Prosciutto Di Parma Recipe

Prepare prosciutto

If using pre-sliced Prosciutto di Parma: remove from refrigerator about 10–15 minutes before serving so the fat becomes silky and aromatic at near-room temperature. If using a whole leg for carving: place on a stable board and, using a long, sharp ham knife, shave very thin slices across the grain. Arrange slices loosely on a serving platter, folding/slightly rolling each slice to create volume and to release aroma.

Prepare melon

If serving melon: cut cantaloupe in half, remove seeds, peel and slice into wedges or cut into 1-inch balls. Arrange melon adjacent to prosciutto so guests can pair sweet fruit with salty ham.

Assemble greens salad

In a medium bowl, whisk together extra-virgin olive oil, aged balsamic vinegar and fresh lemon juice. Toss arugula or baby greens lightly with the dressing (just enough to coat). Mound dressed greens on the platter next to prosciutto and melon.

Add cheese and bread

Scatter Parmigiano-Reggiano shavings over the greens and around the platter. Slice crusty bread and either serve raw or quickly toast slices (grill or broil 2–3 minutes per side until golden) and place on the board.

Season and finish

Sprinkle a few flakes of sea salt over the Parmigiano (avoid salting prosciutto directly). Grind a little black pepper over the arugula if desired. Drizzle a scant teaspoon of honey over figs or jam if using. Offer extra olive oil and balsamic at the table for guests.

Toast Marcona almonds in a dry skillet over medium heat for 3–4 minutes until fragrant, shaking the pan often to avoid burning. Let cool and scatter around the board. Place fig jam in a small bowl for spreading on bread, or fan fresh figs near the prosciutto.