Unwind with a Parma Ham aperitivo

Wind down after a busy day with a Parma Ham aperitivo

As summer draws to an end, the “rule of six” may have thrown a spanner in the works, limiting social gatherings to 6 people. While dinner parties may be on hold for the time being, it is always a good time to enjoy some Parma Ham – whether in a recipe, as a snack, or alongside an evening aperitivo.   

Naturally rich in protein and amino acids, Parma Ham is made with only 4 ingredients – Italian pig legs, salt, air, and time! As a Protected Designation of Origin (PDO) product, all stages of the Parma Ham production process are overseen by the Consorzio del Prosciutto di Parma, with an independent inspection body quality-checking each leg before it can be sold. 

The following Parma Ham recipes are the perfect choice for those looking to unwind with some delicious Italian flavours after a long day.

Parma Ham Palmiers

Filled with delicious, high quality ingredients, these palmiers can be enjoyed as an appetiser or snack.

Makes 28 palmiers

Preparation time: 35 mins

Cooking time: 20 mins

INGREDIENTS

• 320g Sheet ready-rolled puff pastry
• Flour for dusting
• 4 tsp. Sundried tomato paste
• 50g Parmigiano Reggiano,
  finely grated, plus 1 tbsp. extra
• 6 slices Prosciutto di Parma
• 1 Egg, beaten
• Extra virgin olive oil
• Salt & Pepper

METHOD

1. Heat oven to 200°C/180°C fan/gas 6 and line a couple of large baking trays with parchment paper.
2. Unravel your pastry sheet onto a lightly floured surface with the long edge facing you. Spread the sundried tomato paste all over the pastry, right to the edges, then evenly scatter over the Parmigiano Reggiano. Gently roll with a rolling pin, to flatten the cheese a little. Top with the Prosciutto di Parma slices, laying them flat and evenly over the pastry.
3. With the long edge facing you, fold the top quarter of the pastry down and the bottom quarter up. Repeat, folding the bottom up and the top down, so that the pastry meets, and you have a seam in the middle.
4. Roll along the pastry pushing down gently to compact a little, then brush the top with the beaten egg. Fold in half along the seam, then chill in the freezer for 20 mins.
5. Transfer the dough to a chopping board and, cut into slices just under 1cm thick using a floured knife. Place well apart on the prepared trays.
6. Gently pull the ends of each palmier apart slightly to make a kind of heart shape. Sprinkle very lightly with a little more Parmigiano Reggiano and bake for 15-20 mins, or until golden and cooked through. Transfer to a wire rack to cool.

Parma Ham Crostini

An Italian appetiser consisting of grilled bread and delicious toppings.

Serves 6-10

INGREDIENTS

For the crostini:

• 1 Ciabatta loaf, sliced into 2cm slices 
• Extra virgin olive oil, for drizzling  
• Small pinch, Sea salt flakes  
• Small pinch, Black pepper 

For the toppings:

• 10 Cherry tomatoes, halved 
• 4 Fresh figs, quartered 
• 6 Strips of Prosciutto, halved 
• 2 sprigs Mint leaves, fresh 
• 60g Artichoke hearts, in jars of olive oil, quartered 
• 100g Mini mozzarella balls 
• 25g Walnuts, halved 
• 100g Goat's Cheese 

METHOD

1. Lay the ciabatta slices on the baking tray, so they are not touching. Drizzle with olive oil and season. 
2. Place the figs onto a separate baking tray along with the tomatoes and drizzle with a little olive oil. 
3. Place both the bread and the figs and the tomatoes into the oven. After 10 minutes, remove from the oven.  
4. After a further 8 minutes, remove the crostini's when golden brown.  
5. To decorate – start by adding the ingredients to the two styles of crostini's, by adding small amounts and making them uniform. Tip – for the cherry tomatoes, burst them open as you rub them over the ciabatta so the flavour covers the slices.  
6. Once the main ingredients have been added, drizzle over some extra olive oil and a sprinkle of sea salt flakes. 
7. Finish by adding the Parma ham in a twist on top.
8. Serve on a large plate to share or as an appetiser before dinner.

Mini Quiches with Parma Ham & Pear

These mini quiches are perfect to serve dinner party guests, to or enjoy alone with a glass of wine.

Makes 6 pieces

INGREDIENTS

• 1 roll Shortcrust pastry
• 50g grated Parmigiano-Reggiano cheese 
• 100g Ricotta cheese  
• 2 Eggs  
• 60g Cooking cream  
• 2 Pears, peeled, diced, and core removed
• Chopped parsley 
• Salt & Pepper
• 50g Prosciutto di Parma, chopped  
• Prosciutto di Parma slices, to garnish

METHOD

1. To make the filling, beat the eggs, then add the cream, ricotta, Parmigiano Reggiano, salt, pepper, parsley, and Prosciutto di Parma.
2. Line some buttered, 9cm tartlet molds with the pastry, then add the filling. Top with the pear pieces.  
3. Bake the quiches in the oven at 180° for 20 minutes, then for a further 10 minutes at a slightly lower temperature. 
4. Remove from the oven and garnish the mini quiches with Prosciutto di Parma and parsley. 

Parma Ham & Pecorino Breadsticks

Enjoy some ready-made breadsticks with Parma Ham and Pecorino or try your hand at making these from scratch.

Serves 4

INGREDIENTS

• 20g Brewer's yeast  
• 400g Flour, type 2  
• 100g Flour, type 0 
• 35g Extra virgin olive oil 
• Water, as needed 
• 40g Pecorino Romano, grated 
• 1 tsp. Honey or malt 
• 40g Prosciutto di Parma 
• Salt & Pepper
• Olives and Prosciutto di Parma to serve  

METHOD

1. Blend the two types of flour. Dissolve the brewer's yeast with honey or malt in 100g of water at room temperature and 40g of flour. Leave to ferment for 10 minutes.  
2. Form a well with the remaining flour, pour the yeast in the centre with olive oil and enough water to obtain a soft dough. Knead and salt at the end. 
3. Cover the dough with a dish towel and allow to rise until doubled in size. Knead again, adding the chopped Prosciutto di Parma, Pecorino Romano, and a pinch of pepper.
4. Divide the dough into 40g pieces, then shape breadsticks of about 30cm long. Arrange on a baking paper-lined tin, and cover, leaving them to rise for 20 minutes.
5. Grab onto the breadsticks, holding by each end, and stretching for about 5cm. Leave to rise for another 10 minutes, then put in the oven at 190°C for 15 minutes. 
6. Serve the bread sticks with olives and Prosciutto di Parma. 

Parma Ham & Butternut Squash Skewers

These healthy skewers are perfect for a snack or an at-home barbecue!

Makes 12 skewers

Preparation time: 10 mins

Cooking time: 30 mins

INGREDIENTS

• 165g Butternut squash, peeled, trimmed & cut into 2.5-3cm chunks (about 150g prepared weight) 
• 2 tbsp. Olive oil  
• 1 tbsp. Runny honey 
• 1/4 tsp. Fennel seeds, roughly crushed 
• 1 pinch Chilli flakes 
• 12 Sage leaves 
• 6 Slices Prosciutto di Parma, halved lengthways 
• 75g Manchego cheese, cut into 12 slices or chunks 
• 12 Small skewers 

METHOD:

1. Heat oven to 200°C/180°C fan/gas 6.  
2. Tip the squash into a small roasting tray. Mix 1 tbsp oil, the honey, fennel seeds, chilli flakes, and seasoning and pour over the squash. Toss well and roast for 25-30 mins, stirring halfway. Remove the squash from the tray and set aside on a plate to cool a little.  
3. While the squash is roasting, heat 1 tbsp oil in a frying pan, add the sage leaves and cook until crisp, then drain on kitchen paper.  
4. To build the skewers, start by threading ½ a slice of Prosciutto di Parma onto each skewer, pushing it up near the top. Follow with a crispy sage leaf, a piece of cheese, and finally a chunk of squash. Serve at room temperature. 

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About Parma Ham

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma and is made with only 4 ingredients: Pork, Salt, Air and Time.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five-pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.

For more information, please visit www.prosciuttodiparma.com.

To support a local Parma Ham Specialist deli in your area, please visit https://specialist.prosciuttodiparma.com/

Editor's Note:

If you would like to receive more information about Prosciutto di Parma, please contact Georgie Hackett at +44 (0)20 7389 9404 or email g.hackett@brand-dialogue.com.   

CREDIT:

Consorzio del Prosciutto di Parma