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





For recipes follow this link

Chef Wise Recipes Page.

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more