Parma Ham parcels with asparagus and peas
- Antipasto
- Easy
- Makes 12 parcels
- 25 minutes
PT25M
This antipasto recipe is an ode to the ingredients of Emilia-Romagna in springtime. Asparagus and peas are stirred into ricotta, pecorino and soft Italian cheese to create a mixture which is then stuffed inside melt-in-the-mouth slices of Parma Ham. A wonderful little snack or canapé to serve with drinks before a meal.
Ingredients
Method
1
Using a potato peeler, cut twelve long thin ribbons of asparagus and set aside for later
2
Blanch the rest of the asparagus and the peas in boiling water for five minutes. Drain and leave to cool
3
Finely chop the peas and asparagus with a knife or in a food processor
4
Gently combine the ricotta, stracchino (or squacquerone) and pecorino in a bowl using a spatula. Work slowly to retain a stiff consistency
5
Add the asparagus and peas to the cheese mixture and mix thoroughly until combined
6
Using a teaspoon, place a dollop of the mixture in the centre of each slice of Parma Ham
7
Gather the Parma Ham up around the filling to make a parcel
8
Tie the neck of the parcel up with a strip of asparagus and serve
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Parma Ham parcels with asparagus and peas
