7 April 2017
Melon Eat&Drink /Prosciutto di Parma Piadinas
Put aspic in water and ice. Heat the passito wine up (55°C), add the aspic and leave thicken.
7 April 2017
Norway lobster enveloped in Prosciutto di Parma slices
Shell lobsters, leaving the tail. Take the intestinal guts away. Envelop tails in Prosciutto di Parma slices.
7 April 2017
Lamb chop and trombetta mushrooms crust with Prosciutto di Parma veil
Deeply clean the mushrooms and dry them in the salad shaker; brown some sprigs of thyme in a pan with some oil and sautè mushrooms adding butter.
7 April 2017
Potatoes and Prosciutto di Parma cake
Peel potatoes and boil them in salt water. Mash them up with the colander and dress them with 50gr butter, eggs, parmigiano Reggiano, pepper and little salt.
7 April 2017
Prosciutto di Parma sheets
Peel cherry tomatoes, put them with asparagous in a earthen pan and add some salt, thyme, rosemary, sage, oil and abbamele.
7 April 2017
Lemon, prawns and Parma Risotto
Cook just for a bit the onion with the butter in a pan. Add rice and toast it for a minute.
7 April 2017
Bruschetta with cherry and prosciutto di Parma
Stone cherries and cut them in cubes. Toast bread slices in a hot pan, spread some stracciatella chees on them, put on ham's slices and cherries' cubes.
7 April 2017
Fagottini al Prosciutto di Parma
Mix the ricotta chees until it becomes a cream. Cook tomatos and 50g butter in a pot, with a pinch of salt.
7 April 2017
Pumpkin Risotto and Parma Ham
Chop half the onion and fry it with the pumpkin in a saucepan with a little oil without browning.
30 March 2017
Roasted stuffed spicy peppers with Parma Ham
Put the bulgur wheat or couscous in a heat-resistant bowl along with the vegetable broth and the spring onions.
30 March 2017
Saffron risotto with Prosciutto di Parma, asparagus and Parmesan
Put the saffron threads in a measuring jug and add 150 ml of boiling water and leave to infuse for 10 min.
30 March 2017
Parma ham wrapped scallop and king prawn surf’n’turf skewers
Strip the leaves off the rosemary spears leaving 2-3 cm leaves at the end of the each.
30 March 2017
Pink gnochetti with Prosciutto di Parma Ferrari
Boil the potatoes, cook the beetroot in the oven and mash booth mix in the fourl and the whole egg with a little salt and knead the dough so that it is firm but soft.