Sweet Garibaldi

Sweet GaribaldiDo you love Italian food? Well here’s a treat of mine I expect you will absolutely adore.

I invented this recipe in 2009 and it just came into being all by itself. I honestly cannot describe to you the thought processes which brought it into existence… it just happened.

  • Parmigiano Reggiano ~ Italian hard Cheese.
  • Prosciutto Crudo ~ Italian uncooked Ham.
  • Pineapple Chunks ~ Del Monte recommended.
  • Vino Di Rosso ~ Italian Red Wine

Parmigiano Reggiano is traditionally used for grating over pasta since it is very hard in comparison to other cheeses. It is also extremely mature and has a kick like a mule.

Sweet GaribaldiThe alternative, which I often substitute myself, is any good vintage Cheddar, which has been wrapped in tin foil and left to mature in the fridge for a couple of days or so.

Take a slice of Prosciutto and place inside it a piece of Cheese and a piece of Pineapple.

Wrap the Cheese and Pineapple up within the Prosciutto.

Now… take a mange on that.

Follow it through with a sip of Red Wine and…

… take another mange on that.

Sweet GaribaldiRepeat these steps as continuously as you like, or until you fall into a deep and heavenly sleep.

Et Walla. This recipe, “Sweet Garibaldi”, got its name in much the same way its ingredients, in that it was simply the first thing I said out loud when I first tasted it.

“Sweet Garibaldi!”

Giuseppe Garibaldi ~ Wikipedia