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:
parmaham@dialogueagency.com.
For more
information, please visit www.prosciuttodiparma.com.
Parma Ham and Burrata Salad with Roasted Peaches
Serves 4
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
Dressing:
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
CREDIT:
Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency
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