Prosciutto Di Parma Caramelle
Specialist Chef and Co-Owner Suzette Gresham, Acquerello
Both beautiful and delicious, this prosciutto appetizer is great as a small bite before the main course. Developed by Prosciutto di Parma Specialist Chef Suzette Gresham, the Prosciutto Caramelle is pleasing to every taste bud, with the savory flavor of the prosciutto and the richness of the ricotta. The caramel shape is a fun idea to bring out the kid in you, yet this prosciutto appetizer is sophisticated enough for every occasion. The Prosciutto di Parma and ricotta cheese are paired well with a light wheat beer that won’t overpower the delicate flavors. Visit our beer and wine pairing pages for more suggestions.
- 16 ounces ricotta, strained overnight
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons plus 1 teaspoon fresh chives, chopped
- 1 tablespoon fresh chervil, chopped
- 1 1/2 teaspoons fresh tarragon, chopped
- Salt and freshly ground black pepper, to taste
- 8 ounces Prosciutto di Parma
- 1/4 cup balsamic vinegar
In a large bowl, combine strained ricotta, parsley, 1 1/2 tablespoons of the chives, chervil, tarragon, salt and pepper; mix until herbs are evenly distributed; set aside.
On a cutting board, cut each slice of Prosciutto di Parma into 2 to 3 squares. Place a heaping teaspoon of ricotta mixture onto the center of each square; roll prosciutto around ricotta mixture so that the seam faces down. Gently pinch the two ends of the roll to achieve the shape of a caramel. Repeat with remaining prosciutto and ricotta mixture.
Drizzle caramel with balsamic vinegar and sprinkle with remaining teaspoon of chives.
Number of servings (yield): Approximately 24