Prosciutto Di Parma Recipe

Arrange prosciutto

Remove prosciutto slices from packaging and let them sit at room temperature for 10–15 minutes to allow the fat to soften and the aroma to open up.

Dress and season

Lightly brush or drizzle 1 tablespoon extra-virgin olive oil over the prosciutto slices. Scatter freshly ground black pepper evenly across the slices (use less if you prefer). If using, sprinkle fresh thyme leaves sparingly over the prosciutto.

Fold and plate

Fold each slice loosely into thirds or roll into rosettes and place on a serving plate, arranging attractively with space for the accompaniments.

Prepare melon

If using melon: slice the melon in half, remove seeds, peel, and cut into 1/2-inch wedges or bite-size cubes until you have about 1 cup. Chill briefly if desired. Arrange melon pieces next to the prosciutto so guests can pair salty ham with sweet fruit.

Prepare greens and cheese

Place 2 cups arugula in a small bowl or on the platter. Add 1/2 cup Parmigiano-Reggiano shavings on top of or near the greens and prosciutto for textural contrast.

Toast bread (optional)

If using crusty bread or crostini: lightly toast or grill slices until crisp and warm, about 3–5 minutes. Rub with a cut clove of garlic (optional) and place on the board.

Finish with lemon and honey

Squeeze the juice of half a lemon lightly over the melon or a few drops over the prosciutto if desired. For a subtle sweet-salty contrast, drizzle up to 1 teaspoon honey over melon pieces or the prosciutto plate (optional).

Whisk dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar (or aged balsamic), 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Dress arugula

Toss the arugula lightly with just enough dressing to coat leaves (about 1–2 tablespoons). Pile the dressed arugula next to the prosciutto on the platter or serve separately so guests can build bites.

Bring the platter together by placing folded prosciutto, melon, dressed arugula, Parmigiano shavings, and crostini/bread attractively on a board or large plate. Provide small forks or toothpicks if you like.

Serve immediately at room temperature so the prosciutto’s texture and flavors are best appreciated. Recommend pairing with a dry sparkling wine or light Italian white wine.