Recipes of a dish paired with a bottled of Camaiol wine Texture Texture

Savory Prosciutto Di Parma & Arugula Waffles


  • 1⅔ cups all-purpose flour
  • ⅓ cup ground Semolina flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp dried mustard powder
  • 3 eggs, separated
  • 1 cup buttermilk
  • ¼ cup extra-virgin olive oil
  • 6-8 slices smoked prosciutto, thinly sliced
  • 1 tbsp of creme fraiche
  • 1 stick of scallions
  • 1 cup arugula


  1. Whisk together all-purpose flour, semolina flour, baking powder, baking soda, salt, and dry mustard powder in a large bowl. Stir until thoroughly combined, then set aside.
  2. Whisk together egg yolks, buttermilk, and olive oil in a separate bowl until smooth. In another bowl, beat the egg whites until stiff peaks form.
  3. Pour the buttermilk mixture into the dry ingredients and mix well until all the flour is absorbed and there are no lumps. Fold in beaten egg whites until thoroughly combined.
  4. Spoon about ¼ cup of batter onto each compartment of the waffle maker. Spread the batter out over the base with a spoon. Cook until golden brown.
  5. Set the waffle on a cooling rack. Repeat with the remaining batter.
  6. Combine the creme fraiche and scallions.
  7. To plate, set the waffle in the center of the dish, and add arugula and prosciutto on top.
  8. Finish with a dollop of the creme fraiche mixture.