(PRWEB UK) 22 March 2018
As Easter approaches, it’s time to plan the lunches, breakfasts and dinners to be enjoyed during the holiday. Parma Ham is a healthy and delicious product to share with the family. With no additives or preservatives, it is a food suitable for everyone, inducing children and the elderly.
Although Easter is often a time to indulge, adding in some healthy yet delicious options will help balance out all the chocolate bunnies. Try these high-quality recipes perfect for family meals, and don’t forget to add Parma Ham to the shopping trolley.
EGGS BENEDICT WITH PARMA HAM AND BASIL RUBBED ITALIAN CIABATTA (Serves 2)
Eggs are a common ingredient for Easter meals, and this recipe is a delicious option that’s perfect for Easter morning!
- 2 Thick Slices of Ciabatta Bread
- 1-2 tbsp. Olive Oil
- 4 Basil Leaves
- 4 Slices of Parma Ham
- 2 Eggs
- Salt and Pepper
- 2 Egg Yolks
- 1tbsp Lemon Juice
- 1 tbsp. White Wine Vinegar
- 1 Bay Leaf
- 150g Butter, Melted
- Pinch of Nutmeg
1. Lightly toast the ciabattas on both sides, drizzle with olive oil and rub basil leaves into the bread. Lay a slice of Parma Ham on top of each and then grill for 1-2 minutes. Keep warm.
2. To make the hollandaise sauce, whisk the egg yolks until creamy. Place the lemon juice and vinegar in a small sauce pan along with the bay leaf and bring to the boil. Remove from the heat and pour slowly into the egg yolks in a steady stream, whisking continuously.
3. Pour the melted butter into the egg mixture in the same way, whisking continuously until the sauce has thickened.
4. Add a pinch of nutmeg and season to taste. Keep warm and stir at regular intervals to prevent a skin from forming.
5. To poach the eggs, bring a large saucepan with 10cm water to the boil. Crack each egg into a small bowl and then tip carefully into the boiling water. Poach for 2.5 minutes and then carefully lift out of the water. Drain.
6.To serve, place a poached egg on top of each slice of ciabatta, spoon over plenty of Hollandaise sauce and arrange another slice of Parma Ham on top of each serving.
Poach another egg if you are feeling especially hungry!
PARMA HAM, PEPPERED CREAM CHEESE AND PARMIGIANO REGGIANO BLINIS WITH HOMEMADE PESTO (Makes 20)
Tuck into these Parma Ham canapés before the main dish. The family will be wanting more and more!
- 125g Cream Cheese
- 1 tbsp. Cracked Black Pepper
- 20 Cocktail Blinis
- 20 Basil Leaves
- 10 Slices of Parma Ham
- 1 Handful of Basil
- Zest of 1 Lemon
- 20g Pine Nuts
- 20g Parmigiano Reggiano, Grated
- 1 Garlic Clove
1. Blend together the ingredients for the pesto, season with salt and pepper. Cover and leave in the fridge until needed.
2. Mix together the cream cheese and black pepper and leave covered in the fridge until needed.
3. When you're ready to assemble the blinis, simply spread a little peppered cream cheese over each blini, press a basil leaf into the cheese and top with a little homemade pesto before finishing with half a slice of Parma Ham
About Parma Ham
Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.
For more information, please visit http://www.prosciuttodiparma.com.
If you would like to receive more information about Prosciutto di Parma, please contact Georgie Hackett at
+44 (0)20 7389 9404 or email g.hackett(at)brand-dialogue.co.uk
Consorzio del Prosciutto di Parma