There are few foods that can be eaten as plainly as prosciutto di Parma; it can stand as a dish all on its own or simply be added to fruits or salads.
But it’s not to be confused with just any old prosciutto. If you want the real deal you need the true prosciutto di Parma, a name that comes from being in a Protected Designation of Origin. Prosciutto di Parma comes, not surprisingly, from the city of Parma and has a distinct nutty flavor due to the pigs eating the rinds from another local product: Parmigiano-Reggiano. The pigs used are local breeds, and there are no nitrates or preservatives used in curing, only sea salt.
If you’re hankering for more prosciutto di Parma, then you’re in luck because Prosciutto di Parma Palooza is coming to Brooklyn on September 26, and will feature chefs like Mission Chinese‘s Danny Bowein and Porsena‘s Sara Jenkins, all doing their best to highlight this beloved ingredient.
But if you want to enjoy prosciutto di Parma from the comfort of your own home, we’ve got you covered there as well with a recipe from Jenkins for prosciutto and melon butter crostini. She believes that the “sweetness of the fruit and the saltiness of the prosciutto is an incredible pairing.” It’s one of those perfect simple recipes that impresses all your guests without actually doing a lot of work.
Prosciutto and Melon Butter Crostini
1 lb unsalted butter
1 small cantaloupe (peeled and diced)
1 loaf fresh bread
Prosciutto di Parma
Whip the butter in a processor for 2 minutes and then add the cantaloupe. Whip for an additional 15 minutes until the butter is fully formed. Spread a generous portion of the butter on thickly sliced fresh bread. Add 2-3 slices of prosciutto di Parma on top of each crostini. Serve immediately.
Ali Rosen is the Founder and Host of Potluck Video, a site for food, drink and travel videos. On weekends you can find Ali attempting to not kill her herb garden and thanking her lucky stars for her CSA.
