Genuine Parma ham (Prosciutto di Parma) is a truly special product. It’s soft, both sweet and salty and melt-in-the-mouth. The unique conditions of the Parma region of Italy make it possible to produce this high-quality ham – it’s been made there since Roman times. So they know what they’re doing!
The hams are made from the rear haunch of the pig. They are carefully cured with salt then rested, washed and dried. Before being expertly carved. The best place to buy Parma ham is from a deli or food counter where they can slice it fresh for you…I love watching the whole process and somehow it does taste better. But don’t worry if you don’t have access to one, the supermarket ready-packed ones are also delicious.
I can snack on Parma ham any time of night or day (I know dangerous stuff to have in my fridge). It also makes the most incredible sandwiches mixed with your favourite veg or cheese or just generously stuffed into a fresh baguette spread with lots of butter. Or enjoy it on a croissant as a breakfast treat.
It is also a versatile ingredient to use to add something special to a variety of dishes. Here are two to try. You’re gonna love them.
Prosciutto de Parma recipes
Warm potato and parma ham salad
Serves 2
Ingredients
For the Vinaigrette
½ tbsp Red Wine Vinegar
¼ tsp Dijon Mustard
50ml Extra virgin olive oil
Salt & Pepper
For the Salad
300g Charlotte potatoes (or any waxy variety)
80g Fresh watercress
80g Prosciutto di Parma, thinly sliced
30g Parmigiano Reggiano
Salt & Pepper
The process
Place all dressing ingredients into a jug and whisk together.
Boil the potatoes in salted water until tender, about 20 mins.
Meanwhile, cook the Parma ham. Tear the fat off and fry this first in a frying pan over medium heat until crisp, before placing to drain on a piece of kitchen paper.
Fry the thin slices of ham in the rendered fat until crisp, again placing to drain on a piece of kitchen paper.
Assemble the salad. Roughly chop the watercress and place in a large bowl. Add the warm charlotte potatoes, thickly sliced.
Finely grate the parmesan and add along with the ham broken into bite-size pieces, reserving the crispy fat to garnish on top of the salad.
Season to taste before adding most of the vinaigrette and toss everything together.
Finish with a drizzle of extra dressing and the crispy fat.
Ravioli with walnut pesto and Parma Ham
Preparation 60 minutes
Serves 4-6
Ingredients
For the pasta
3 eggs
300 g flour
10 g white wine
for the filling:
1 beaten egg
70 g Parma Ham, minced
150 g frozen Swiss chard and spinach
100 g Ricotta cheese
50 g grated Parmesan cheese
½ clove of garlic, thinly chopped
2 small sprigs of marjoram
For the walnut pesto
200 g shelled walnuts
½ clove of garlic
marjoram, salt
50 g crumb of bread soaked in milk and wrung out
extra virgin olive oil
Parma Ham slices to garnish
The process
For the pasta
Mix all the ingredients and knead until the dough is elastic and stretchable. Cover it with cling film and store it in a cool place for 30 minutes. Quickly cook the Swiss chard in a pan only with the water remaining from rinsing; once cooked, wring it out and chop it finely. Add garlic, marjoram, ricotta cheese, egg and mix well. Finish with grated Parmesan and minced prosciutto. Adjust salt.
Roll out a thin sheet of pasta and cut squares of about 6 cm per side. On each square, arrange a knob of filling, then fold the pasta to form a triangle and seal the edges. Arrange the raviolis on trays covered with dish towels.
For the walnut pesto
Peel the walnuts after blanching them, then pound them in a mortar with garlic, marjoram and crumb. Salt and add the necessary oil to make a creamy and smooth pesto.
If it is too hard, add a couple of tablespoons of the boiling water used for cooking the raviolis.
Cook the raviolis in salted boiling water, drain and dress with the walnut pesto. Garnish with Parma Ham.
For more information and recipes visit www.proscuittodiparma.com
