Coda di Rospo Vestita al Prosciutto di Parma

This is a recipe from the coast of Emilia-Romagna, which combines the sweet meatiness of locally caught monkfish with the salty-yet-sweet delight of Parma ham, or prosciutto di Parma. This unmistakable cured ham, which is used to envelop the fish, give it extra flavour and keep it perfectly moist, is one of the region’s most famous products and it is exported throughout the world. If you like, you can use another type of prosciutto crudo instead.