Parma Ham And Burrata Salad With Roasted Peaches
This vibrant Italian salad makes a wonderful starter or light lunch, perfect to enjoy in the sunshine.
Drizzle peach halves with olive oil, season and roast until they are soft and caramelised. While the peach halves cool, whisk together orange zest and juice, lemon juice, olive oil and seasoning to make a light dressing.
Arrange the peaches, burrata and pea shoots, drizzle with dressing and top with Parma Ham slices.
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.
If you would like to receive more recipes for Parma Ham, please email: email@example.com.
For more information, please visit www.prosciuttodiparma.com.
Parma Ham and Burrata Salad with Roasted Peaches
4 ripe peaches, halved and de-stoned
½ tbsp olive oil
125g burrata, torn
4 handfuls pea shoots and mixed leaves
8 slices Parma Ham
Zest and juice ½ large orange
Juice 1 lemon
5 tbsp extra virgin olive oil
Salt and pepper
Preheat the oven to 200oC
Lay the peach halves on a baking tray, season and drizzle with olive oil. Roast in the oven for 20-30 minutes until softened and caramelised. Remove from the oven and cool slightly
Whisk together the dressing ingredients and season to taste
Divide and arrange the peaches, burrata and pea shoots between four serving plates, drizzle with dressing and top with Parma Ham
Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency
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