Principessa Dop Recipe

Prepare prosciutto

Remove prosciutto slices from refrigeration 10–15 minutes before plating so they come closer to room temperature and release aroma. Keep slices whole and gently fan or fold them for presentation.

Prepare Parmigiano

Using a vegetable peeler or a sharp knife, shave 80 g of 24-month Parmigiano Reggiano into thin irregular shards. Reserve for plating.

Prepare mozzarella

Drain the Mozzarella di Bufala well on paper towels for 10 minutes to remove excess whey. Tear into medium pieces (bite-size) so they present creamy interior on the plate.

If using Piennolo plum tomatoes, remove any tough stems and slice small tomatoes in half. For larger tomatoes, core and cut into 1–1.5 cm wedges. Place tomatoes in a bowl and lightly season with 1/4 tsp sea salt and 1/4 tsp pepper; toss gently.

Place the washed rocket in a bowl. Dress sparingly with 1 tablespoon extra virgin olive oil and the optional 1 tsp lemon juice, toss to coat. The rocket should be lightly dressed — not wilted.

Make finishing dressing: in a small bowl whisk together remaining 3 tbs extra virgin olive oil with 1 tsp aged balsamic vinegar, remaining 3/4 tsp sea salt, and remaining 3/4 tsp freshly ground black pepper until emulsified. Taste and adjust — the dressing should be bright and slightly tangy to complement prosciutto and cheese.

Plating: choose a large flat platter. Arrange torn mozzarella pieces in small clusters across the platter. Drape prosciutto slices between and around the mozzarella clusters, folding them into loose ribbons for height and texture.

Scatter halved Piennolo tomatoes between the cheese and prosciutto, allowing juices to mingle but not drown the plate. Sprinkle Parmigiano Reggiano shards over the arrangement.

Distribute the lightly dressed rocket leaves over the top in small handfuls so some leaves remain fresh and crisp.

Finish: drizzle the prepared olive oil–balsamic dressing evenly over the entire platter. Finish with a light crack of black pepper and a few additional sea salt flakes to taste. If desired, place crusty bread or grissini alongside for serving.

Serve immediately at room temperature. Encourage guests to take a bit of each component—prosciutto, mozzarella, Parmigiano, tomato and rocket—in every bite for balanced flavor.