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Pandorato
Golden Bread
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1995
This is a speciality from the countryside towns of the Lazio, the province around Rome. Like all the cuisine of this area, it is a fairly heavy dish with a good substantial texture. Serve as an antipasto or as a lunchtime snack (if they are prepared in advance) with plenty of fresh green salad. Also an ideal picnic food.
Ingredients
Method
Cut all the crusts off the bread and cut each slice in half to make a rectangle. Cut the prosciutto to the same size. Make sandwiches, putting a slice of prosciutto and mozzarella cheese in each one. Use more prosciutto and mozzarella than bread if you get towards the end and still have some left.
Dip the sandwiches in milk (dip not soak), then arrange all the sandwiches on a large plat