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Prosciutto or Uncooked Hams
- Difficulty
Easy
By Tony Bilson
Published 1994
The first rule one must obey with prosciutto (Parma ham) is to have it sliced at the delicatessen. Unless you have an electric slicing machine at home, or a spiked ham holder and special slicing knife, there is no way that you will be able to slice it as thinly as the delicatessen.
Ingredients
12 slices - virgin olive oil
1
Method
To serve the prosciutto is simple. Lay the slices on a plate, grind pepper over them and serve with fresh figs, melon or nashi pears (Chinese pears). To gild the lily, sprinkle the ham with virgin olive oil and garnish with small Niçoise olives and chervil sprigs.
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