Adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich
This little appetizer is a cute, fun, and tasty little bite. These prosciutto purses are great for serving to a small number of guests, and a great appetizer to utilize helpers. Get an assembly line together and they will be done in no time. These salty bites are also great with a glass of Prosecco or sparkling apple cider. If you can get it, buy real Prosciutto de Parma from a deli that slices it to order.
Prep Time: 15 minutes
Makes: 16 purses, serves 4-5 for appetizers
8 slices of Prosciutto de Parma (preferably fresh sliced from a deli if possible), you want the slices as wide as possible (about 4”w x 8”h), and that may be hard to find if you buy it pre-sliced in a grocery store. If so, double up on the prosciutto, laying the slices side-by-side, slightly overlapping to form wider pieces.
16 chives, as long as you can get them
½ cup Parmigiano-Reggiano cheese, freshly grated
1-2 tablespoons butter
Fresh ripe figs, pears, or melon – cut into thin slices (whichever fruit is in season)
Separate out the Prosciutto de Parma slices and cut each piece in half lengthwise to make squares about 4×4”.
Have your chives and freshly grated cheese nearby to assemble the purses.
Place 1 teaspoon of freshly grated Parmigiano-Reggiano cheese in the center of a prosciutto square, gather the edges together at the top in a bunch to form a purse, and tie it with a chive. Repeat with the remaining prosciutto squares.
Once all purses are made cut your fruit of choice into thin slices or wedges. I prefer slices.
Heat 1-2 tablespoons of butter in a large non-stick skillet over medium-low heat. Add the prosciutto purse to the skillet and cook just until they begin to brown on the bottom, about 4 minutes. If necessary, cook them in batches.
Transfer the prosciutto purses to a plate and serve with the melon, pear, or figs alongside. I like to place my purse on top of a slice of fruit and eat it that way to get the flavor combination.