Prosciutto Di Parma Recipe

Make ricotta filling

In a medium bowl, combine the ricotta, 1 tablespoon grated Parmigiano-Reggiano, 1 teaspoon freshly ground black pepper and 1 teaspoon extra-virgin olive oil. Stir until smooth and season to taste with a pinch of salt (remember peppers are pickled).

Hollow peppers

Using a small paring knife, cut a small slit or the stem end off each pickled cherry pepper and gently remove any seeds and membranes with the tip of the knife. Pat peppers dry on paper towel.

Stuff peppers

Using a small spoon or a piping bag, fill each pepper with the ricotta mixture, leaving a little room at the top so the filling doesn't spill when wrapped.

Wrap with prosciutto

Tear each prosciutto slice lengthwise into two long strips (you should have about 16 strips). Wrap one strip snugly around each stuffed pepper, overlapping slightly to secure. If needed, use a toothpick to hold closed (remove before serving).

Arrange on platter

Place wrapped peppers on a serving platter leaving small spaces between them for drizzling and garnishes.

Make dressing

In a small bowl whisk together 2 teaspoons honey, 1 teaspoon fresh lemon juice and 1 tablespoon extra-virgin olive oil until emulsified.

Dress peppers

Lightly brush or drizzle the honey-Parm dressing over the wrapped peppers. Sprinkle the 2 tablespoons finely grated Parmigiano-Reggiano evenly across them. Finish with a few light cracks of fresh black pepper to taste.

Optional garnish

Scatter microgreens or basil and toasted pine nuts over the platter for color and crunch. Add 4 thin shavings of aged Parmigiano-Reggiano across the platter if using.

Warm flatbreads

Brush both sides of each flatbread with 1 tablespoon extra-virgin olive oil (divided) and sprinkle lightly with sea salt. Warm in a 400°F (200°C) oven on a baking sheet for 4–6 minutes until pliable and lightly golden, or warm in a skillet over medium heat 1–2 minutes per side.

Serve

Cut warmed flatbreads into quarters and arrange on the same platter or a separate board. Serve alongside the stuffed prosciutto-wrapped cherry peppers so guests can place peppers on flatbread or enjoy them as bites.

Just before serving, if desired, give a final drizzle of honey over the entire platter (about 1 teaspoon) and a last sprinkle of Parmigiano shavings and cracked black pepper.