Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
PROSCIUTTO DI PARMA D.O.P. WITH BONE
Prosciutto di Parma D.O.P. is a typical Italian cured meat, obtained from the finest pork legs, and salted after a 24-hour-long resting period.
This ham is strongly connected with the Emilian region, in fact, it is produced exclusively in a specific area of the province of Parma. In this area, there are the ideal climatic conditions to obtain the ideal maturing level that allows the ham to acquire its peculiar characteristics such as sweetness and taste.
Pork leg, salt
Pork leg, salt
HOW TO FULLY ENJOY IT
With its typical red-coloured lean part and white fatty part, Parma Ham is famous for its delicate, sweet, tasty and aromatic flavour as well as for the fragrant notes given by the slow curing process. Prosciutto di Parma D.O.P. is among the best-known cured meats in the world and is the protagonist of many traditional Italian dishes.
It is excellent cut into thin slices and eaten by itself, with warm bread, or with sweet fruits that enhance the aroma of Prosciutto di Parma D.O.P. such as melons or figs. We recommend tasting it on a charcuterie board with mixed cold cuts and cheeses, served with a glass of good light red wine, such as Colli di Faenza Sangiovese DOC.
The processing used to produce Prosciutto di Parma D.O.P. has ancestral origins. After slaughtering, the thighs are left to cool for a day and then processed to give them their typical shape. Then they are salted - exclusively with sea salt - twice.
At the end of this phase, the ham is left to rest in cells for about one month. Afterwards, the cured meat is washed in lukewarm water and left to dry for about 6-7 months, hanging on the traditional racks. In the seventh month, the maturing phase in the cellar begins, allowing the ham to acquire its typical aroma. After 12 months from the beginning of processing, the ham is analysed by an inspector of the Certifying Body and, if deemed suitable, is branded with the 'Corona Ducale' crown symbol of the Consorzio del Prosciutto di Parma (Parma Ham Consortium), a title that was awarded in 1996 with the recognition of the Protected Designation of Origin (DOP) Certification.
Prosciutto di Parma D.O.P. has very ancient origins, in fact, the first evidence dates back to the 2nd century B.C. in the Parma area. In the Middle Ages, Cured Ham acquired greater notoriety and between the 13th and 14th centuries, the Corporazione dei Beccai was formed in Parma to produce pork meat. During the Renaissance, many testimonies attest to the frequent presence of this cured meat during the meals of the nobles. Over the following centuries, Parma Ham became increasingly famous until it became one of the best-known and most appreciated cured meats in the whole world.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...