This recipe with Parma Ham will sleigh the menu this Christmas, adding some classic Italian flavour to the holidays. Although Christmas may feel different this year, it should certainly remain a time to come together over some delicious food.
Recipe from Consortium of Parma Ham
6 slices Prosciutto di Parma
800g Brussels sprouts, trimmed
2 small red onions, peeled
150g ready cooked and peeled chestnuts, broken in half
3 sprigs rosemary, leaves roughly chopped (optional)
3 tbsp olive oil
2 tbsp Balsamic vinegar
2 tbsp maple syrup
Heat oven to 220°C/200°C fan/gas 7. Lay the slices of Prosciutto di Parmaon a large non-stick roasting tray so that they are in a single layer.
Bake for 8-10 mins, until crisp (it will crisp more as it cools), then remove from the tray and set aside on a plate. Once it has cooled, use your hands to crumble.
Bring a large pan of water to the boil and cook the sprouts for 8-10 mins. Depending on size, this will be until just soft enough to crush a little.
Drain and tip the sprouts into the roasting tray, gently squashing using a potato masher.
Quarter the onions and pull apart into petals, then add them to the roasting dish along with the chestnuts and rosemary. Drizzle with the oil and season, but don’t over salt as the Prosciutto di Parmawill add saltiness. Toss well and roast for 25 mins, stirring halfway, until starting to caramelise a little.
Drizzle over the balsamic and maple syrup, stir well, and roast for 5 mins more. Transfer to a serving dish and sprinkle over the Parma Ham crumbs.
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