Appetizer: Italy – Emilia-Romagna – Prosciutto di Parma e Grissini (Parma prosciutto with grissini)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) Prosciutto di Parma, thinly sliced
- 12 grissini (breadsticks), approx. 6 oz (170 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 oz (30 g) Parmigiano-Reggiano, shaved
- Freshly ground black pepper, to taste
- 12 small fresh basil leaves (approx. 0.5 oz (15 g)), optional

Show original ingredient measurements

- 8 oz (225 g) Prosciutto di Parma, thinly sliced
- 12 grissini (breadsticks), approx. 6 oz (170 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 oz (30 g) Parmigiano-Reggiano, shaved
- Freshly ground black pepper, to taste
- 12 small fresh basil leaves (approx. 0.5 oz /15 g), optional

Instructions

1. If prosciutto slices are larger than the grissini, fold each slice lengthwise once so it is about the width of a breadstick; handle slices gently to avoid tearing.
2. Hold a grissini at one end and wrap a single prosciutto slice around it in a slight spiral, leaving a short length of breadstick exposed at one end for a crisp handle; repeat until all grissini are wrapped.
3. Arrange the wrapped grissini on a serving platter, either fanned neatly or stood upright in a shallow bowl so the exposed ends remain crisp.
4. Lightly drizzle the extra-virgin olive oil over the wrapped breadsticks, scatter Parmigiano-Reggiano shavings over the platter, and finish with a few turns of freshly ground black pepper.
5. Tuck optional basil leaves among the grissini for color and a fresh note, if using.
6. Serve immediately at room temperature. Assemble up to 1 hour ahead and cover loosely with a damp cloth to keep prosciutto from drying.