Trio Di Prosciutti Recipe
Prosciutto di parma, prosciutto San Daniele, and speck
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Ingredients
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Dalla Salumeria - Prosciutti & Accompaniments
Method
Dalla Salumeria - Assembly & Service
Prepare bread
If your ciabatta is not already toasted, preheat a grill pan or oven broiler. Brush both sides of each slice lightly with 1 tbs olive oil and grill or toast until golden and crisp, about 1–2 minutes per side on a hot grill pan or 3–5 minutes under the broiler, watching carefully to avoid burning. Keep warm.
Arrange meats
On a large wooden board or platter, arrange the three meats in distinct groups so guests can easily compare flavors: place the Prosciutto di Parma in a loose fan, the Prosciutto di San Daniele in slightly overlapping ribbons, and the speck folded or rolled to show its smoky edge. Aim for roughly equal-weight piles (about 150 g each).
Finish meats
Drizzle the remaining 1 tbs of olive oil lightly over the prosciutti and speck to add sheen. Zest the lemon over the meats for a bright aroma, then cut the lemon into wedges and place alongside the board so guests can squeeze a little juice if they wish. Sprinkle 1 tsp freshly cracked black pepper evenly over the meats.
Add accompaniments
Arrange the cornichons or dill pickles and marinated olives in small clusters around the meats. Place the warm ciabatta slices on one side of the board. Scatter the arugula in small bunches for color and a peppery contrast. If using, shave or grate the Parmigiano-Reggiano over one corner of the board or offer in a small bowl for guests to add.
Serve
Serve immediately at room temperature so the full flavor of the cured meats is noticeable. Encourage guests to taste each prosciutto on its own and then combined with a piece of bread, a squeeze of lemon, and a pickle or olive for contrasting flavors. Leftovers should be wrapped tightly and refrigerated; consume within 2–3 days.