10 Original Recipes with Prosciutto di Parma PDO

Prosciutto di Parma PDO isn't just meant to be enjoyed on its own: it's a versatile ingredient that can enrich starters, first courses, mains, and even a good sandwich. Here are ten original recipes designed to make the most of it at any point in the meal.

1. Prosciutto di Parma and melon rolls

Ingredients (serves 4)

• 12 thin slices of Prosciutto di Parma PDO
• 1 ripe melon
• Fresh mint leaves (optional)
• Freshly ground black pepper

Method

1. Cut the melon in half, remove the seeds and cut into thin wedges, then remove the skin.
2. Wrap each melon wedge with a slice of prosciutto, letting it cling naturally without pulling too tight.
3. Arrange the rolls on a serving plate, garnish with mint leaves and a grinding of black pepper.
4. Serve well chilled, as a starter or with drinks.

2. Tagliatelle with Prosciutto di Parma and Parmigiano Reggiano

Ingredients (serves 4)

• 320 g fresh egg tagliatelle
• 150 g Prosciutto di Parma PDO, cut into strips
• 40 g butter
• 80 g grated Parmigiano Reggiano, plus shavings to serve
• Black pepper
• Pasta cooking water, as needed

Method

1. Bring plenty of salted water to the boil and cook the tagliatelle.
2. Meanwhile, melt the butter in a wide pan over low heat and add the prosciutto strips, warming for no more than a minute.
3. Drain the tagliatelle al dente, keeping a ladle of cooking water aside, and add to the pan.
4. Off the heat, toss with the grated Parmigiano and a splash of cooking water until creamy.
5. Plate with a grinding of black pepper and Parmigiano shavings.

3. Chicken rolls with Prosciutto di Parma and sage

Ingredients (serves 4)

• 8 thin chicken breast slices
• 8 slices of Prosciutto di Parma PDO
• 8 fresh sage leaves
• Flour, as needed
• 40 g butter
• Half a glass of dry white wine
• Extra virgin olive oil
• A little salt (the prosciutto is already savoury)

Method

1. Place a sage leaf and a slice of prosciutto on each chicken slice, securing with a toothpick.
2. Lightly flour the side without prosciutto.
3. Heat oil and butter in a pan and brown the rolls floured-side down for 2-3 minutes, then turn.
4. Deglaze with the white wine and let it evaporate over high heat.
5. Cook for another couple of minutes, until the chicken is cooked through and the pan juices have thickened slightly.
6. Serve hot, drizzled with the pan juices.

4. Risotto with Prosciutto di Parma and peas

Ingredients (serves 4)

• 320 g Carnaroli rice
• 150 g Prosciutto di Parma PDO, cut into strips (added in two stages)
• 200 g fresh or frozen peas
• 1 shallot
• 1 L hot vegetable stock
• Half a glass of white wine
• 40 g butter
• 60 g grated Parmigiano Reggiano
• Extra virgin olive oil

Method

1. In a saucepan, sauté the chopped shallot in a little oil, add the rice and toast for 2 minutes, stirring.
2. Deglaze with the white wine and let it evaporate.
3. Add the hot stock one ladle at a time, stirring often and adding more once the previous ladle has been absorbed.
4. Halfway through cooking, add the peas and half of the prosciutto strips.
5. Once cooked (about 17-18 minutes), take off the heat and stir in cold butter and Parmigiano.
6. Plate and top with the remaining prosciutto left raw, to bring out its aroma and flavour.

5. Crostini with burrata, Prosciutto di Parma and confit cherry tomatoes

Ingredients (serves 4)

• 1 baguette or rustic loaf
• 200 g burrata
• 8 slices of Prosciutto di Parma PDO
• 200 g cherry tomatoes
• Fresh thyme
• Extra virgin olive oil
• A teaspoon of sugar
• Salt

Method

1. Halve the cherry tomatoes, place on a tray with a drizzle of oil, thyme, salt and a pinch of sugar, and bake at 150°C for about 40 minutes, until shrivelled.
2. Slice the bread and toast lightly.
3. Spread a spoonful of burrata on each slice.
4. Add a slightly rumpled slice of prosciutto and a few confit tomatoes.
5. Finish with a drizzle of oil and, if you like, fresh basil leaves.

6. Pear, Prosciutto di Parma and Parmigiano bundles

Ingredients (serves 4)

• 2 not-too-ripe pears
• 12 slices of Prosciutto di Parma PDO
• 100 g Parmigiano Reggiano shavings
• Lemon juice
• Honey (optional)

Method

1. Cut the pears into thin wedges and toss with lemon juice to stop them browning.
2. Wrap each wedge with a slice of prosciutto, letting the tip of the pear peek out.
3. Arrange the bundles on a plate, alternating with Parmigiano shavings.
4. Finish with a light drizzle of honey, if you like, and serve as a starter or to close the meal.

7. Poached eggs with asparagus and crispy Prosciutto di Parma

Ingredients (serves 4)

• 4 very fresh eggs
• 12 asparagus spears
• 8 slices of Prosciutto di Parma PDO
• White wine vinegar
• Butter
• Salt, pepper

Method

1. Blanch the asparagus in salted water for 4-5 minutes, drain and quickly sauté in a pan with a knob of butter.
2. Lay the prosciutto slices on a baking tray lined with parchment and bake at 180°C for 6-8 minutes, until crisp; let cool.
3. For the poached eggs: bring water with a splash of vinegar to the boil, create a whirlpool with a spoon and gently slide in the cracked egg; cook for 3 minutes and lift out with a slotted spoon.
4. Build the plate with the asparagus as a base, the poached egg in the centre, and the crumbled prosciutto crisps on top.
5. Finish with salt, freshly ground pepper and, if you like, a drizzle of extra virgin olive oil.

8. Sea bass fillet wrapped in Prosciutto di Parma

Ingredients (serves 4)

• 4 sea bass fillets (about 150 g each)
• 8 slices of Prosciutto di Parma PDO
• Fresh rosemary
• Extra virgin olive oil
• Black pepper
• Half a glass of white wine

Method

1. Pat the sea bass fillets dry with paper towel.
2. Lay a sprig of rosemary on each fillet and wrap with 2 slices of prosciutto, covering it almost completely.
3. Heat a little oil in a non-stick pan and place the fillets prosciutto-side down, browning for 2-3 minutes until crisp.
4. Turn gently, deglaze with the white wine and continue cooking for another 3-4 minutes over medium heat.
5. Serve hot, with a grinding of black pepper and, if you like, sautéed seasonal vegetables on the side.

9. Gourmet Prosciutto di Parma club sandwich

Ingredients (serves 4)

• 6 slices of sandwich bread (or soft white bread)
• 8 slices of Prosciutto di Parma PDO
• 2 eggs
• Lettuce leaves
• 1 ripe tomato
• Mayonnaise
• Mild mustard

Method

1. Lightly toast the bread slices.
2. Hard-boil the eggs (about 9 minutes in boiling water), cool, peel and slice.
3. Spread a thin layer of mayonnaise and a touch of mustard on the bread slices.
4. Build the first layer with lettuce, sliced tomato and half the prosciutto; cover with a slice of bread.
5. Add the second layer with the sliced hard-boiled eggs and the remaining prosciutto; close with the final slice of bread.
6. Secure with cocktail sticks, cut into four triangles and serve.

10. Pumpkin velouté with crispy Prosciutto di Parma shavings

Ingredients (serves 4)

• 800 g peeled pumpkin
• 1 medium potato
• 1 onion
• Vegetable stock, as needed
• 8 slices of Prosciutto di Parma PDO
• Extra virgin olive oil
• Nutmeg
• Salt

Method

1. Cut the pumpkin and potato into cubes, slice the onion, and sweat them in a little oil for a few minutes.
2. Cover with hot vegetable stock and cook for about 25 minutes, until the vegetables are soft.
3. Blend until smooth, adjusting the consistency with more stock if needed; season with a pinch of nutmeg and salt.
4. Meanwhile, lay the prosciutto slices on a baking tray lined with parchment and bake at 180°C for 6-8 minutes, until crisp; let cool and crumble.
5. Serve the velouté hot, topped with the crispy prosciutto shavings and a drizzle of raw olive oil.

Whichever recipe you choose, the secret is always the same: start with a quality Prosciutto di Parma PDO, cured for just the right amount of time. Come discover it in our tasting room, or buy it directly from our shop in Langhirano.