Enjoy these delicious Prosciutto di Parma recipes, from Icons of European Taste Brand Ambassador Chuck Hughes:
Prosciutto di Parma Breakfast Sandwich | Prosciutto di Parma Panini
Grilled Radicchio with Prosciutto di Parma | Fried Tomatoes with Prosciutto di Parma
Prosciutto di Parma Breakfast Sandwich
2 fried eggs
Fontina cheese slices
3 slices Prosciutto di Parma
Greens (lettuce, arugula, watercress)
Toast 2 slices of the sourdough then spread them with mayonnaise. Layer on the fried eggs, cheese, Prosciutto di Parma, and the greens.
Makes 1 Sandwich
Prosciutto di Parma Panini
2 slices ciabatta bread
40 grams gorgonzola cheese
¼ cup arugula
4 slices Prosciutto di Parma
Spread butter on the outside of the ciabatta bread, the side that will be grilled. Drizzle the inside of the bread with honey then spread the gorgonzola out over the bread. Slice the fig and lay it on the bread. Lay out the arugula then top with the Prosciutto di Parma. Top with the other slice of ciabatta and press the sandwich in a panini press.
You can also do this in a frying pan. Press the sandwich down with a plate and flip the sandwich and do the same on the other side.
Makes 1 Sandwich
Grilled Radicchio with Prosciutto di Parma
2 heads radicchio
Salt and pepper
6 slices Prosciutto di Parma
2 tablespoons honey
2 tablespoons aged balsamic vinegar
¼ cup roasted pistachios, roughly chopped
50 grams Grana Padano cheese
Quarter the heads of radicchio leaving the core intact. Toss them in olive oil, salt, and pepper and grill over high heat until soft and coloured. Remove the core and cut each piece in half and separate the leaves.
Cut the slices of Prosciutto di Parma in 3 and toss with the radicchio leaves. Lay out on a plate and drizzle with honey, aged balsamic, and a bit more olive oil.
Sprinkle over the roasted pistachios and grate the Grana Padano cheese all over.
Fried Tomatoes with Prosciutto di Parma
For the Fried Tomatoes
1 cup flour
2 cups panko breadcrumbs
8 thick slices tomato
Oil for frying
For the Mornay sauce
8 slices Prosciutto di Parma
2 heads frisée lettuce, core removed and washed
Make the Mornay Sauce
In a medium pot, over medium heat, add the butter and onions and cook, stirring occasionally, until the onions are soft and translucent, about 2 to 3 minutes.
Turn the heat down to medium low, add the flour and cook, stirring constantly, 4 to 5 minutes.
Add the milk, cream, cloves, and bay leaves. Mix well and bring to a boil.
Once the mixture is boiling and thickened, remove from the heat. Add the cheese, salt, and pepper and mix well until the cheese is fully mixed in.
Fry the Tomatoes
Set up the breading station. Place the flour on a large plate, beat the eggs in a large bowl, and place the panko in a large rimmed dish. Coat each slice of tomato in the flour, then the egg mix, then the panko and set aside on a plate.
Heat about a ½ inch of cooking oil in a skillet with high sides over medium heat. Once the oil is hot, shallow fry each breaded tomato until golden brown and crispy. Season with salt and pepper and place them over a towel to catch the excess oil.
Plate a spoonful of the mornay sauce down on the plate then lay 1 fried tomato down over it. Spoon a little more mornay sauce over the tomato, then a slice of Prosciutto di Parma, then a bit of the frisee lettuce. Drizzle with a little olive oil and sherry vinegar. Top with another slice of tomato and repeat the previous steps.