PROSCIUTTO PURSES

By BobD

Ingredients

• Fagotini Di Prosciutto Di Parma
• Cook the “purses” just long enough to brown them. Overcooking will make them salty and, as Prosciutto di Parma is a carefully cured product, it doesn’t need to be cooked to be rendered edible. When bu
• 20 sturdy fresh chives, each at least 5 inches long
• 10 thin slices of Prosciutto di Parma, each approximately 8- x 4- inches
• 20 teaspoons grated Parmigiano-Reggiano cheese (about 1/2 cup)
• 2 tablespoons unsalted butter
• Ripe fresh figs, cut into quarters or thin wedges of ripe cantaloupe or honeydew melon

Details

Servings 20
Adapted from lidiasitaly.com

Preparation

Step 1

Bring a large skillet of water to a boil and add the chives. Stir, separating the chives gently, just until they turn bright green, about 5 seconds. Transfer them with a slotted spoon to a bowl of cold water and let stand a few seconds to stop the cooking. Remove the chives and drain them on paper towels.

Cut the prosciutto slices in half crosswise to make pieces that measure approximately 4- x 4- inches. Place 1 teaspoon grated cheese in the center of each square and gather the edges of the prosciutto over the cheese to form a “purse” with a rounded bottom and ruffled top. Pinch the prosciutto firmly where it is gathered and tie it around this “neck” with a length of chive. Continue with remaining prosciutto slices, cheese and chives.

In a large, preferably non-stick skillet, melt 1 tablespoon of the butter over low heat. Add half of the purses and cook, shaking the skillet very gently occasionally, the undersides are golden brown, 3 to 4 minutes. Add the remaining 1 tablespoon butter and cook the remaining purses in the same manner. Serve hot with fresh figs or ripe melon pieces.