Salads & starters
Prosciutto di Parma
A dry-cured ham aged at least twelve months in the Parma region, with a mild, nutty flavour. It's served in thin slices, on its own or with melon, for a simple and refined starter.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Take the ham out of the fridge 15 minutes before serving so it can release its full aroma.
- Cut the melon into wedges, remove the seeds and skin, then slice it thinly.
- Arrange the melon on a platter, then lay the ham slices over it, overlapping them slightly.
- Drizzle with a thread of olive oil and a few drops of balsamic vinegar.
- Add a light grind of pepper, and scatter over the rocket and Parmesan shavings if you like.
Variations and tips
With figs. Replace the melon with fresh figs cut into wedges, a very good alternative in late summer.
More ideas
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Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.