Celebrate Summer the Italian Way!

If you're looking for a true flavour of Italy this summer, Prosciutto di Parma is your answer! Add it to fresh summer cantaloupe or top your next caprese salad with thin slices of this buttery Italian favourite. 

Grilled Asparagus wrapped with Prosciutto di Parma

It is aged for at least 400 days and is best sliced thinly and enjoyed at room temperature on its own or tucked into some fresh bread with a little nugget of Parmigiano Reggiano in with it. 

Fresh Cantaloupe with Prosciutto di Parma

For something perfect for the grill, be sure to use Prosciutto di Parma to wrap anything from simple local asparagus, to crisp romaine lettuce or a gooey stuffed chicken breast! Check out these delicious recipes! And be sure to look for the Parma crown on your next purchase and ask for it by name-Prosciutto di Parma. Mangia Bene Sempre!

Parmigiano Stuffed Prosciutto Wrapped Chicken

Serves: 4

1/2 cup (125 mL) shredded mozzarella cheese

1/2 cup (125 mL) chopped sun-dried tomatoes in oil, drained

1/4 cup (60 mL) grated parmesan cheese

4 boneless skinless chicken breasts (about 2 lb/1 kg)

1/2 tsp (2 mL) each pepper and dried oregano

8 slices Prosciutto di Parma 

In a bowl, combine mozzarella cheese, tomatoes and parmesan cheese; set aside.

Preheat grill to medium heat.

Using a sharp knife, make a deep horizontal cut along one side of the chicken to create a pocket. Repeat with all chicken breasts. Divide cheese mixture evenly into each breast. Sprinkle with pepper and oregano. Wrap each chicken breast with prosciutto slice.

Place chicken on greased grill and grill for about 8 minutes, turn over and grill for another 8 minutes or until thermometer reaches 165ºF (74ºC) when chicken is tested. Let stand 2 minutes before serving chicken. 

Substitute: Use 8 boneless skinless chicken thighs for the breasts and simply roll them up with the filling and 1 slice of Prosciutto di Parma each. 

Grilled Prosciutto Wrapped Romaine Salad

Serves: 4

2 romaine hearts, cut in half lengthwise

8 slices Prosciutto di Parma 

1/3 cup (75 mL) extra virgin olive oil

1 cup (250 mL) halved grape tomatoes 

1/4 cup (60 mL) capers, drained and patted dry

1/4 cup (60 mL) fresh lemon juice

3 tbsp (45 mL) chopped fresh parsley 

1 tbsp (15 mL) liquid honey

Salt and pepper

Preheat grill to medium-high heat. 

Wrap each romaine half using 2 slices of prosciutto for each. Brush lightly with some of the oil. 

Place on prepared grill leaving enough space for a cast iron skillet alongside. Grill for about 5 minutes, turning occasionally until grill marked. Place on a serving platter. 

Add oil into skillet along with tomatoes and capers. Grill, for about 5 minutes or until starting to blister. Whisk in lemon juice, parsley and honey. Remove from heat and season to taste with salt and pepper. Pour over romaine to serve. 

Caprese Salad with Prosciutto di Parma