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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.

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Ingredients

BLANCH:

CUT:

Instructions

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, 3–4 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.

Nutritional Facts

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