Prosciutto di Parma with Papaya and Grana Padano Cheese
Prosciutto di Parma with Papaya and Grana Padano Cheese
I never experienced the sweet and savory combination of prosciutto and fruit until my late twenties. My husband and I were at a tiny Italian restaurant in South Korea of all places, and the chef brought out a platter of honeydew melon and Prosciutto di Parma for us to try. The first bite was heavenly, and I wondered where this simple yet delicious appetizer had been all my life. Years later, I still have a fondness for Prosciutto di Parma and fruit, but now I seek out ripe papaya instead of melon. Papaya is a fruit that I grew up eating and much prefer for its complex flavor when ripe, a flavor that I believe pairs perfectly with Prosciutto di Parma or Prosciutto di San Daniele, the highest quality prosciutto in my opinion. Both are aged for a minimum of 400 days, and the best part is the sliver of fat on each slice of both prosciutti, for that melt-in-your-mouth texture. While I was at the store, I also picked up a wedge of Grana Padano cheese, and I served this platter outside with Marcona almonds, fresh basil from the garden, local honey, and some rose wine. Sweet and savory perfection.
When you read up on Grana Padano cheese, Prosciutto di Parma or Prosciutto di San Daniele, you’ll find that they all carry a Protected Designation of Origin seal. What does this mean? Simply put, it means that these products are handcrafted by real people, made with Italian ingredients from specific regions, and are never mass-produced or processed anywhere else. They have a sense of place because of this, and you can truly taste the difference in flavor. A PDO logo guarantees production methods using centuries-old recipes and techniques. These methods have proven over time to be consistent, safe, effective, and produce the most flavorful products.
Grana Padano cheese, for instance, is made from partially skimmed raw cow’s milk from the production area in the Pianura Padana, Northern Italy. The cows are mainly fed fresh fodder, hay, or silage. Each wheel of cheese must age a minimum of 9 months and meet the requirements specified in the Product Specifications. Only once passing these strict quality checks will it receive the fire-branded mark which certifies the quality of the cheese and its official PDO status. When I see the big wheels in store, I usually wish that someone would give me one for my birthday, but I never realized how much actually goes into the production until recently. The standards are equally as strict for Prosciutto di Parma and Prosciutto di San Daniele production. Only the selected thighs from Italian pigs; sea salt, and the air of San Danele de Friuli are used in making Prosciutto di San Daniele. Aged a minimum of 400 days, the flavor is delicate, balanced, and silky.
When I’m able to, I seek them out and serve my guests the best. Supporting PDO products ensures that these traditional methods are passed down from one generation to the next, and keeps quality products in stores! Please enjoy this simple but delicious recipe using my favorite European products!
Prosciutto di Parma with Papaya and Grana Padano Cheese
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4
Ingredients:
1/2 small papaya, peeled and seeds removed
8 to 12 slices Prosciutto di Parma or Prosciutto di San Daniele
1/2 cup loosely packed fresh basil leaves
1 (8-ounce) wedge Grana Padano cheese
1/3 cup Marcona almonds
1/4 cup honey
Guidelines:
Using a sharp knife, cut the papaya lengthwise into wedges, keeping the thickness to about 1 inch per wedge. Cut each wedge in half and wrap with 1 slice of Prosciutto di Parma.
Arrange the Prosciutto di Parma wrapped papaya on a platter, and scatter with the basil. Place the wedge of Grana Padano cheese, and use a cheese knife to break off bite-sized chunks. Arrange the chunks on the platter. Serve the almonds and honey alongside.
