Appetizers
Pršut i Paški Sir
Ingredients
- - 200 g (7 oz) Dalmatian pršut (air-dried ham), thinly sliced
- - 200 g (7 oz) Paški sir (Pag cheese) or aged pecorino, thinly sliced
- - 1 handful black or green olives
- - 2 tbsp extra virgin olive oil
- - 1 small bunch fresh figs or grapes (seasonal)
- - Crusty bread, to serve
Method
- Arrange the sliced pršut in loose folds across one side of a wooden serving board.
- Arrange the sliced cheese alongside.
- Scatter olives and fresh fruit around the board.
- Drizzle the cheese lightly with olive oil.
- Serve immediately at room temperature with crusty bread.
Introduction: A simple but revered Dalmatian starter pairing air-dried prosciutto (pršut), cured for months in the bura winds of
the Adriatic coast, with the strong, slightly salty sheep's cheese from the island of Pag.
Cultural Background: A simple but revered Dalmatian starter pairing air-dried prosciutto (pršut), cured for months in the bura winds of
the Adriatic coast, with the strong, slightly salty sheep's cheese from the island of Pag. Together they represent
the pinnacle of Croatian coastal charcuterie, usually served as the opening course of any celebratory meal.
Tips: Remove the cheese from the fridge 20 minutes before serving for the best flavour. Slice the pršut as thinly as
possible for the best texture.
Variations: A vegetarian board can substitute the ham with marinated grilled vegetables.
Storage: Best assembled fresh; components can be stored separately, wrapped, for up to 5 days.
Reheating: Not applicable — served cold.
Nutrition: Per serving (approx.): 320 kcal, 22 g protein, 24 g fat, 4 g carbohydrate.
FAQs
Q: What makes Pag cheese distinctive?
A: It's made from milk of sheep that graze on salt-sprayed, herb-covered pastures, giving it a distinct sharp, slightly salty flavour.
Q: Can I substitute the ham?
A: Prosciutto crudo is a reasonable substitute if Dalmatian pršut isn't available.