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Old 10-10-2005, 04:58 AM   #1
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Question Parma ham

can any body suggest some ways of serving parma ham

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Old 10-10-2005, 05:09 AM   #2
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I use it in lots of ways - in starters... thinly sliced over figs and or melon; wrapped round chicken to roast in oven, great in sandwiches on good crusty bread.
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Old 10-10-2005, 05:51 AM   #3
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Hello ishbel
thanx a lot for ur suggestions will try them and let you know
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Old 10-10-2005, 09:20 AM   #4
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Wrapped around spears of steamed asparagus, used in place of ham in Eggs Benedict, cut into thin strips and used to garnish pasta/soup/roast potatoes, in salads, with fruit as Ishbel mentioned, in an Italian panino sandwich - let your imagination run wild with this wonderful ingredient!
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Old 10-10-2005, 11:16 AM   #5
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You already got very good suggestions from Ishbel and Jessica, my fave is also having them with melon or fig. The one thing to remember, if you got a quality Parma ham, DO NOT cook it, even if you do with other ingredients. It loses that special rich flavour if you do... slice it thin and enjoy as is!!
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Old 10-10-2005, 11:26 AM   #6
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That's my preference, too, Urmaniac. In fact, turkish and greek figs are plentiful in the supermarkets here at the moment, and I had figs with parma ham for lunch on Saturday.

Spanish pomegrantates are also in the shops.... one of my favourite fruits.
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Old 10-10-2005, 11:48 AM   #7
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Veal (or chicken) saltimbocca.
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Old 10-10-2005, 01:59 PM   #8
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blanche and saute fresh kale with a shallot, salt and pepper, (chili flakes if you like) serve with crustini (little crusty toasts) parma ham paper thin slices, and sauted mushrooms in herbs and olive oil.
that's an incredible starter and it's easy.
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Old 10-10-2005, 05:16 PM   #9
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Also works extremely well with white nectarines.

Goes well with fresh mozarella or boccocini, the soft creamy milkiness of the cheese constrasts well with the saltiness of the prosciutto.
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Old 10-10-2005, 06:51 PM   #10
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Quote:
Originally Posted by Haggis
Also works extremely well with white nectarines. Goes well with fresh mozarella or boccocini, the soft creamy milkiness of the cheese constrasts well with the saltiness of the prosciutto.
Those are both awesome ideas! I can't say as though I recall seeing white nectaries, only white peaches. Do the white ones taste at all different from the yellow/orange ones?
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