Italian Recipe: Flatbread with Parma Ham, Mozzarella, and Cherry Tomatoes
- Feeding the Family
- Published on Wednesday, 26 June 2019 11:00
- Last Updated on 26 June 2019
- Monica Costa
- 0 Comments
To celebrate National Picnic Week, I have chosen a yummy recipe idea from Italy donated by the Consorzio del Prosciutto di Parma: Flatbread with Parma Ham, Mozzarella, and Cherry Tomatoes. The simple reason is that Parma Ham is becoming increasingly popular with British picnickers. It does not contain nitrites thanks to its all-natural production process, and is an excellent option for al fresco dining, as it is perfectly paired with other popular picnic foods like avocados, artichokes, and ricotta.
This flatbread can be store-bought or made from scratch for an easily transportable picnic treat.
This recipe for Flatbread with Parma Ham, Mozzarella, and Cherry Tomatoes serves 4.
For the flatbread
- 250g Manitoba flour
- 250g Flour type 2 (with fibre)
- 2 tsp salt
- 7g Freeze-dried brewer’s yeast
- 3 tbs of olive oil
- 300 g warm water
- 200g of Parma Ham
- 20 cherry tomatoes, chopped
- 2 Hot chilis, chopped
- 2 pieces of Buffalo mozzarella, sliced and drained.
- Basil, crumbled
- Extra virgin olive oil
- Mix the two types of flour, salt, yeast and oil in a large bowl and add the amount of water required to obtain a soft ball. Knead for 5 minutes.
- Place the ball in a slightly greased bowl, cover it and leave to prove until doubled in volume.
- Meanwhile, dress the tomatoes with the chilis, salt, oil, and basil. with chopped chilis, salt, oil and basil.
- Divide the dough into pieces weighing about 60g each and, with a dusted rolling pin, roll out the dough to thin disks of roughly the same size.
- Leave the dough disks to prove for 5-10 minutes.
- Heat a large pan over medium heat, place one disk at a time in it and cook for 2-3 minutes on each side.
- Serve the flat bread disks stuffed with the dressed cherry tomatoes, Parma Ham and slices of mozzarella.
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.
In 2018, the production of Prosciutto di Parma saw a considerable growth of 4.8%, with a global production of 8.5 million legs of ham. The United Kingdom market for Prosciutto di Parma generated a €32 million revenue with 17,540,000 pre-sliced packs sold – this is the largest amount of pre-sliced packs of ham sold anywhere in the world.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums