Today I’m cooking a delightful potato dish with a very special ingredient – Parma Ham.
This amazing product is made from only four ingredients: pork, salt, air and time. Love that!
The pigs must be bred on one of the 10 northern and central Italian regions and only three breeds can be used to produce this delectable ham. There’s a special salting process which is a vital part of the curing process and of course there’s that special Parma air which helps to give the ham it’s incredible sweetness. I’ve been to Parma (lucky me) and must admit the air certainly smells sweeter.
The hams must be cured for at least a year, and up to three years. And all of this comes together to give us one of my absolute favourite products ever. How I wish I could have a leg hanging in my kitchen for convenient slicing.
Potato gratin with Parma Ham
2 large potatoes
4 slices of Parma Ham
1 ball of Buffalo Mozarella
2 tbsps olive oil
Preheat the oven to 180C.
Wash, peel and slice the potatoes into 3mm slices. Pan fry the slices in the olive oil until lightly browned on both sides.
Place a layer of potato slices at the bottom of the dish. Then alternately layer the ham and potato. Finish off with a layer of the Buffalo Mozzarella.
Cover with foil and cook for 20 mins. Remove the foil and return to the oven for another 5-10 mins or until the top is golden brown.
Remove from the oven and press down the top of the dish with a spatula so the juices cover the top.
Let rest for about 30 mins in a warm place before serving.
I took part in the Parma Ham masterclass at London’s Le Cordon Bleu professional cookery school. It’s part of the international network of culinary schools around the world.
You can find out more about Parma Ham at prosciuttodiparma.com