PREMIUM PROSCIUTTO Di PARMA® AND SUMMER FRUIT: A MARRIAGE MADE IN HEAVEN

01.05.2006

Summer is the best time to indulge in a classic pairing: savory paper-thin Prosciutto di Parma and fragrant, juicy melon. It has everything we want in a summer dish: The flavors are a perfect fit, the prep time is practically nil and it’s served at room temperature.

Enjoy this combination often, and you’ll quickly discover its versatility. Arrange the Prosciutto di Parma and cantaloupe or honeydew slices on plates or a platter. Skewer prosciutto-wrapped melon cubes to serve as hors d’oeuvres or pack in the picnic hamper. Or, accent the dish with an extra ingredient or two, as in Prosciutto di Parma with Melon and Arugula (pictured), which contrasts the rich taste of the world’s most famous ham and the sweetness of melon with the refreshing bite of arugula dressed with a lemon vinaigrette.

Prosciutto di Parma also teams up wonderfully with other summer fruit, including fresh figs, peaches and plums. For instance, warm plums lightly glazed with sugar are the perfect match for thinly sliced Parma Ham. Round out the plate with crisp Gorgonzola-topped toast, walnuts and grapes to make a light meal or appetizing starter for a summer dinner.

Though many fruits reach their peak of flavor during the summer months, Prosciutto di Parma is available any time of year, ready to lend its delicate flavor.

to whatever you’re making. At specialty stores or supermarket deli counters, be sure to ask for genuine Prosciutto di Parma; stamped on each ham, the five-pointed ducal crown with the word “Parma” guarantees its quality and authenticity.

PROSCIUTTO DI PARMA® WITH MELON AND ARUGULA

1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon freshly grated lemon peel (yellow part only)
1/4 teaspoon salt
6 ounces arugula leaves (about 6 cups, loosely packed)
6 cups cubed cantaloupe and/or honeydew melon*
8 thin slices Prosciutto di Parma (about 4 ounces)

In a medium-sized bowl, combine olive oil, lemon juice, lemon peel and salt. Add arugula leaves; toss to coat. Arrange greens on four dinner plates, dividing evenly. Mound melon chunks on top. Drape Prosciutto di Parma around melon. If desired, garnish plates with thin melon wedges and sprinkle with coarsely ground pepper or additional lemon peel.

YIELD: 4 portions

*Melon cubes can be sweetened by tossing with up to 1 tablespoon sugar.

Click for Hi-res photos

PROSCIUTTO DI PARMA® AND GLAZED PLUMS

4 ripe plums, pitted and halved or quartered
1 tablespoon sugar
1/2 cup crumbled Gorgonzola cheese, at room temperature
8 thin slices French bread, toasted
8 thin slices Prosciutto di Parma (about 4 ounces)

Preheat broiler. Line broiler pan with foil. Place plum halves on pan; sprinkle with sugar; let stand for 10 minutes. Broil until softened and slightly caramelized, about 5 minutes. Spread 1 tablespoon Gorgonzola on each toast. On each plate, arrange 2 plum halves, 2 slices Prosciutto di Parma and two Gorgonzola-topped toasts. Garnish with small grape clusters and toasted walnut halves, if desired.

YIELD: 4 portions

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