Classic Prosciutto di Parma Salad Recipe

2023-07-11

By Il Capitano

Italian Cuisine

Appetizer

Prosciutto di Parma recipe is a renowned Italian appetizer that originated in the Parma province of the Emilia-Romagna region of Northern Italy.

Unique Flavor from Parmigiano-Reggiano Region

 Prosciutto is a type of dry-cured ham, talking about the area's rich food culture and traditions they have played a significant role in the production of Prosciutto di Parma, including the use of pigs that are raised on a diet of whey from the region's famous Parmigiano-Reggiano cheese. This recipe features a crispy Prosciutto di Parma, fresh mozzarella, ripe tomatoes, and basil, guaranty of being a burst of flavors.

 Wine Pairing

A light and fruity red wine, such as Beaujolais or a Pinot Noir, can cut through the saltiness of prosciutto and complement its subtle flavors.

Pitfalls on Prosciutto di Parma

 Choosing the right prosciutto: Prosciutto di Parma is a cured ham from the Parma region of Italy, and the quality and flavor can vary depending on the producer. Look for prosciutto that's pinkish-red in color with a slightly sweet and nutty flavor.

 Slicing the prosciutto: Slicing the prosciutto correctly is important to get the most flavor and texture. Slice it very thinly across the grain with a sharp knife, starting at the thicker end and working your way to the thinner end, cast your eyes over our article 10 Tips for Guru-Style Cuts. 

 Serving the prosciutto: Prosciutto di Parma is often served as an antipasto or appetizer and should be presented on a platter with other complementary flavors such as cheeses, olives, and bread.

 Storing the prosciutto: Store prosciutto in the refrigerator wrapped in parchment paper and then in plastic wrap. Keep it away from any strong-smelling foods that may affect its flavor.

 Pairing the prosciutto: Prosciutto di Parma pairs well with a variety of flavors, including sweet fruits like melon or figs, nuts, and cheeses. It's also great on sandwiches and pizzas.

 Avoiding excessive saltiness: Prosciutto can be very salty, so be careful not to eat too much at once. Pairing it with complementary flavors like fruit or cheese can help to balance out the saltiness.

 Enjoying in moderation: Prosciutto di Parma is a delicious and indulgent treat, but it's best enjoyed in moderation due to its high calorie and sodium content.

Ingredients

• 6 slices of Prosciutto di Parma

• 8 oz. fresh mozzarella cheese, sliced

• 2 ripe tomatoes, sliced

• 1/4 cup fresh basil leaves, chopped

• 3 tbsp. extra-virgin olive oil

• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F.

2. Place the Prosciutto di Parma slices on a baking sheet lined with parchment paper.

3. Bake in the oven for 5-7 minutes or until crispy.

4. In the meantime, prepare the salad by mixing together the sliced mozzarella, tomatoes, and chopped basil leaves in a bowl.

5. Drizzle with 3 tbsp. of extra-virgin olive oil and season with salt and pepper to taste.

6. Once the Prosciutto di Parma slices are crispy, remove them from the oven and let them cool for a minute.

7. Cut the slices into small pieces.

8. Add the Prosciutto di Parma pieces to the salad and toss everything together.

9. Serve and enjoy!

Preparation Time 10 min

Cook Time 10 min

Total time 20 min

Nutrition Facts

Calories: 272

Fat: 23.3 g

Saturated Fat: 8.3 g

Carbohydrates: 5.3 g

Fiber: 1.3 g

Sugar: 2.3 g

Protein: 12.8 g

Regional Ingredients Variations of Prosciutto di Parma

Emilia-Romagna, they may pair the prosciutto with melon or figs as a sweet and savory appetizer. This pairing is commonly known as "Prosciutto di Parma e Melone" or "Prosciutto di Parma e Fichi."

Tuscany, they may wrap the prosciutto around some grissini breadsticks or use it as a topping for a traditional pizza. This pairing or topping is commonly known as "Prosciutto e Grissini" or "Pizza Prosciutto e Rucola."

Lombardy, they may stuff the prosciutto with some Gorgonzola cheese or serve it with some polenta and mushrooms. This preparation is commonly known as "Prosciutto ripieno di Gorgonzola" or "Prosciutto con polenta e funghi."

Campania, they may use the prosciutto as a topping for a traditional Margherita pizza or add it to a classic Caprese salad with some fresh mozzarella and tomatoes. This presentation is commonly known as "Pizza Prosciutto e Margherita" or "Caprese con Prosciutto di Parma."

Piedmont, they may use the prosciutto in a pasta dish with some Parmigiano-Reggiano cheese and butter sauce. This dish is commonly known as "Tagliolini con Prosciutto di Parma e Parmigiano."

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