Prosciutto di Parma by Chef De Cuisine Vetri Selvan
Cheese is a key component of Italian cuisine and plays a major role in many dishes. From fresh mozzarella to aged parmesan, cheese adds flavour, texture, and richness to pastas, pizzas, risottos and more. Cheese also serves as a condiment, as well as a filling for many popular dishes such as lasagna and stuffed mushrooms. Cheese is an important part of the Mediterranean diet and adds a unique taste to Italian dishes, making it an integral part of the country’s cuisine.
Riverside, an Italian restaurant by the River Sal at The St. Regis Goa Resort, serves a plethora of innovative Italian dishes by Chef De Cuisine Vetri Selvan. Selvan’s inspiration for Prosciutto di Parma comes from the traditional Italian combination of prosciutto and mozzarella, which is widely popular in the Italian region of Emilia-Romagna. Prosciutto di Parma has a rich flavour and texture, with the mozzarella adding a creamy texture and mild flavour. Fresh wild arugula, sun-dried tomatoes and a house dressing complete the dish, making it a light and refreshing salad.
Serves: 1
Cooking time: 25 min
Ingredients
Parma ham slices – 3 no
Mozzarella wedges – 30 gm
Blanched asparagus – 10 gm
Wild arugula – 10 gm
Sundried tomato pesto – 20 gm
Kalamata olives – 5 gm
Focaccia bread – 30 gm
Artichoke wedges (tinned) – 10 gm
Extra virgin olive oil – 15 ml
Sun-dried tomatoes – 10 gm
Method:
Drizzle the olive on top of the focaccia bread and grill it on the griddle. Cool it down. Spread the sun-dried tomato pesto on top of the focaccia and arrange the Parma ham, mozzarella, artichokes, olives, asparagus and sundried tomatoes. Garnish with wild arugula and drizzle it with olive oil.
