utter in a bowl with the chopped Parma ham, most of the orange
Preheat oven to 400\u00b0F.
Prepare pizza according to package instructions, adding 2/3 of grated cheese to dry ingredients. Shape into 30 (2 1/4 inch long) logs. Transfer to a lightly greased baking sheet and sprinkle with remaining cheese. Bake for 15-20 mins, until golden. Let cool.
Meanwhile, to make the dip, mix together ricotta, garlic, olive oil and chives. Season. Transfer to a small serving bowl.
Wrap each breadstick with a small piece of Parma ham. Serve with herbed ricotta and vegetable crudite.
etween 4 bowls then sprinkle with extra Parmesan and serve with the Parma ham.
bowls and add some Parma ham. Sprinkle with Parmesan and serve.
oftened. Add the strips of Parma ham and toss for about 10
Cut the pears in half and remove the stem. Slice them thinly and mix with arugula and onion in a big bowl.
Mix all the ingredients for the vinaigrette, season with salt and pepper. Pour it over the pear salad and mix. Place the salad in a bowl and cover with plastic wrap. Serve with Parma ham or salami for a picnic.
Salami can replace the Parma ham.
Season the grated potato generously with salt and freshly ground pepper
Arrange arugula on a large, flat platter.
Top arugula with Parma ham.
Drizzle olive oil and balsamic vinegar over the salad.
ncisions into fat then stuff with rosemary. Roast for 3 hours
utlet. Fold in half, with the ham on the inside, top each
aprika.
Wrap the chicken with the parma ham. Take four pieces of
Cook the asparagus in boiling, salted water for about 8 mins or until slightly tender, then drain on paper towels. Toast the pine nuts in a dry frying pan until golden. For the vinaigrette, whisk together the oil and balsamic vinegar, then add sugar and season to taste.
Heat the butter in a frying pan and fry the asparagus spears in batches until golden, turning regularly. Season to taste. Toss the vinaigrette with the pine nuts, arugula and tomatoes. Arrange the asparagus and ham on serving plates with the salad.
n a small pan than, with a wire whisk, beat in
ins.
Fill chilies with cheese, wrap with Parma ham then place on a
hopped basil.
Season lightly with salt and freshly ground pepper
lates and top with the gorgonzola cheese cubes, Parma ham slices (which have
Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use.
Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too).
Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!
Cut each tomato in half and cover the base of a shallow cooking dish.
Sprinkle over with 1 tbsp olive oil.
Cut an onion up and mix in with the tomatoes.
Sprinkle with garlic and salt and pepper.
Add the parma ham, cut into strips and toss the tomato mixture with your hands.
Cook in a medium oven (180 degrees) for 1 hours.
Cook pasta according to packet instructions-fresh spaghetti works very well.
Add the sauce to the pasta and mix through.
Serve topped with parmamsan and fresh basil.
and fry in olive oil with the rosemary over a medium
hicken breast with 1 1/2 slices of the Parma ham to conceal