much as needed
• 20g chives
• 100g goats cheese
• 1tbsp Extra virgin olive oil (EVOO)
Directions
• Dissolve the active dry yeast in 160ml of warm water. Let it sit for 5-10 minutes or until it becomes frothy.
• In a mixing bowl, combine the sifted flour and fine sea salt.
• Gradually add the yeast mixture and mix well until the dough begins to form.
• Add room-temperature lard and continue to mix for about 5 minutes, then add the salt and mix for an additional 2 minutes.
• Allow the dough to rest and proof in a warm space for 15 minutes.
• Roll out the rested dough on a floured surface to about 5cm thickness.
• Cut the dough into squares, making each square approximately 3cm on one side and 5cm on the other.
• Heat a generous amount of oil in a deep-fryer or a large pot.
• Carefully fry the dough squares in the hot oil. To ensure they puff up properly, use a spoon to constantly cover the gnocco with hot oil. Fry until they are golden brown.
• Remove the fried gnocco from the oil and place them on paper towels to drain excess oil.
• Allow them to rest.
• Mix goat cheese, chives, and a splash of E.V.O.O. until smooth.
• Chill in a piping bag.
• Make a small pocket in each gnocco and fill with the cheese mixture.
• Plate with a little dot of the cheese mixture, place the filled gnocco on top, cover with Prosciutto di Carpegna PDO, and grate Parmigiano Reggiano over it.
• Buon appetito!
To download the recipe and more visit https://gemham.eu/en-au/
Known for his passionate commitment to sustainability, food integrity and culinary excellence, Chef Andrea Vignali brings a dynamic and authentic voice to the promotion of premium European ham – Prosciutto di Carpegna PDO – in the Australian market.
A trained chef who honed his skills under some of the most renowned culinary masters in Italy, Andrea Vignali has become a standout figure in Australia’s gastronomic landscape. As co-owner of a fine-dining restaurant in Carlton, Melbourne, he has earned widespread acclaim for his refined approach to modern Italian cuisine. His menus celebrate premium ingredients, executed with precision, integrity, and a philosophy rooted in seasonality and zero-waste practices.
A long-time advocate for sustainable dining and thoughtful consumption, Chef Andrea Vignali’s appointment as ambassador perfectly reflects the values of the EU Gem Ham campaign, co-funded by the European Union, which champions quality, authenticity and centuries-old European tradition. His profound appreciation for artisanal produce and his talent for storytelling through cuisine make him the ideal partner to introduce Australian consumers and industry professionals to the outstanding qualities of EU-certified Prosciutto di Carpegna PDO.
“I am honoured to represent EU Gem Ham campaign co-funded by the European Union in Australia,” said Chef Andrea Vignali. “As an Italian chef, I’ve grown up with authentic products and traditions. To have Prosciutto di Carpegna PDO now available in Australia is a great opportunity—both for chefs and for home cooks who appreciate true quality.”
This and much more information about Prosciutto di Carpegna PDO can be found on the official project website www.gemham.eu and on Instagram @consorzio_carpegna.