Celebrate Easter With These 3 Parma Ham Recipes.
Celebrate Easter with Parma Ham
Recipe Ideas For The Perfect Easter Weekend:
As Easter is this weekend, it’s time to decide which recipes to prepare for the big day. With its full-bodied taste and smooth texture, Parma Ham is the perfect ingredient to add flavour to your Easter breakfast, lunch or dinner.
These recipes can also be enjoyed guilt-free, as Parma Ham is completely natural with no added nitrites or nitrates – a great break from all those chocolate eggs!
Whether you love savoury dishes or have more of a sweet tooth, there’s something for everyone in these Parma Ham Easter recipes.
Celebrate Easter With These 3 Parma Ham Recipes:
Easter Morning Eggs with Parma Ham Toasts:
4 Large free-range eggs
4 Slices of farmhouse white or wholemeal bread
8 Slices of Parma Ham, cut in half lengthwise
Butter, to spread
Salt and freshly-ground pepper
1.) Cook the eggs in gently boiling water for 3-4 minutes, depending on how runny you like the egg yolks.
2.) Toast the bread on each side, then trim off the crusts. Butter the toast and cut each slice into four strips.
3.) To ensure the toast stays crunchy, place it back under the grill once it has been buttered.
4.) Wrap Parma Ham around each toast, then service alongside the soft-boiled eggs. Season with a little salt and pepper.
Easter Parma Ham and Wild Mushroom Beef Wellington:
750g Beef fillet, trimmed
300g Wild mushrooms, finely-chopped
10 Slices of Parma Ham
100g Brussels pâté
500g Ready-rolled puff pastry
1 Free-range egg, beaten
3 tbsp Olive Oil
5 tbsp English mustard
½ tsp thyme leaves
Pinch of salt and cracked black pepper
1.) Rub the beef fillet in 1 tbsp of olive oil, salt and pepper. Sear in a pan for one minute on each side, leave to cool slightly, then brush with English mustard. Chill for 15 minutes.
2.) Fry the mushrooms with thyme in 2 tbsp of olive oil for 8-10 minutes until softened. Leave to cool.
3.) Lay Parma Ham slices over a long sheet of clingfilm, overlapping them slightly. Spread a thin layer of pâté and mushrooms over the Parma Ham.
4.) Position the beef fillet in the centre and wrap the Parma Ham tightly around the beef, twisting the clingfilm ends to tighten. Chill for 30 minutes.
5.) Lay the pastry out on a floured surface and brush with the beaten egg. Unwrap the beef and place in the centre of the pastry. Wrap up the beef in pastry and place on a baking sheet. Brush with beaten egg and chill for at least 30 minutes.
6.) Brush with more beaten egg and lightly score the top, then roast in the oven for 35-40 minutes until golden. Rest for 5-10 minutes before serving.
Easter Cheesecake Nibbles with Parma Ham, Robiola Cheese and Thyme:
For The Base:
80g Butter, melted
Fluted paper cases
For The Filling:
200g Robiola cheese
100g Ricotta cheese
70g Parmigiano Reggiano
60g Parma Ham
4 Slices of Parma Ham
1.) For the base, finely-crush the crackers and bind with cold, melted butter. Distribute the mixture in the fluted paper cases and press down well on the bottom.
2.) Cream the soft cheeses and add the grated Parmigiano Reggiano. Also, add the chopped Parma Ham and flavour with thyme and chopped parsley.
3.) Bind the mixture with the eggs and season with pepper to taste. Mix to combine and divide the filling among the fluted paper cases on the cracker base.
4.) Bake in the oven for 20 minutes at 175°C, then cover the cheesecakes with aluminium foil and bake for a further 7-10 minutes at 160°C.
5.) Remove from the oven, decorate with thyme and Parma Ham, and serve.
Celebrate Easter With These 3 Parma Ham Recipes.
CREDIT: Consorzio del Prosciutto di Parma
About Parma Ham
Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five-pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.
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