Proscuito Alla Pepperonatta

Proscuito Alla Pepperonatta
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 1

    pepper, colour of your choice, cut in 4

  • 0.500

    summer squash, cut lengthwise in slices about 1/5 th of an inch (0.5 cm) thick

  • 2 Tbsp.
    (30 mL)

    olive oil

  • Salt and pepper to taste

  • 4


  • 1

    triple cream brie

  • 1 Tbsp.
    (15 mL)

    olive oil

  • sufficient quantity of watercress

  • slices of bread with crust on


Preheat the barbecue to medium heat. In a bowl, mix the pepper and summer squash with the oil, salt and pepper. Cook on the barbecue 2 to 3 minutes each side. Return to the bowl, cover and set aside.

On a counter, spread the slices of proscuito to meet at the centre, forming a star. . (This will serve to enclose the cheese in a sack.)

Cut the grilled pepper in fine strips and the slices of summer squash in two.

Place a few strips of pepper and two slices of summer squash at the centre of the slices of proscuito.

Top the vegetables with cheese and then top the cheese with vegetables.

Close the sack carefully so as not to allow any cracks. Close the proscuito at the top with tooth picks half way down through the centre of the cheese.

Brush the sack with oil and place it on a square sheet of aluminum foil and then on the barbecue over low heat for about10 minutes

Cover the bottom of a plate with watercress, sprinkle lightly with dressing and carefully place the sack there.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007