Prosciutto E Rughetta Recipe
Wafer thin slices of fine Parma ham & peppery rocket leaves topped with shavings of Parmesan cheese & a drizzle of olive oil.
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Ingredients
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Prosciutto & Assembly
To serve
Method
Prosciutto & Assembly
Prepare the rocket
Place the washed and thoroughly dried rocket in a medium bowl. Add the sea salt (if using) and gently toss to distribute. If you prefer a brighter note, squeeze the lemon quarter over the leaves and toss lightly. Do not overdress; the olive oil drizzled later will finish the greens.
Arrange the prosciutto
On a large serving platter or on individual plates, fan out the wafer-thin slices of Parma ham in a single overlapping layer, leaving some space in the center for rocket and cheese. Aim for delicate presentation—fold slices loosely to create volume.
Dress the rocket and combine
Drizzle 1 tablespoon of extra-virgin olive oil over the dressed rocket and toss lightly. Pile the dressed rocket in the center of or over the arranged prosciutto, distributing evenly so every portion has some leaves.
Shave the Parmesan
Using a vegetable peeler or a very sharp knife, shave the Parmigiano-Reggiano into thin wide curls directly over the prosciutto and rocket. Aim for 6–8 shavings per plate or a generous scattering over a shared platter.
Finish and season
Drizzle the remaining 1 tablespoon of extra-virgin olive oil evenly over the entire dish. Grind the freshly ground black pepper over the top to taste. Taste one leaf with ham and cheese—add a small additional pinch of sea salt only if needed (Parma ham and Parmesan are already salty).