Kitchen and Nutrition

Eaten alone with fragrant bread or breadsticks, on toasted bread with
butter, or paired with melon, figs, exotic fruit, papaia for example,
Prosciutto di Parma becomes a unique experience. Prosciutto di Parma can
be used in kitchen as ingredient, prestigious and distingushed, that can
adds his personality to simple or more complex dishes, to traditional or
innovative recipes.

How to slice Prosciutto di Parma

Prosciutto di Parma must be sliced with slicer machine, starting from
the upper part of the thigh and going to the knee (gambo). The dried
skin must be removed only when that part is sliced, not before, because
that keep the meat protected froma air/light contact. Don’t remove too much fat, because this keep the Prosciutto di Parma soft and gives his caracteristic aroma.
Keep the Prosciutto di Parma slicing area clean to avoid any rancid
tastes and after slicing keep the prosciutto stored in a fresh and dry place

making: 20 minutes
cooking: 60 minutes
serves 5-6

– 800 g white onions
– 330 g peeled potatoes
– 50 g sliced Prosciutto di Parma
– 1 litre vegetal broth
– 1 small branch of rosemary, sage, tyme
– 1-2 Tbs white flour
– 40 g butter
– salt, black pepper
– sale, pepe

In the dishes:
– 6 slices of bread
– 120 g sliced Prosciutto di Parma
– Evo Olive oil
– 80g Fontina cheese
– aromathic herbs

In a casserole fry sliced onions, knife grinded Prosciutto di Parma, and
aroma sto a very gentle fire for 5 min, than add the flour and stir. Add
cubed potatoes, hot vegetal broth, and stir sometimes. Remove rosemary,
siege and timo and mix with a electrical blendter out from the fire
until become as a creamy soup. Cook again for more 5 minutes, add salt.
In the meanwhile oil the bread, add grated fontina and grill in oven.
Put the crostini into the dishes, cover with soup, add Evo olive oil,
black pepper and serve hot.

making 15 min
cooking 5 min
serves 4

– 8 slices of Prosciutto di Parma
– 8 slices of bread
– 8 candy figs
– 3 spicchi garlic
– 2 Tbs sugar
– 2 Tbs withe wine vinegar
– 4 Tbs water
– Evo olive oil
– salt
– mint leaves

Put water, winegar, sugar and salt in a pot, boil it and cook garlic for 5 minutes.
Dry garlic and cool it, than crush and blend with olive oil until you obtain a cream.
Put this garlic cream on toasted bread,
than add on top candy figs,
Prosciutto di Parma,
mint leaves
and serve immediatly.