PREMIUM PROSCIUTTO: RESCUE FOOD FOR A PARTY GIVER

01.05.2006

Why miss out on the pleasures of gathering good friends around good food when it’s possible to create savory temptations with ease? Silky, pink Prosciutto di Parma® has long been the secret weapon of Italian home cooks.

Before guests can say, “Pronto,” a platter of the sublime, salty-sweet, thinly sliced ham is set down, often accompanied by crisp breadsticks or fruit. It’s an effortless but elegant crowd-pleaser that you can put together quickly, using genuine Prosciutto di Parma--now readily available in America.

If you’d like to try something even more impressive, but still surprisingly easy, crisp Prosciutto di Parma Cheese Puffs (pictured) are the perfect choice. Made with just three ingredients, they emerge from the oven piping hot and
meltingly delicious in less than 20 minutes—ready to turn a simple salad into a very special appetizer. Perfect as an appetizer or side dish, Roasted Radicchio and Prosciutto di Parma is equally easy to prepare. Ultra-thin, velvety slices of Prosciutto di Parma are wrapped around radicchio or endive, and treated to a brief roasting or microwaving to crisp the ham and meld the flavors.

And, what would an Italian-style spread be without a frittata? Add a little prosciutto to this classic flat omelet and it’s immediately transformed into festive fare. Parma’s distinctive ham pairs especially well with colorful zucchini or yellow squash and cheese to make a versatile recipe that’s equally comfortable served in wedges for brunch, cut into bite-sized hors d’oeuvres, or sandwiched between crusty bread slices on a buffet platter. When shopping for Prosciutto di Parma at a specialty food store or supermarket deli, look for the ducal crown stamped on the whole ham—your guarantee of authenticity and quality.

PROSCIUTTO DI PARMA CHEESE PUFFS WITH GREENS

1 sheet (from a 17.3-ounce package) frozen puff pastry, thawed
according to package directions
1/2 cup coarsely shredded Fontina cheese
4 thin slices Prosciutto di Parma (about 2 ounces),
cut in 1-inch thick strips
Preheat oven to 400°F. On a floured surface, place puff pastry sheet; cut in four 4-inch circles; roll each to 4-1/2 inches. Place disks on a baking sheet; freeze for 5 minutes. Bake on bottom rack until golden, about 12 minutes; use immediately or cool on a rack. Just before serving: Sprinkle 2 tablespoons cheese on each pastry disk, leaving a 1/2-inch border around the edge. Bake at 350°F just until cheese melts, about 2 minutes; fold Prosciutto di Parma strips on top of each puff, dividing evenly. If desired, sprinkle with snipped chives or parsley. Serve with dressed salad greens.
YIELD: 4 portions

Click for Hi-res photos

ROASTED RADICCHIO AND PROSCIUTTO DI PARMA

2 small heads radicchio or large Belgian endives
(about 4 ounces each), halved*
4 thin slices (about 4 ounces) Prosciutto di Parma
1-1/2 tablespoons olive oil
1-1/2 tablespoons grated Parmesan cheese
(preferably Parmigiano-Reggiano)
1/8 teaspoon ground black pepper

Preheat oven to 400°F. Wrap each radicchio half with 1 slice Prosciutto di Parma; arrange in a baking pan; lightly drizzle with olive oil. Roast until radicchio is tender and Prosciutto di Parma is crisp, about 30 minutes.** Sprinkle with Parmesan and black pepper.
*For smaller portions: Cut large heads in quarters and wrap with 1/2 slice of
Prosciutto di Parma.

**Alternatively, microwave radicchio on high, uncovered, until tender, about 10 minutes.

YIELD: 4 portions

FRITTATA WITH ZUCCHINI AND PROSCIUTTO DI PARMA

3 tablespoons olive oil
1 cup chopped onion
3 small zucchini (about 1 pound), thinly sliced
(about 4 cups)
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
5 eggs
2 ounces thinly sliced Prosciutto di Parma,
cut in 1-inch wide strips
1/2 cup shredded mozzarella cheese
Preheat broiler. In a large ovenproof skillet, over medium heat, heat 1 tablespoon of the oil. Add onion; cook and stir until tender, about 5 minutes. Stir in zucchini, Italian seasoning and black pepper; cook and stir until zucchini is tender, about 2 minutes; remove and set aside. In a large bowl, lightly beat eggs; stir in zucchini mixture, Prosciutto di Parma and cheese. In the skillet, over medium heat, heat the remaining 2 tablespoons oil. Pour in egg mixture; reduce heat to low and cook just until the bottom is set, about 8 minutes. Place pan on middle rack; cook until eggs are set but not firm, about 5 minutes. Serve warm or at room temperature, cut in wedges.
YIELD: 4 to 6 portions

- top -