Roselline di prosciutto crudo su fichi. Melon and raw ham is just about ubiquitous in Italian restaurants outside of Italy, and it’s pretty common here too. When they are in season it is very common in Bari to pair ham with figs. In my opinion it is an even better match than melon. There are two ways to present them.“Little roses” looks very nice and is very easy to do. Cut the figs into four lengthways, but don’t cut all the way through. Take a slice of raw ham and twist it around two fingers to form a nest. Open the nest up and place it in the centre of the fig. The other way is to cut the figs completely into four and wrap each piece in ham. The second way doesn’t look so nice, but is easier to eat. I also use other types of cured meats or salumi , for example I especially like using Mortadella.
A note about prosciutto.
The English language is one of the great borrowers. We have taken words from almost every other language on Earth. They don’t always retain exactly the same meaning as in the original language. One example of this is prosciutto. In Italian it means “ham”. This can be leg of pork, cooked ham or raw ham. In English it has come to mean specifically raw ham, or prosciutto crudo in Italian. So when you see a sign for prosciutto ham you are in fact seeing a sign for ham ham. Another example of this is the panino roll. Shall I go into my local salumeria and ask for some ham ham to put into my roll roll? Oh well, I’m off to do a bit of footing now…
Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either It is called a pizza here, but it is actually a type of pie or calzone. Serves 6
Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.
Ricotta pizza ingredients
Pastry for stuffed pizzas
500 g 00 flour
1/2 cube of fresh yeast (or 1 packet of dried)
50 cc olive oil
200 ml milk
1 tsp salt
Dissolve the yeast in the tepid milk
Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
Knead for about 10 minutes.
The dough doesn’t require much rising. Just leave it to rest for half an hour.
Fresh filled pasta takes a bit of time to prepare, but it’s really not that difficult, especially if you have a pasta machine. Ravioli are probably the least fiddly to make, but tortellini look more impressive . Once you’ve made the first couple it gets easier. This recipe comes from Accademia Italiana della cucina. It was registered with the Bologna Chamber of Commerce on the 7th of December 1974. An authentic tortellino bolognese must have the following filling. Makes about 800g or 100 tortellini.
100g loin of pork
100g mortadella sausage (It MUST come from Bologna of course )
100g parma ham (actually, they don’t specify that it has to come from Parma.It seems any raw ham will do)
This dish looks quite tricky to prepare but is actually very easy. It’s been a favourite of mine for a while now. It turns an ordinary chicken leg into quite a show off dish. Serves 4
Stuffed Chicken Leg ingredients
4 whole chicken legs — leg and thigh
4 slices parma ham
50 grams bread crumbs — freshly ground
1 tablespoon parsley — chopped
1/4 whole nutmeg — grated
75 grams mortadella — chopped
1 clove garlic — chopped
Bone the legs. This is a bit fiddly but not too difficult. You should get one roughly rectangular shaped fillet from each leg.
Mix together the eggs, bread crumbs, parsley, garlic, mortadella and nutmeg to make the stuffing. Season with pepper. Don’t add salt because both the mortadella and the parma ham are quite salty.
Place 1/4 of the mix along the centre of each leg fillet.
Fillet with stuffing
Roll up to form a sausage shape and then wrap with a slice of Parma ham. If the slices are quite small then you might have to use two. It is easiest if you place the ham flat on a chopping board, place the chicken on top and then roll up.
stuffed chicken leg ready to cook
Place on an oiled baking tray and roast for 20 minutes at 200°C 400°F or gas mark 6
Allow to rest for a few minute and then slice into thick rounds.
Stuffed chicken leg finished dish
Note. The is my version of a recipe by Antonio Carluccio. The original used back bacon instead of Parma ham. If you use bacon you will probably have to tie the fillets with kitchen string. You will also need to brown them in olive oil before roasting