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Recipe by
A board that celebrates the gastronomic tradition of Emilia, where the stars are Parma cured meats and aged Parmigiano Reggiano. Everything is accompanied by a soft, fragrant focaccia with aromatic herbs. A convivial and authentic appetizer, designed to best enhance Viaemilia, an Italian Pilsner with an elegant and herbal profile.
Step 1 of 4: Prepare the focaccia: dissolve the yeast in warm water. In a bowl, combine flour, salt and oil, then add the water with the yeast and knead until you obtain a smooth dough. Let it rise, covered, for at least 2 hours.
Step 2 of 4: Roll out the dough on an oiled baking tray, sprinkle with chopped rosemary and thyme and bake in a preheated oven at 200°C for 20-25 minutes, until golden brown.
Step 3 of 4: Prepare the board: thinly slice the cured meats and arrange them neatly on a wooden board. Add the Parmigiano Reggiano shavings, a few figs cut in half and some walnuts.
Step 4 of 4: Finish the Parmigiano with a few drops of traditional balsamic vinegar and serve with the hot focaccia.
| Average values | Per serving189 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,730 kJ653 kcal | 1,447 kJ346 kcal |
| Fat | 33.22 g | 17.6 g |
| of which saturated fatty acids | 12.25 g | 6.49 g |
| Carbohydrates | 53.17 g | 28.17 g |
| of which sugars | 1.94 g | 1.03 g |
| Fibre | 2.25 g | 1.19 g |
| Protein | 37.11 g | 19.66 g |
| Salt | 2.83 g | 1.5 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Tree nuts
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
