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Main Courses: PORK, LAMB and GOAT

PROSCIUTTO DI PARMAŽ CON PATATE AL FORNO Prosciutto di ParmaŽ with Baked Potato

Mail this recipe to a friend!	1 large baking potato 5 sprigs Italian parsley, leaves only 2 large leaves fresh basil 1 small clove garlic, peeled salt and freshly ground black pepper 2 tablespoons olive oil 1/2 pound thinly sliced Prosciutto di Parma® a few black olives preserved in brine, left whole fresh basil leaves to arrange around the stuffed potato	See Also:      Fresh & Cured Meats      Prosciutto di Parma DOP      Wine Pairings      Carmignano DOCG      Cisterna d'Asti DOC      Valsusa DOC
	Preheat the oven to 375. Place the potato, with the skin on and very well washed, on the medium shelf and bake for 1 hour. Remove from the oven and immediately cut the potato in half. Carefully scoop out the inside of the potato halves, being careful not to break the skins. Using a potato ricer, rice the potato into a crockery or glass bowl. Finely chop parsley, basil and garlic all together and add them to the riced potatoes, along with salt and pepper to taste and the olive oil. Mix well with a wooden spoon. Place the mixture back in the potato ricer, and, using the disk with the largest holes, rice the potato mixture again, directly into one of the potato skin halves, discarding the other. Place the stuffed potato in the center of a serving platter with the Prosciutto di Parma® arranged around it. Garnish with the olives. Serves 6 Courtesy of Giuliano Bugialli

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ABBACCHIO ALLA CACCIATORA   AGNELLO AGRASSATO   AGNELLO BRODETTATO   ARISTA DI MAIALE CON CANNELLINI   BRACIOLE DI MAIALE ALLA NAPOLETANA   CAPRETTO AL FORNO CON PATATE   CASSOEULA   INVOLTINI DI PROSCIUTTO DI SAN DANIELE ALLA BRASILIANA   MAIALE AL LATTE   PORCHETTA   PROSCIUTTO DI PARMAŽ CON PATATE AL FORNO   PROSCIUTTO DI SAN DANIELE CON FEGATINI E SALSA DI FUNGHI   SALCICCE CON I BROCCOLI   SPUNTATURE DI MAIALE   TESTINA DI CAPRETTO AL FORNO

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