FeaturedNews

Recipe: Boozy Parma Ham rarebit

Food4Media_United_Kingdom_medium-sized_1001448_Parma Ham Rarebit (1)Photos: Steve Lee

This Parma Ham Rarebit is so much more than a glorified cheese on toast. Rich and delicious, add a bit of booze to boost the flavours for a naughty but nice canape.

Grill sliced bread on both sides and leave to cool. Combine ale, mustard, eggs, Caerphilly, crème fraîche and seasoning and spread on each slice of toast. Cook under the grill until golden brown and bubbly.

Parma Ham Rarebit

8 slices sourdough bread

2 tbsp ale

2 tsp whole-grain mustard

2 eggs, beaten

150g grated Caerphilly

1 tbsp crème fraîche

8 slices Parma Ham

Slice the bread in half if you prefer. Preheat the grill and toast the bread on both sides. Leave to cool Combine ale, mustard, eggs, Caerphilly, crème fraîche and a little seasoning and spread a layer on top of each slice of toast. Transfer to a large grill pan or baking sheet and cook under the grill for 2-4 minutes until the topping is golden and bubbling Cool slightly before serving, topped with slices of Parma Ham.

Fact file

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin.  The Ducal Crown is now a certification trademark.

For more information, please visit www.prosciuttodiparma.com.

 

Comments

comments

Powered by Facebook Comments

Previous post

Four top London festivals for 2018

Next post

Alcohol: A lapse is NOT a collapse

Emma

Emma

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *