San Daniele ham with roquefort cream

Dried pork meats usually combine well with sweet flavours due to their saltiness. In this recipe, I add another classic strong ingredient: blue cheese. A wonderful marriage of flavours that makes a perfect starter for your meals or a small bite for cocktail parties. I use San Daniele ham (my favourite!) and Roquefort cheese, but feel free to use any other types you prefer.

2 tablespoons crème fraîche
50 gr roquefort
1 ripe pear
2 tablespoons sugar
4 slices San Daniele ham
Extra virgin olive oil
Black pepper


  1. Peel the pear, remove the core and cut in 1 cm pieces.
  2. Melt the sugar in a pan. Add the pear and make sure the syrup coats them completely. Once it starts to turn light brown, remove from the heat and set aside to cool.
  3. In a bowl mix the crème fraîche and roquefort to make a smooth cream.
  4. Divide the roquefort cream among 4 serving glassing and top with the caramelised pear.
  5. Shred the ham slices and place on the pear.
  6. Finish the dish with a drizzle of olive oil and a bit of freshly ground black pepper.
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