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Appetizers / Snacks

Prosciutto di Parma "Purses"

Here's a unique twist on the classic prosciutto and melon combination: salty Grana Padano cheese is wrapped in a prosciutto bundle or "purse", tied up with a blanched chive and gently cooked just to warm through and crisp the bottom. Serve with fresh figs or melon for a burst of natural sweetness.

This recipe is reprinted with permission from Lidia's Celebrate Like an Italian by Lidia Bastianich. You can visit her website here.


20 purses

Total Time

about 45 minutes

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Blanch chives in a large skillet of boiling water, gently stirring to separate them, until they turn bright green, about 5 seconds. Transfer chives, using a slotted spoon, to a bowl of cold water; let them stand a few seconds to stop the cooking. Remove chives from water; drain on paper towels.

Cut prosciutto slices in half, crosswise (so pieces measure approximately 4×4 inches). Place 1 tsp. cheese in center of each square. Gather edges of prosciutto over cheese to form a "purse" with a rounded bottom and ruffled top.

Pinch prosciutto firmly where it's gathered; tie a length of chive around the neck. Repeat procedure with remaining prosciutto, cheese, and chives.

Melt 1 Tbsp. butter in a large nonstick skillet over low heat. Add half the purses; cook, shaking the skillet very gently, until undersides are golden brown, 34 minutes, then transfer to a platter. Add remaining 1 Tbsp. butter to skillet and cook remaining purses. Serve purses hot with ripe figs or melon.

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