Parma Ham wraps?

Question

I am making the starter for a dinner party on saturday and thought i would make parma ham wraps, but i can't decide what to put in them? Cheese, if so what kind? Figs, if so do i cook the figs before wrapping the ham around them? Pear? I will be serving the parma ham wraps with a green salad and would also like to know if i should use a dressing or just some olive oil?

Answer 1

i would keep it simple.....and robust.

why not serve on a plate for eneyone to tuck into......

buffalo mozzarella balls ripped up, fresh fig split with a coss in the top and then gently queezed open, and toss the parma ham on the plate. then throw some rocket leaves on too.......nothing fancy just rough and ready and let your guests dive in.

before serving drizzle with some honey, a squeeze of lemon a grind of pepper and a few lugs of olive oile and srve with crusty bread.

what could be more easier.

Answer 2

Ingredients
For the wraps
3 slices parma ham
handful green beans, blanched
1 tbsp olive oil
For the basil oil
3 tbsp olive oil
handful fresh basil, finely chopped

Method
1. Lay each slice of parma ham flat and place a third of the green beans across the middle of each slice. Roll the ham tightly around the beans.
2. Heat the oil in a frying pan and fry the parma ham wraps for a few minutes, until golden-brown.
3. For the basil oil, place the oil and chopped basil into a bowl and mix well.
4. To serve, place the wraps onto a plate and drizzle over the basil oil.

Answer 3

I don't cook the figs when I serve it that way - just 1/2 them, and pile a little of the parma ham on top.

Another way I like is taking the crunchy bread sticks, and wrapping the parma ham around it - on the diagonal. You can do the same with blanched asparagus. Yum!

Answer 4

A classic way is to serve parma ham with melon slices inside- or fresh figs as you say. A drizzle of olive oil and balsalmic vinegar is always nice- no need for a real sauce as such! Its a classic starter and nice and light!

Answer 5

I,m with Leda L, Parma ham is such a Divine flavour, I prefer to let the taste through. What about a plate of antipasti: Parma Ham, Salamis, Olives, anchovies etc sprinkled with a good virgin olive oil and black pepper. yummy

Answer 6

You could do a mixture of each, personally I love small bunches of asparagus wrapped in parma ham and baked in a hot oven for about 5 mins (until the ham is crispy) fantastic!

Good luck

Answer 7

Here is my own recipe i serve in my bistro i own
people give rave reviews


FETTUCCINE DI PARMA

Put contents in a wrap after cooking , for the heck of it i put it in a wrap and made it special of the day to see how people would like it and it was added to my menu's
IT IS SOOOOOO GOOD !


1 (8 oz.) pkg. med. egg noodles
1/2 c. whipping cream or half and half
1 egg yolk
1/4 c. butter, melted
1/4 lb. fresh grated Parmesan cheese (1 c.)
1/4 c. chopped cooked ham
1/2 c. sliced pitted ripe olives
2 tbsp. chopped parsley

Cook noodles to package directions. Beat cream and egg yolk; stir in butter. Drain noodles; combine with cream mixture, cheese, ham, olives, and parsley. Toss gently to mix. Serve hot.

Answer 8

Hi my ideal starter is asparagus wrapped in palma ham and grilled gently turning several times so it doesn't burn, nothing more off putting than a burnt starter, be gentle and watch this carefully it should be grilled to perfection nice and toasted not burnt. then enjoy with a good olive oil to glaze not drown

Answer 9

I would bake at 400 degrees for about 20 minutes or until the fish is cooked. And yes, wrap it first with the ham.

Answer 10

I definately agree with the asparagus answer. it's an absolute classic, best served with a homemade hollandaise sauce.

You find a recipe on www.bbc.co.uk/food