Prosciutto Di Parma 24 Mesi Recipe
THIN SLICES OF PROSCIUTTO DI PARMA, AGED PARMIGIANO, SERVED WITH FRESH FOCACCIA
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Ingredients
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Charcuterie & Cheese
Bread
Garnish & Accents
Method
Charcuterie & Cheese
- 1
Bring prosciutto to serving temperature
Remove prosciutto from refrigeration 20–30 minutes before serving and keep loosely covered so it comes to just below room temperature. This helps aroma and texture.
- 2
Arrange prosciutto
On a large wooden board or platter, fan or fold the prosciutto into delicate rosettes or loose piles, spacing slices so they don’t clump. Use all 12 oz evenly across the board.
- 3
Prepare Parmigiano-Reggiano
Using a vegetable peeler or knife, shave or break the 4 oz of Parmigiano-Reggiano into irregular shards and small chunks. Scatter the shards near the prosciutto, leaving small gaps for bread placement.
Bread
- 4
Warm the focaccia
Preheat oven to 350°F (175°C). Lightly score the top of the focaccia if whole. Brush 2 tbs extra-virgin olive oil over the cut/top surface, and sprinkle with 1 tsp coarse sea salt and freshly cracked black pepper to taste. Place on a baking sheet and warm for 6–8 minutes until just warmed through and the surface is slightly glossy but not crisped hard.
- 5
Slice and finish focaccia
Remove focaccia from oven and slice into 1–1.5 inch pieces or triangles suitable for picking up. If desired, rub the warm cut surfaces lightly with a lemon half for a hint of brightness (use only a few squeezes).
- 6
Optional toasting
If guests prefer a crisper bread, after warming, toast slices under a broiler for 30–60 seconds per side until lightly golden. Watch carefully to avoid burning.
Garnish & Assembly
- 7
- 8
- 9
- 10