Italian Recipes
PROSCIUTTO DI PARMA ® CON PATATE AL FORNO

PROSCIUTTO DI PARMA ® CON PATATE AL FORNO

Prosciutto di Parma with Baked Potato

How to make the Prosciutto di Parma with Baked Potato:

Preheat the oven to 375. Place the potato, with the skin on and very well washed, on the medium shelf and bake for 1 hour. Remove from the oven and immediately cut the potato in half. Carefully scoop out the inside of the potato halves, being careful not to break the skins. Using a potato ricer, rice the potato into a crockery or glass bowl.

Finely chop parsley, basil and garlic all together and add them to the riced potatoes, along with salt and pepper to taste and the olive oil. Mix well with a wooden spoon. Place the mixture back in the potato ricer, and, using the disk with the largest holes, rice the potato mixture again, directly into one of the potato skin halves, discarding the other.

Place the stuffed potato in the center of a serving platter with the Prosciutto di Parma® arranged around it. Garnish with the olives.

Courtesy of Giuliano Bugialli

Recipe courtesy of the Italian Trade Commission

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM