{"id":1581,"date":"2017-12-06T11:13:52","date_gmt":"2017-12-06T10:13:52","guid":{"rendered":"https:\/\/prosciuttodiparma.museidelcibo.it\/ricette\/"},"modified":"2019-02-25T18:29:48","modified_gmt":"2019-02-25T17:29:48","slug":"recipes","status":"publish","type":"page","link":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:0px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-title title fusion-sep-none fusion-title-center fusion-title-size-one\" style=\"margin-top:70px;margin-bottom:20px;\"><h1 class=\"title-heading-center\">Dining with the King of cured meat<\/h1><\/div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><div class=\"fusion-text\"><p>A true delight to the palate, His Majesty the Parma Prosciutto, in view of\u00a0 his innate regality and excellence,\u00a0<i>\u201crequires\u201d<\/i>that he be not only tasted but truly\u00a0<i>savoured.<\/i>\u00a0For gourmets and those who delight in fine dining,\u00a0<b>Prosciutto of Parma\u00a0<\/b>\u00a0lends itself to every occasion and in every guise for all different types of meal.<\/p>\n<p>In order to illustrate this, we present here an entire menu, which can be simply and easily prepared where raw\u00a0Parma\u00a0ham is the absolute star.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:60px;padding-right:0px;padding-bottom:50px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<style type=\"text\/css\" scoped=\"scoped\">.fusion-accordian  #accordion-1581-1 .panel-title a .fa-fusion-box{ color: #ffffff;}.fusion-accordian  #accordion-1581-1 .panel-title a .fa-fusion-box:before{ font-size: 13px; width: 13px;}<\/style><div class=\"accordian fusion-accordian\"><div class=\"panel-group\" id=\"accordion-1581-1\"><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a class=\"active\" data-toggle=\"collapse\" data-target=\"#4289fd43eeab66927\" href=\"#4289fd43eeab66927\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">STARTERS<\/div><\/a><\/h4><\/div><div id=\"4289fd43eeab66927\" class=\"panel-collapse collapse in\"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-507 size-200\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Cestini-di-melone-200x209.jpg\" alt=\"\" width=\"200\" height=\"209\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Cestini-di-melone-200x209.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Cestini-di-melone-288x300.jpg 288w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Cestini-di-melone.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Baskets of Melon with Prosciutto from\u00a0Parma<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><\/p>\n<p><i>8 ready made short crust pastry baskets<\/i><\/p>\n<p><i>1\u00a0melon<\/i><\/p>\n<p><i>300g of raw\u00a0Parma\u00a0ham<\/i><\/p>\n<p><i>some leaves of green salad for decoration<\/i><\/p>\n<p><i>2 spoons of mayonnaise<\/i><\/p>\n<p><i>1 spoon of black olive paste<\/i><\/p>\n<p><i>\u00bd spoon of ground paprika<\/i><\/p>\n<p><i>salt<\/i><\/p>\n<p>Prepare melon balls using the appropriate appliance and season them with salt\u00a0 and paprika.\u00a0 Place two slices of ham and some of the melon balls in each pastry basket.\u00a0 Mix the mayonnaise with the olive paste.\u00a0 Garnish each basket with some salad and the olive mayonnaise mix.\u00a0 Serve chilled.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#fa108a210bca32333\" href=\"#fa108a210bca32333\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">FIRST COURSE<\/div><\/a><\/h4><\/div><div id=\"fa108a210bca32333\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-505 size-200\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Risotto-200x168.jpg\" alt=\"\" width=\"200\" height=\"168\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Risotto-200x168.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Risotto-300x252.jpg 300w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Risotto.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Risotto with figs and\u00a0Parma\u00a0Prosciutto<\/b><\/p>\n<p><b><i>Ingredients for 4 people<\/i><\/b><\/p>\n<p><i>320 g\u00a0of risotto rice (Carnaroli)<\/i><\/p>\n<p><i>6\u00a0ripe green figs<\/i><\/p>\n<p><i>50 g\u00a0of butter<\/i><\/p>\n<p><i>dry white wine<\/i><\/p>\n<p><i>50 g\u00a0finely chopped onion<\/i><\/p>\n<p><i>1 litre\u00a0clear vegetable broth<\/i><\/p>\n<p><i>100 g\u00a0of raw\u00a0Parma\u00a0ham, possibly in one slice<\/i><\/p>\n<p><i>curry, salt, pepper<\/i><\/p>\n<p>Lightly cook the chopped onion in butter.\u00a0 Add the rice and toast gently, add the white wine, let it evaporate and add the hot broth slowly as necessary until the rice is cooked.\u00a0 When the rice is ready add the peeled figs cut into cubes and the ham cut into julienne strips. Mix and put in serving dishes, letting it cool down slightly. Dust with curry powder and pepper, then serve.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#cf694997340c0a711\" href=\"#cf694997340c0a711\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">MAIN COURSE<\/div><\/a><\/h4><\/div><div id=\"cf694997340c0a711\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-509 size-200\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Millefoglie-200x113.jpg\" alt=\"\" width=\"200\" height=\"113\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Millefoglie-200x113.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Millefoglie-300x169.jpg 300w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Millefoglie.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Millefeuille with\u00a0Parma\u00a0Prosciutto and Fontina cheese<\/b><\/p>\n<p><b><i>Ingredients for 6-8 people:<\/i><\/b><\/p>\n<p><i>500 g\u00a0puff pastry<\/i><\/p>\n<p><i>300 g\u00a0 thick cut Parma raw Prosciutto<\/i><\/p>\n<p><i>250 g\u00a0Fontina cheese<\/i><\/p>\n<p><i>Egg yolk to glaze pastry<\/i><\/p>\n<p><i>Bechamel sauce ( \u00bd lt milk,\u00a040 g\u00a0flour, 2 egg yolks, salt, pepper nutmeg)<\/i><\/p>\n<p>Prepare\u00a0 the b\u00e9chamel.<\/p>\n<p>Away from the flame add the yolks and mix carefully; allow to cool. Roll out half the pastry in a rectangular shape and place it on the greased oven tray covered with grease proof paper.<\/p>\n<p>Cut the ham into strips and slice the cheese thinly. Place a layer of ham, one of fontina and one of b\u00e9chamel on to the pastry base.<\/p>\n<p>Repeat the operation leaving the borders open, then with the remaining pastry cover the final layer and pinch the edges together with a fork.<\/p>\n<p>Decorate the top with a knife blade and glaze with egg yolk.\u00a0Place in the fridge for an hour, then cook in a preheated oven at 200\u00b0 for about 40 minutes.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#ec91d3267e61ff35b\" href=\"#ec91d3267e61ff35b\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">VEGETABLES<\/div><\/a><\/h4><\/div><div id=\"ec91d3267e61ff35b\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-501 size-200\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-rucola-e-melo-200x134.jpg\" alt=\"\" width=\"200\" height=\"134\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-rucola-e-melo-200x134.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-rucola-e-melo-300x201.jpg 300w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-rucola-e-melo.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Multi-coloured salad<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><\/p>\n<p><i>300 g\u00a0raw\u00a0Parma\u00a0ham<\/i><\/p>\n<p><i>3 bunches of rocket salad<\/i><\/p>\n<p><i>1 pomegranate<\/i><\/p>\n<p><i>extra virgin olive oil<\/i><\/p>\n<p><i>salt, pepper and lemon<\/i><\/p>\n<p>Wash the rocket and cut into strips.\u00a0 Add the pomegranate seeds.\u00a0 In a bowl prepare the\u00a0<i>citronette<\/i>\u00a0beating together oil, lemon, salt and pepper. In a serving dish arrange the ham on one side and the green salad mix on the other. Add the condiment at the moment of serving.<\/p>\n<\/div>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#7f268be212d6e6a10\" href=\"#7f268be212d6e6a10\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">PUDDING<\/div><\/a><\/h4><\/div><div id=\"7f268be212d6e6a10\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p><img loading=\"lazy\" class=\"alignleft wp-image-511 size-200\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-noci-e-frutta-200x147.jpg\" alt=\"\" width=\"200\" height=\"147\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-noci-e-frutta-200x147.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-noci-e-frutta-300x221.jpg 300w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-noci-e-frutta.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Dried fruit with Prosciutto<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><i><br \/>\n200 g raw Prosciutto from Parma<br \/>\n1 packet of dried apricots<br \/>\n4 slices of dried pineapple<br \/>\na handful of nuts<br \/>\na handful of dried figs<br \/>\n\u00bd glass of sweet Malvasia from the Parma hills<br \/>\n4 slices of toasted brown bread<br \/>\n2 pots of plain yogurt<\/i><\/p>\n<p>Chop the dried fruit, add the wine and leave to macerate for some hours.<br \/>\nWith the ham and fruit mixture form small parcels to serve with the toast and plain yogurt.<\/p>\n<\/div>\n<div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:10px;margin-bottom:10px;\"><\/div>\n<div><div class=\"fusion-section-separator section-separator\" style=\"border-bottom:1px solid #8c0504;margin-left:-0px;margin-right:-0px;\"><div class=\"divider-candy-arrow bottom\" style=\"top:0px;border-top-color: #8c0504;\"><\/div><div class=\"divider-candy bottom\" style=\"bottom:-21px;border-bottom:1px solid #8c0504;border-left:1px solid #8c0504;\"><\/div><\/div><\/div>\n<div><div class=\"fusion-sep-clear\"><\/div><div class=\"fusion-separator fusion-full-width-sep sep-none\" style=\"margin-left: auto;margin-right: auto;margin-top:20px;margin-bottom:20px;\"><\/div><\/div>\n<p><img loading=\"lazy\" class=\"alignleft wp-image-503 size-200\" src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-e-ananas-200x159.jpg\" alt=\"\" width=\"200\" height=\"159\" srcset=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-e-ananas-177x142.jpg 177w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-e-ananas-200x159.jpg 200w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-e-ananas-300x239.jpg 300w, https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/01\/Prosciutto-e-ananas.jpg 350w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<div style=\"margin-left: 215px\">\n<p><b>Pineapple with raw Prosciutto from Parma<\/b><\/p>\n<p><b><i>Ingredients for 4 people:<\/i><\/b><i><br \/>\n200 g raw Prosciutto from Parma<br \/>\n1 medium sized ripe pineapple<\/i><\/p>\n<p>Cut the pineapple in four pieces and then cut each piece into slices eliminating the hard core but leaving the skin which will be the serving dish.\u00a0 Place half a slice of ham between the slices of pineapple. Serve chilled.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:100px;padding-right:0px;padding-bottom:0px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last fusion-spacing-no 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1581"}],"collection":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=1581"}],"version-history":[{"count":0,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1581\/revisions"}],"wp:attachment":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=1581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}