Pršut i Sir
The Quirky Foodster Team
Ingredients
- Njeguški pršut (or a good-quality prosciutto), thinly sliced — 200 g (7 oz)
- Aged sheep's or cow's milk cheese, sliced — 150 g (5 oz)
- Olives — a handful
- Slices of fresh bread — a few
- Olive oil, for drizzling
Method
- Arrange the sliced pršut and cheese attractively on a platter.
- Scatter olives around the edges.
- Drizzle lightly with olive oil.
- Serve with fresh bread on the side.
- Present at room temperature so the flavours are fully expressed.
Introduction: A simple plate of air-dried smoked ham and aged cheese, a classic starter that showcases two of Montenegro’s most celebrated products.
Cultural Background: Njeguši pršut, smoked and air-dried in the cool mountain winds of the Njeguši region, is one of Montenegro’s most prized foods, traditionally served simply alongside local cheese as a starter to any proper meal.
Tips: Let the pršut and cheese come to room temperature before serving for the best flavour and texture. Slice the pršut as thinly as possible, as is traditional.
Variations: Add a few slices of fresh tomato or fig for extra freshness. Include a small dish of honey for drizzling over the cheese.
Storage: Store components separately, wrapped, in the refrigerator for up to 5 days.
Reheating: This is a cold, room-temperature dish and is not reheated.
Nutrition: Per serving (approx.): 320 kcal, 20 g protein, 24 g fat, 8 g carbohydrate.
FAQs:
Q: What is Njeguški pršut?
A: A protected, traditionally smoked and air-dried ham from the Njeguši
Q: What cheese pairs well?
A: A firm, slightly salty sheep’s or cow’s milk cheese from the same
- Njeguški pršut (or a good-quality prosciutto), thinly sliced — 200 g (7 oz)
- Aged sheep's or cow's milk cheese, sliced — 150 g (5 oz)
- Olives — a handful
- Slices of fresh bread — a few
- Olive oil, for drizzling
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