MICHELE SCICOLONE’S TOP TIPS FOR SERVING PROSCIUTTO DI PARMA®

May 2006

“I love the rich flavor and tender texture of Prosciutto di Parma,” says Michele Scicolone, author of The Antipasto Table (Ecco Press, 1998). “I try to keep some in my refrigerator at all times, though it is hard to resist snacking on it!”

Scicolone believes that the famous cured Italian ham is at its best when served in the simplest of ways. As she points out, “The taste and texture are perfect at room temperature. I also like to place slices on top of a cooked pizza or toasted bread, allowing their warmth to bring out more of Prosciutto di Parma’s flavor.” Here are more of Michele’s ideas:

• Place thin slices of Parma ham and a handful of arugula on top of a freshly baked pizza Margherita, made with mozzarella and tomato sauce.

• For a quick antipasto, wrap thin slices of Prosciutto di Parma around fresh fruit, such as wedges of ripe pears, melons, persimmons, peaches, apples, as well as chunks of kiwi and pineapple. Dried fruits like figs, prunes or apricots are also great with Parma ham.

• Wind thin slices of Prosciutto di Parma around lightly blanched asparagus spears or a few green beans.

• Serve Prosciutto di Parma wrapped around mild cheeses, including wedges or small balls of fresh mozzarella, sticks of fontina or slices of goat cheese.

• Add distinction to everyday salads by combining Prosciutto di Parma with ingredients such as mixed greens, potato, hardboiled eggs, and pasta.

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