PROSCIUTTO DI PARMA ADDS SIZZLE TO COOL ITALIAN-STYLE MEALS

07.06.2006

In the dog days of summer, when no one wants to fire up a stove, the Italian way of handling the heat seems especially sensible--just set out elegant, easily assembled dishes that taste best when served at room temperature. What’s one of the best ready-to-serve ideas for American tables? Silky pink slices of genuine Prosciutto di Parma?.

Italy’s premium cured ham makes a glorious appearance in an antipasto platter (pictured). The paper-thin slices mingle prettily with slices of seasonal fruits, mixed olives, roasted peppers and fresh mozzarella. You can follow the Italian tradition of passing the platter, allowing everyone at the table to make their choices, while the rest of dinner is being assembled. Or serve this simple antipasto platter as a light and delicious meal, accompanied by a loaf of crusty bread.

White Bean and Prosciutto di Parma Salad, another easy-on-the-cook combination, tastes best when white beans are marinated for about 15 minutes with Italian dressing, crunchy fennel and bell pepper and savory strips of Prosciutto di Parma. And forget ho-hum green salads. Arugula and Prosciutto Salad, garnished with Parmigiano-Reggiano shavings and pine nuts, is a summer salad to remember.

To be sure you are buying the unique flavor of Prosciutto di Parma, look for the ducal crown on the ham before having it sliced. It’s your guarantee of Prosciutto di Parma quality and authenticity.

ANTIPASTO PLATTER WITH PROSCIUTTO DI PARMA AND FRUIT

3 tablespoons olive oil
1 small clove garlic, crushed
1/8 teaspoon ground black pepper
8 thin slices Italian bread
8 thin slices Prosciutto di Parma (about 4 ounces)
3 cups assorted fruits, such as peaches, nectarines,
plums and melons cut in wedges
1 cup olives (preferably imported)
Roasted red and yellow bell peppers
Sliced mozzarella cheese
Preheat broiler. In a small bowl, combine olive oil, garlic and pepper. Place bread slices on a baking sheet; brush oil mixture on both sides. Broil about 4 inches from heat, turning once, until golden, about 1 minute; cool 2 minutes.
On a large platter, arrange the toasts, draping each one with a folded slice of Prosciutto di Parma. Arrange fruit wedges among the slices. Serve with olives, roasted peppers and mozzarella. Garnish with basil leaves, if desired.

Yield: 4 to 6 portions

Click for Hi-res photos

WHITE BEAN AND PROSCIUTTO DI PARMA SALAD

1 can (10 ounces) white beans (cannellini) or
chickpeas, drained and rinsed
1/2 cup diced fennel or celery
1/2 cup diced red bell pepper
1/2 cup finely chopped red onion
4 thin slices Prosciutto di Parma (about 2 ounces),
cut in thin strips
1/3 cup prepared Italian dressing

In a large bowl, combine beans with fennel, bell pepper, red onion and Prosciutto di Parma. Toss gently with Italian dressing to coat thoroughly. Let stand for about I5 minutes to blend flavors. Serve on Boston lettuce leaves, if desired.
Yield: 2 cups

ARUGULA AND PROSCIUTTO DI PARMA SALAD

1 large bunch arugula or spinach leaves,
stems trimmed (about 4 cups)
4 thin slices Prosciutto di Parma (about 2 ounces),
cut in 1/2-inch wide strips
1/2 cup shaved or coarsely grated
Parmigiano-Reggiano cheese
2 tablespoons toasted pine nuts
1/4 cup prepared balsamic salad dressing

In a large bowl, combine arugula, Prosciutto di Parma, cheese and pine nuts. Toss gently with salad dressing to coat completely. Serve immediately.
Yield: about 4 cups

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