Prosciutto Recipe

Drain and slice mozzarella

If using fiordilatte in a ball, remove from brine, gently press between paper towels to remove excess moisture, then slice into 1/4-inch thick rounds or tear into bite-sized pieces. Reserve on a plate.

Wash arugula

Rinse the arugula thoroughly under cold water, spin or pat dry so leaves are dry to the touch. Excess water will dilute the dressing.

In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil and 1 teaspoon lemon juice. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add a touch more lemon or salt if desired.

Add the washed, dry arugula to the bowl and toss gently to coat the leaves evenly with the dressing. Set aside so flavors meld while you prepare bread (if using) and assemble the plate.

If serving with bread: Preheat oven to 400°F (200°C). Brush each slice of baguette or ciabatta lightly with 1 tablespoon olive oil on both sides. Arrange on a baking sheet and toast 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

On a large serving platter or on individual plates, arrange the mozzarella slices or pieces in an even layer or in small clusters.

Drape 1 slice of prosciutto over or beside each mozzarella piece, folding or tearing the prosciutto into attractive ribbons. Continue until all prosciutto and mozzarella are arranged.

Place dressed arugula in the center or scatter over and around the mozzarella and prosciutto, distributing evenly so each bite has greens.

Sprinkle shaved Parmigiano-Reggiano over the salad if using. Finish with a light drizzle of balsamic glaze for a touch of sweetness if desired.

Season lightly with additional black pepper and a pinch more sea salt if needed. If serving with crostini, place toasted bread slices alongside or under the prosciutto and mozzarella to create crostini bites.

Serve immediately at room temperature so the flavors and textures (silky prosciutto, creamy fiordilatte, peppery arugula) are at their best. Leftovers: store components separately in airtight containers in the refrigerator for up to 2 days; dress arugula just before serving again.