Prosciutto di Parma

PROSCIUTTO DI PARMA® CON FRUTTA
Prosciutto di Parma® and Fruit

One of the most classic, elegant and simple ways of enjoying Prosciutto di Parma® is with fruit.

Throughout the year, it's possible to pair any number of seasonal fruits with Prosciutto di Parma®. You're the best judge of how the fruit's texture and flavor combine to create a special taste experience that pleases your palate.

Melon and fresh figs are among the most popular combinations with Prosciutto di Parma® other fruits, such as pears, kiwi and pineapple also work well. Shown here is Prosciutto di Parma® with raspberries and slices of pear, garnished with basil and lime.

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PROSCIUTTO DI PARMA® CON LATTUGA E POMODORI "P.L.T."
Prosciutto di Parma® with Lettuce and Tomato "P.L.T."

4 slices Prosciutto di Parma®
4 soft sandwich rolls (preferably of egg bread)
or
8 slices of a rich egg bread like brioche or challah
8 teaspoons mayonnaise
1 bunch mixed salad greens like mache, arugola, and oakleaf lettuce, washed and torn
2 tomatoes, sliced

Preheat the broiler, placing the rack about 4 inches below the flame. Place the slices of Prosciutto di Parma® on an ungreased baking sheet, lined with aluminum foil. Broil the Prosciutto di Parma® slices just until they stiffen and the edges curl and brown, about 2 1/2 minutes on one side. Using a spatula or tongs, carefully turn the slices over and broil for 30 seconds. Watch the Prosciutto di Parma® closely and do not let it get too dark or brown. Remove and let cool.

Spread each roll half or slice of bread with one teaspoon of mayonnaise. Arrange the salad leaves on four of the roll halves or slices of bread, then top each with the slices of tomato. Break up the slices of grilled Prosciutto di Parma®. Place them on the bread so that they overlap by a generous one-half inch. Top with the remaining roll halves or slices of bread.

Serves 4

Courtesy of E.A.T. Restaurant, New York City