Italian Recipes
INSALATA DI FINOCCHI, RUCOLA E PROSCIUTTO DI PARMA ®

INSALATA DI FINOCCHI, RUCOLA E PROSCIUTTO DI PARMA ®

Prosciutto di Parma ® Fennel and Arugola Salad

How to make the Prosciutto di Parma ® Fennel and Arugola Salad:

Clean the fennel, removing the tough bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into very thin slices. Soak the fennel slices in a bowl of cold water for 1/2 hour. Clean and wash the arugola.

Arrange two slices of Prosciutto di Parma® on each plate, covering half the dish. Distribute the arugola on the other half of the plate. Drain and pat dry the fennel and make a small mound of it on each plate over the arugola.

Mix the olive oil, lemon juice and salt and pepper to taste. Pour over the salad as a dressing. Garnish with one or two large green olives.

Courtesy of Giuliano Bugialli

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM