Ingredients:

400 g butter, diced, room temp
400 g Grana Padano, grated
380 g plain flour6 slices prosciutto, sliced thin

Method:

1. Preheat oven to 180c
2. To make the parmesan sables, blend everything EXCEPT the prosciutto in a high powered food processor until just combined.
3. Turn out and roll into slightly larger than a 20c coin sized logs, wrap in cling film and chill.
4. Once cold, cut into ½ cm thick pieces, place onto oven tray lined with baking paper making sure to leave space between each sable. Freeze for 30 minutes.
5. In the meantime, in between two identical oven trays, line 1 with baking paper, add prosciutto in single layer. Put another piece of baking paper on top and top with second baking tray.
6. Bake in oven at 160c for 10 – 14 mins being sure to check after 10 to ensure its not burning. NOTE – when hot the prosciutto will be soft, once left at room temp for 5 minutes you will be able to see how crisp it is, you may need to cook a little longer!
7. Remove cold sables from the freezer and bake for 8-10 mins or until light golden. Don’t overcook!
8. To assemble, add a small dollop of your favourite chutney or relish atop the sable (we suggest a fig chutney or olive tapenade) and top with a piece of crispy prosciutto.

Our 2020 True Colours Casa di Rosso is an eminently approachable wine, the tapas-style parmesan sables set the scene for enjoying this Mediterranean red blend. The choice of a savory chutney or tapenade brings out the earthier, moreish character in the wine, while still letting the ripe fruit shine.

– Meg Brodtmann