PAMPER YOUR GUESTS WITH PROSCIUTTO DI PARMAŽ, THE ULTIMATE PARTY FOOD

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PAMPER YOUR GUESTS WITH PROSCIUTTO DI PARMAŽ, THE ULTIMATE PARTY FOOD

For Centuries, Prosciutto di Parma has been prized for its enticing aroma and incomparable flavor. Why does this world-famous ham taste so good? The makers' recipe is simple:

Start with specially raised pigs from a strictly defined region in north-central Italy.

In Parma - and only in Parma - follow time-honored methods of curing.

Keep the hams all-natural by adding nothing but sea salt.

Age with loving care for more than a year.

Fire brand with the identifying "ducal crown" only those hams that pass rigorous quality tests.

Add an extra measure of protection with the European' Union's PDO (Protected Designation of Origin) certification.

Experienced hosts seem to have a knack for staying cool while throwing a party that sizzles. How do they do it? Lesson Number One: Choose foods that taste so good they can stand on their own, without a lot of prep or fussing.

Chef Robert Cacciola, a veteran party planner who orchestrates the James Beard Foundation Awards dinner in New York City each year, makes easy but elegant hors d'oeuvres by wrapping shrimp with arugula leaves and rosy strips of the famous ham known as Prosciutto di ParmaŽ or Parma HamŽ.

Michele Scicolone, author of Italian Holiday Cooking (William Morrow) and other cookbooks, recommends keeping Prosciutto di Parma on hand for impromptu entertaining. "I try to keep some in my refrigerator at all times, though it is hard to resist snacking on it," she says. When guests drop in, she's likely to serve breadsticks or lightly blanched asparagus stalks wrapped with the Italian ham.

Another simple and appealing idea is to pair Prosciutto di Parma with seasonal fruit. Rather than restrict your choices to the traditional melon or figs, feel free to choose apples, pears or mangos.
Reliable quality is critical when choosing foods for entertaining, says Cacciola, who adds, "Prosciutto di Parma has a consistently high quality that has been established over hundreds of years. I find it exciting, always, to taste and serve this ham-it's a way to tap into the past while staying firmly in the present."

Prosciutto di Parma is made in a very special way, by massaging sea salt into premium pork legs and air-curing them for at least a year. The result: an all-natural ham that tastes sublime.
Only hams that have passed rigorous production and curing standards are allowed to be fire branded with the ducal crown. As an added guarantee of authenticity, Parma Ham is certified PDO (Protected Designation of Origin) by the European Union.

For more information about Prosciutto di Parma, contact info@lewis-neale.com, call 212-420-8808 or visit http://www.prosciuttodiparma.com.

Perfect party fare: large shrimp wrapped cozily in layers of arugula and Prosciutto di ParmaŽ. Photo courtesy of Prosciutto di ParmaŽ

SHRIMP WRAPPED WITH PROSCIUTTO DI PARMAŽ AND ARUGULA
Created by Chef/Caterer Robert Cacciola

1 lemon
16 large shrimp (about 1 pound), shelled and deveined, tails on
1 teaspoon olive oil
16 leaves arugula (each about 4 inches long)
8 large, thin slices Prosciutto di ParmaŽ (about 4 ounces)

Finely grate enough lemon rind (yellow part only) to make 1/2 teaspoon; set aside. Halve lemon; squeeze out 1/2 teaspoon of juice; set aside; slice the remaining lemon. In a large saucepan, place 2 quarts water and the lemon slices; bring to a boil. Add shrimp; cook until opaque, about 2 minutes; drain and cool under running water. In a medium-sized bowl, combine oil and the reserved lemon rind and juice. Add arugula; toss to combine. To assemble hors d'oeuvres: Cut each Prosciutto di Parma slice crosswise in half; fold in half lengthwise to make a 1-inch wide strip. Place 1 arugula leaf and a shrimp on each strip. Wrap Prosciutto di Parma strips around the arugula and shrimp.

Chef's Tip: To prevent shrimp from curling during cooking, insert a toothpick from one end to just above the tail. Remove toothpicks after cooking. Shrimp can be done several hours ahead of time; refrigerate until ready to use.

YIELD: 16 hors d'oeuvres

MORE WAYS TO PARTY WITH PARMA HAMŽ

"I love the rich flavor and tender texture of genuine Prosciutto di ParmaŽ," says cookbook author and Italian food expert Michele Scicolone. Here are some of her ideas for easy entertaining with the renowned Italian ham.

Place thin slices of Prosciutto di Parma and a handful of dressed salad greens on top of freshly baked pizza slices. The heat of the pizza warms the Prosciutto di Parma and brings out its great flavor.

For a quick antipasto, drape slices of Prosciutto di Parma on a platter and serve with mixed olives and crusty bread.

Wind thin slices of Prosciutto di Parma around lightly blanched asparagus spears.

Simmer dried apricots, figs or prunes in port or red wine until plumped. After draining, stuff each one with an almond and wrap with a strip of Prosciutto di Parma.

Wrap breadsticks, either plain of flavored with herbs, with strips of Prosciutto di Parma. Accompany with prosecco or another sparkling wine.

** Prosciutto di ParmaŽ is one of the THREE EUROPEAN ORIGINALS. Others include Parmigiano-ReggianoŽ and ComtéŽ Cheese.

**Leaflet Offer

THREE EUROPEAN ORIGINALS:
Recipes with the Taste of Tradition

Enjoying great meals doesn't mean spending hours in the kitchen or bringing out your best china. It's about using the finest ingredients and knowing where they come from and how they were made. There's something very reassuring about the fact that regional European foods such as Parmigiano-ReggianoŽ, Prosciutto di ParmaŽ and ComtéŽ cheese have been made in the same way for centuries.

These world-class products add great flavor and style to everyday meals. Think about trying these ideas, for instance: Parmigiano-Reggiano shavings on a grilled steak, microwaved fish fillets wrapped in Prosciutto di Parma, a toasted turkey club sandwich with melted Comté inside.

To request free copies of three leaflets featuring recipes for these traditionally made regional products, contact: 3 European Originals, c/o Lewis & Neale Inc., 35 E. 21st St., New York, NY 10010; (212) 420-8808; info@lewis-neale.com.

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