Welcome the warmer weather with some seasonal Parma Ham recipes.

As spring shakes up our way of life, bringing in warmer weather, the rule of six, and reopening of pubs and restaurants, it may be time to also shake up the menu with some new seasonal recipes using Parma Ham. Produced with no nitrates or nitrites under strict observation by the Consorzio del Prosciutto di Parma, Parma Ham is often hailed as a delicious option to enjoy as part of many different spring dishes.

As a product with Protected Designation of Origin (PDO) status, every leg of Parma Ham is individually quality checked after its minimum maturation period of 12 months, after which it is branded with the 5-point Ducal Crown, certifying that it is the one and only Prosciutto di Parma. Parma Ham is an optimal choice to be consumed as part of a healthy and balanced diet, as, in addition to its delicious flavour, it is also highly digestible and rich in protein content and free amino acids.

As people start to meet up with friends and families outside, picking up a pack of Parma Ham from your local supermarket will be a great addition to a picnic for a boost of flavour and healthiness, as well as adding that touch of Italy to the day. Look out for the Ducal Crown brand to ensure the authentic product is selected.

The following Parma Ham recipes make use of the prosciutto's unique flavour and smooth texture, providing an option for every spring dining occasion.

Pea, Prosciutto di Parma & Feta Quiche

A perfect option for a picnic which can even be made in large amounts for lunch the next day.  

Serves 6-8

INGREDIENTS 

• 500g Readymade shortcrust pastry
• 1 tbsp. Olive oil
• 150g bunch Spring onions, thickly sliced
• 225g Frozen peas, defrosted
• 3 Large eggs
• 200ml Double cream
• 150ml Whole milk
• 15g Bunch mint, leaves picked
• 6 slices Prosciutto di Parma, roughly torn
• 150g Feta, broken into 1-2cm chunks
• 1 handful Pea shoots
  

METHOD

1. Roll out the pastry on a floured surface and use to line a 23cm x 3cm loose-bottomed sandwich tin. Leave the excess pastry hanging over the sides and prick the base with a fork. Pop on a tray and transfer to the freezer for 30 mins.
2. Heat oven to 200°C/180°C fan/gas 6. Line the pastry case with baking parchment, fill with baking beans and bake for 15 mins.
3. Meanwhile, to make the filling, heat the oil in a frying pan over a medium heat and soften the spring onions for 4 mins. Add the peas and cook for a further 2 mins, then remove from the heat. Whisk together the eggs, cream, milk, and some seasoning in a large jug. Reserve the tips of the mint leaves for garnishing and finely chop the rest, then stir into the cream mixture.
4. Remove the beans and parchment paper from the pastry case and return to the oven for 10-15 mins until the pastry is golden. Using a sharp knife, trim the edge. Reduce the oven temperature to 180°C/160°C fan/gas 4.
5. Arrange half the pea mix and half the Prosciutto di Parma over the base of the pastry case, then top with half the feta. Pour over the cream mix, then scatter over the remaining peas, Prosciutto di Parma and cheese. It will be very full.
6. Bake for about 35-45 mins, or until golden and with a little wobble in the centre, which should not feel too firm. Leave to cool for 15 mins, then remove from the tin.
7. Serve warm or at room temperature, topped with the pea shoots and reserved mint leaves.

Food Stylist: Emily Kydd

Food Photographer: Tim Atkins

Pasta with Parma Ham, Rocket & Walnut Pesto

Add some colour to your plate with some Parma Ham and pesto.

Serves 4

INGREDIENTS

• 280g Penne pasta
• 30g Rocket, finely chopped
• ½ Clove garlic
• 20g Walnuts, finely chopped
• 15g Pecorino
• 20g Parmigiano Reggiano
• ½ Large potato, boiled & peeled
• 5-6 Strawberries
• 100g Parma Ham slices
• Extra virgin olive oil

METHOD

1. Mix the potato, rocket, walnuts, and garlic with 8 tbsp olive oil and some pasta water. Add the grated Parmigiano Reggiano and Pecorino.
2. Boil the penne in salted water, drain al dente and toss in a frying pan with the rocket pesto and a few more spoons of pasta water (if needed).
3. Serve and garnish with Parma Ham, some rocket, and a couple of strawberries.

Credit: Consorzio del Prosciutto di Parma

Tortillas with Parma Ham, Mozzarella, & Cherry Tomatoes

A delicious sharing meal to be enjoyed outdoors with friends and family.

Serves 4

INGREDIENTS

• 8 Tortillas
• 200g Mozzarella, cubed
• 150g Cherry tomatoes
• Oregano
• Basil
• Extra Virgin Oil
• 100g Parma Ham

METHOD

1. Cut the cherry tomatoes into wedges, removing the seeds. Season with oil, salt, basil, and oregano.
2. Brush the tortillas with oil and place 2 slices of Parma Ham in each one along with some cherry tomatoes and mozzarella.
3. Bake at 185C for 10 minutes, remove, and serve with some extra Parma Ham slices.

Credit: Consorzio del Prosciutto di Parma

Bruschetta with Figs and Parma Ham

Sweet and salty flavours combine in this classic Italian pairing.

Serves 4

INGREDIENTS

• 10 Slices of toasted bread (ciabatta is preferred)
• 5 Figs
• 1 Garlic clove
• 100g Parma Ham
• Extra virgin olive oil
• Salt & Pepper

METHOD

1. Crush the garlic and combine with oil and a pinch of salt and pepper. Leave to rest for a few hours.
2. Cut the figs in half and grill once on each side.
3. Brush the toasted bread with aromatic oil, topping each slice with half a fig and a slice of Parma Ham.

Credit: Consorzio del Prosciutto di Parma

Prawn and Parma Ham Skewers

A recipe for the first barbecue of the season.

Serves 4

INGREDIENTS

• 16 Large king prawns
• 16 Courgette slices, chopped
• 100g Parma Ham
• 1 tsp. Peppercorns, crushed
• Lime juice
• Chives
• Extra virgin olive oil
• Salt
• Mixed salad for serving

METHOD

1. Make the marinade by putting the pepper, chives, olive oil, lime juice, and salt in a bowl and mixing together.
2. Peel and devein the prawns, add to the marinade and leave to rest for 2 hours in the fridge.
3. Drain the prawns, wrap in a courgette slice, then wrap in a slice of Parma Ham. Thread onto small wooden skewers.
4. Grill the skewers and turn halfway through cooking.
5. When ready, dress with a dribble of olive oil and a pinch of salt if needed. Serve with a mixed salad.

Credit: Consorzio del Prosciutto di Parma

-END-

About Parma Ham

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural, with no nitrites and nitrates. 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 authentically 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 Melissa Economou by emailing m.economou@brand-dialogue.com.

CREDIT for all recipes:

Consorzio del Prosciutto di Parma