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Chefs Recipes

Summer Cornbread with Prosciutto Di Parma, Baby Squash and Pickled Nectarines

Want a taste of summer? Well, here’s a great prosciutto appetizer option for those nectarines on the verge of becoming too ripe. Bake up a rich fruity cornbread with prosciutto, nectarines and squash. This prosciutto appetizer recipe is so versatile because you can easily serve it with a smear of creamy butter for breakfast or top it with mascarpone for dessert. Either way, it will offer that comfort you’re yearning for.

Summer Cornbread with Prosciutto Di Parma, Baby Squash and Pickled Nectarines

Pickled Nectarines Ingredients

  • 1 pound nectarines, ripe
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 2 sprigs fresh dill
  • 2 teaspoons mustard seeds
  • 2 teaspoons whole coriander
  • 2 teaspoons whole allspice
  • 1 teaspoon peppercorns
  • 1 dried bay leaf, crushed

Pickled Nectarines Instructions

Slice nectarines into wedges; place in a large bowl.

In medium saucepan combine vinegar, sugar, dill, mustard seeds, coriander, allspice, peppercorns and bay leaf; bring to a boil; pour over nectarines. Let cool at least 2 hours.

Cornbread Ingredients

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 egg yolk
  • 8 ounces unsalted butter, melted
  • 1/4 cup grated Parmigiano-Reggiano cheese

Cornbread Instructions

Preheat oven to 375⁰F. Lightly grease a 9 x 13-inch baking pan.

In a large bowl combine flour, cornmeal, sugar, baking powder, salt and baking soda. In separate bowl combine buttermilk, eggs and yolk; add to flour mixture and mix well. Stir in butter until well blended. Gently stir in corn and cheese.

Pour into prepared pan. Bake until a toothpick comes out clean, 22 to 28 minutes. Let cool; cut into 12 pieces.

Squash Ingredients

  • 8 ounces baby yellow squash
  • 8 ounces baby zucchini
  • 2 tablespoons extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, smashed
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 lemon

Squash Instructions

Preheat oven to 500⁰F.

In a large bowl toss together squash, zucchini, oil, thyme, rosemary, garlic and a pinch of salt and pepper. Pour onto a large rimmed baking sheet.

Bake stirring once, until just tender, about 10 minutes.

Drizzle with lemon juice; season with salt and pepper, to taste.

To Serve

  • 6 pieces cornbread
  • 6 eggs
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 6 thin slices Prosciutto di Parma

To Serve

Slice a thin layer off the top of 6 pieces of cornbread. In a large nonstick skillet over medium-high heat, toast the slices topside-down; remove from skillet and cover to keep warm.

Cook eggs in skillet sunny side up; season with salt and pepper.

Place cornbread on serving plates. Top each with an egg. Arrange squash and pickled nectarines around the cornbread. Drape Prosciutto di Parma around the squash and nectarines.

Number of servings (yield): 6

Notes

Looking for the perfect beer to pair with this dish? Check out our beer pairings page to learn more.

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