Prosciutto, an icon of Italian gastronomy, is a versatile and delicious cured meat that lends itself to multiple uses in the kitchen. From classic traditional recipes to more innovative creations, prosciutto is a must-have ingredient in every food lover’s pantry. In this comprehensive guide, we will explore the different varieties of ham, their uses in the kitchen, and reveal original recipes and tips for making the most of this extraordinary product.

The Types of Ham: A World of Flavors and Traditions.

Italy boasts a wide range of hams, each with unique characteristics and a deep connection to its territory of origin. Here are some of the most renowned varieties:

• Prosciutto Crudo di Parma DOP: Produced in the province of Parma, this prosciutto is characterized by a mild and delicate flavor, with a soft texture and unmistakable aroma. It is made from the thigh of pigs raised according to strict specifications and aged for at least 12 months. [Image of a Prosciutto Crudo di Parma]
• ProsciuttoCrudo di San Daniele PDO: Originally from Friuli Venezia Giulia, this prosciutto crudo is distinguished by its slightly more intense and savory flavor than Parma. Its “gondola” shape and characteristic branding attest to its authenticity. [Image of a Prosciutto Crudo di San Daniele].
• ProsciuttoToscano DOP: Produced in Tuscany, this raw ham has a stronger, more rustic flavor due to the use of black pepper and other spices in the curing process. Its shape is more elongated than other hams, and the slice is deep red with streaks of white fat. [Image of a Tuscan Ham].
• Speck Alto Adige PGI: Produced in South Tyrol, speck is a smoked raw ham characterized by an intense and aromatic flavor. It is aged for a long time, often for more than 22 weeks, and has a firm texture and a dark red color. [Image of a Speck Alto Adige].
• Prosciutto Cotto: Unlike prosciutto crudo, prosciutto cotto is cooked, usually by steaming or baking. It has a more delicate and less savory flavor than raw, and is ideal for those who prefer a less intense taste.

Use of Ham in Cooking: From Tradition to Innovation

Ham is an extremely versatile ingredient that lends itself to multiple uses in the kitchen. Here are some suggestions for making the most of this cured meat:

• Antipasto: Prosciutto crudo is a classic Italian appetizer, to be enjoyed alone or accompanied by cheese, bread, breadsticks and fresh or dried fruit.
• First course: Prosciutto crudo in cubes or strips can enrich risottos, pastas, and soups, giving a touch of flavor and savoriness.
• Second course: Cooked ham is ideal for making rolls, escalopes, or for stuffing meats and vegetables.
• Pizza and focaccia: Prosciutto is a must-have ingredient on pizza and focaccia, to be added raw or at the end of cooking.
• Salads: Ham in strips or cubes can enrich mixed salads, lending a touch of flavor and texture.

Original Recipes with Prosciutto

1. Eggplant Rolls with Prosciutto and Mozzarella:
   • Ingredients: eggplant, ham, mozzarella, grated Parmesan cheese, tomato sauce, fresh basil.
   • Preparation: Cut eggplant into thin slices, grill and stuff with ham and mozzarella. Roll the slices and arrange them in a baking dish with tomato sauce. Sprinkle with Parmesan cheese and bake until golden brown.
2. Prosecco and Prosciutto Risotto:
   • Ingredients: Carnaroli rice, Prosecco, vegetable broth, Parma ham, grated Parmesan cheese, butter, onion, extra virgin olive oil.
   • Preparation: Toast the rice with the chopped onion and oil. Deglaze with Prosecco and add the hot broth a little at a time, stirring constantly. When cooked, toss with butter and Parmesan cheese and add prosciutto in strips.
3. Fig, Prosciutto Crudo and Gorgonzola Salad:
   • Ingredients: fresh figs, San Daniele prosciutto crudo, sweet gorgonzola, walnuts, arugula, balsamic vinegar, extra virgin olive oil.
   • Preparation: Cut the figs into wedges and arrange them on a bed of arugula. Add prosciutto in strips, diced gorgonzola and chopped walnuts. Dress with balsamic vinegar and extra virgin olive oil.
4. Cooked Ham and Zucchini Frittata:
   • Ingredients: eggs, diced cooked ham, grated zucchini, grated Parmesan cheese, salt, pepper, extra virgin olive oil.
   • Preparation: Beat the eggs with the Parmesan cheese, salt and pepper. Add the cooked ham and grated zucchini. Cook in a skillet with oil until golden brown.
5. Polenta Crostini with Speck and Mushrooms:
   • Ingredients: polenta, South Tyrolean speck in strips, mixed mushrooms, garlic, parsley, extra virgin olive oil.
   • Preparation: Cut the polenta into slices and grill them. Saute the mushrooms in a pan with garlic, parsley and oil. Arrange the bacon and mushrooms on the polenta and serve.

Tips and Escamotage:

• For more intense flavor, try wrapping the prosciutto around breadsticks or melon slices.
• For a fancy appetizer, make ham rolls with cream cheese and chives.
• For a gourmet pizza, add raw prosciutto after cooking, along with parmesan shavings and fresh arugula.
• For a hearty one-pot meal, make a baked pasta with prosciutto, béchamel sauce, mushrooms and mozzarella cheese.

Prosciutto is an ingredient that lends itself to endless interpretations in the kitchen. Experiment, dare, and let your imagination guide you to create unique and unforgettable dishes.

Sources:

• Consorzio del Prosciutto di Parma: https://www.prosciuttodiparma.com/
• San Daniele Ham Consortium: https: //www.prosciuttosandaniele.it/
• Consortium of Prosciutto Toscano: https: //www.prosciuttotoscano.com/
• Speck Alto Adige PGI: https://www.speck.it/