Continuing with our theme of Parma ham recipes for Christmas, here are a couple of tasty treats using this raw, aged Italian meat, which can be found in delis and restaurants around the world. You have probably been offered it with a slice of melon during summer or as a topping on an Italian pizza. Its unique flavour comes from a mix of traditional know-how and unique ecological and environmental conditions, specific to the Region of Parma, Italy.
Parma Ham is a cured meat that is a much healthier option than other types of red meat, and a good substitute for bacon as it is made with no nitrates or nitrites. Parma Ham is a Protected Designation of Origin product (PDO) meaning it can only be made with in a specific area of Northern Italy.
There’s something for friends, family and even the festive party season in this selection of Parma Ham dishes, ideal to celebrate the festive season.
Turkey breast in Prosciutto di Parma with sautéed Brussels sprouts
Photo: Mats Dreyer
INGREDIENTS
- 4 portions
- 800 g turkey breast
- Salt and pepper
- 8 slices Prosciutto di Parma
- 2 tbsp olive oil
- 4 tbsp butter
- 400 g fresh Brussels sprouts
- 600 g almond potatoes
METHOD
- Season the turkey breast with pepper and wrap it in slices of Prosciutto di Parma. Brush the turkey breast with olive oil.
- Bake the turkey fillet in the oven at 180 °C until the turkey has a core temperature of 65 °C. Let the turkey rest for 10 minutes before carving it into slices.
- Cut the Brussels sprouts in two and boil them in lightly salted water until they begin to become tender. Drain the water and sauté them in 1 tablespoon of butter in a frying pan. Mix in 3 tablespoons of butter before serving.
- Boil the almond potatoes in lightly salted water until they are tender.
Christmas salad with crispy Prosciutto di Parma, figs, and clementine dressing
Photo: Mats Dreyer
2 portions
INGREDIENTS
- 4 slices Prosciutto di Parma
- 2 clementines
- 1 bag rocket
- 2 tbsp olive oil
- 1 buffalo mozzarella
- 2 fresh figs, in wedges
- 1 red onion, in wedges
- Salt and pepper
METHOD
- Start by baking the Prosciutto di Parma – lay the slices on baking paper and bake them in the oven at 180 °C for about 10 minutes until they are golden and crispy. Let them cool on a paper towel.
- Peel the clementines with a knife. Slice out the clementine wedges and put them in a bowl. Squeeze the juice from the remaining clementine peels over the clementine wedges. Add the olive oil to the bowl.
- Tear the mozzarella into large bits and plate them along with the figs, red onion wedges, and rocket. Carefully mix the clementine dressing into the salad.
- Add the crispy Prosciutto di Parma before serving.
See also: Parma Ham Recipes for Christmas
