Follow this recipe to make the Prosciutto di Parma crumbs, then scatter over a thick, creamy soup — this celeriac one or this cauliflower one would work perfectly. One of the most important things is to remove from the fridge about 15 minutes before serving so it comes up to room temperature.
Ensure you have a balance of flavours and textures in the spread. Include some bread like focaccia, breadsticks, sourdough and rye, and cheeses such as Parmigiano Reggiano, Gorgonzola and mozzarella di bufala. Aperitivo — drinks enjoyed with light snacks — is the perfect way to unwind or add a special touch to an evening cocktail or glass of wine, especially at times like Christmas when everyone needs some festive cheer. Best of all, you can decide how much effort you want to put in with the cooking.
Whip up croquettes , bake into palmiers , twist around breadsticks or skewer with fruit or roasted veg. Get the recipe for Parma Ham, squash and Manchego skewers here. But one of the great things about it is that when baked, Prosciutto di Parma crisps up. Try it wrapped around chicken stuffed with ricotta or folded through a creamy pasta bake. When filling is cooled, you can roll paste out in a thin sheet and prepare squares with a dimension of 4 cm by using a smooth pastry wheel.
On every square you have to put two grammes filling in and then move to the preparation of tortellini : you have to take a square, fold the paste at triangle-shaped and press the edges in order to stick them together, then you have to take the obtained triangle-shaped paste and fold its base upwards. In conclusion, you have to pull the tortellino out from the finger in a delicate way and put it on a slightly floured rag and you can continue in order to finish the ingredients.
They are usually tasted with a good beef stock, but you can also flavour them with a reduction of cream and peas, or with butter, sage and Parmigiano Reggiano. Source: Giallo Zafferano. Roulades of Parma Ham can be a very light and summer second course or starter, which fit well with many fillings: try them with robiola and chives, avocado and ricotta or with asparagus and mustard.
Firstly, you have to work ricotta in a bowl with grated Parmesan until you obtain a cream, then, you have to add salt and pepper. The next stage is to cut one egg, to whisk the albumen and then to add it to the cream. Secondly, you have to clean the avocado and cut it into cubes, then put it in a bowl with lemon juice, because without lemon the avocado can become black. Thirdly, you have to fill the slices of Parma Ham with the cream and then with the cubes of avocado.
Finally, you have to sprinkle pepper on the roulades and then they are ready to be served. Source: Sale e Pepe. The quiche is really good and delicious. A good and delicious quiche: what do you suggest? This one is really tasty ad quick to prepare. Ingredients: 1 mozzarella 4 tomatoes 6 slices Parma Ham 3 eggs gr cream Salt, pepper and chives 1 package of puff pastry.
Firstly, you have to roll the puff pastry out on a cake-pan with edges, then add mozzarella and tomatoes, which have been cut into pieces before, and put the slices of Parma Ham on it. The next stage is to beat the eggs and join them to cream, chives, salt, pepper and finally to pour all into the quiche. Source: Buitoni. If you want to amaze your guests with really tasty starters, but at the same time easy to cook, you can use Parma Ham in order to enrich quiches, breadsticks or tipically Emilian specialities, such as torta fritta or tigelle.
An even more extravagant version is the mousse of Parma Ham that you can prepare quicky: firstly, you have to put gr Parma Ham and 1 spoon dry Marsala into the mixer, then separately, you have to whip ml cool cream and join all of it and leave it to stand for at least one hour. Mousse of Prosciutto is an excellent finger food, that can be combined with slices of toasted bread or vol au vet.
Firstly, you have to beat the eggs with a whisk and little by little add a pinch of salt and the cream until they become swollen and spumy. In a small pan you have to melt butter and when it is warm, you have to pour the mixture of eggs. Omelet is always a certainty: it is not only a quick dish that can be prepared with everything you find in the refrigerator, but it is also very tasty.
One of its variants with Parma Ham can be prepared in this way: you have to beat 6 eggs with salt and pepper and add gr Parma Ham, which has been cut into pieces , and 50 grammes grated Parmigiano Reggiano. Filled baskets of Parma Ham are an original and spectacular starter.
You can try them with stracchino cheese and pears: here you have the recipe! Ingredients: gr Parma Ham gr stracchino 2 Williams pears Pumpkin seeds, honey, pepper, lemon juice. Firstly, you have to cut pears into cubes and put them to marinate with lemon juice.
Asparagus and chervil quiche. Onion ice cream with smoked swordfish and crispy ham. Pizza rustica — Italian ham and egg pie. Puff pastry pizzas. Rose veal saltimbocca. Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito. Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts. Chicken livers pressed with dukkah. Pickled walnuts, goat's curd, smoked Kelmscott cured ham, peach and raspberry salad.
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