Puff pastry tarts with Parma ham, ricotta and fresh beans

Prosciutto di Parma – Parma ham played an important role in my early culinary education. On festive occasions there was melon with Parma ham. Not just any raw ham – it had to be Parma ham. If there was no cantaloupe melon, honeydew melon was served. There was more flexibility here. The interplay of the flavors of sweet and spicy (umami was still completely unknown back then) left a lasting impression. The fact that the ham comes from Parma was always emphasized with a certain reverence. And this appetizer classic is probably the most popular for many years. He survived the cheese hedgehog, the Russian eggs with dyed caviar and ham rolls with canned asparagus. Which is hardly surprising, because the outstanding property of Parma ham is its potential to give many dishes that certain extra something. Its taste, which is incomparable and which the Italians call “dolce”.

What does this ham inspire me to do?

I would love to eat it straight out of the package or freshly sliced ​​by the butcher. However, one commandment should definitely be observed here: never cold from the fridge. The aroma needs a little time to fully develop. Then I particularly like the fat edge. It’s best when it’s at the right temperature. I still enjoy eating Parma ham with melon, but I prefer it with strawberries on which I have sprinkled a little pepper. I love it with asparagus or marinated zucchini. In Italy they like to wrap it around breadsticks, I like to put it on focaccia, which is soft and juicy. And I crown my puff pastry tarts with Parma ham, where it comes into its own when paired with gentle ricotta seasoned with Parmesan and lime.

A few facts about Parma ham

Parma ham is obtained from the hind leg of only three breeds of pigs (Large White, Landrance and Duroc), which are born and raised in 11 regions of northern and central Italy and fed with corn, barley and whey from Parmesan cheese production. The hind legs are included Sea salt rubbed in. Nitrates or other preservatives are not used in Parma ham. After a week of refrigeration, the salt is removed, a new thin layer of salt is applied and the ham is left to rest for another 15 to 18 days. The hams are then hung for about 80 days in a room that ensures appropriate ventilation and temperature.

Parma ham has the seal of approval “protected designation of origin” (PDO) excellent. This marks it as a specialty that is closely linked to the region and that can only be produced according to traditional methods in the Parma region.

Parma ham contains little fat, important minerals such as iron, phosphorus, selenium, potassium and zinc, trace elements and vitamins, especially of the B group. In addition, there is a high content of easily digestible proteins, a high proportion of polyunsaturated fatty acids, oleic acid and monounsaturated fatty acids. Enjoy the ham with fat edge – and you definitely should – then its nutritional value is 269 kcal/1127 kJ, protein 25.9 g, fat 18.3 g and carbohydrates 0.3 g.

If the ham aged for at least 14 months it is checked by an independent inspector for proper manufacture and quality. To this day, quality testing takes place using a thin, porous horse bone that is pierced into the ham at fixed points. Why? Because it releases the aroma quickly. Only when these tests are successful will he receive the seal of the five-pointed crown Consorzio del Prosciutto di Parma. The Consorzio del Prosciutto di Parma was founded on April 18, 1963 by 23 producers to protect Parma ham. At that time the total production was 53,000 hams. Today the Consorzio brings together 130 member companies that produce 7.45 million Parma hams annually. Italians consume most of their production domestically.

By the way – the ham can only be packaged in the province of Parma.

Puff pastry tarts with Parma ham, Parmesan ricotta cream and fresh beans

for 6 tarts

450 g puff pastry (frozen or fresh)
1 egg
1 teaspoon milk or cream

250g ricotta
1 tbsp sour cream (makes it creamier)
Zest and juice of a lime (or lemon)
25 g freshly grated Parmesan
Sea salt
freshly ground black pepper

500 g fava beans (or broad beans or broad beans), split and the skin around the seeds removed (about 90 g of bean seeds remain)
1 tsp butter
a pinch of sea salt

80 – 100 g Parma ham

with: fresh watercress, purslane or rocket

You will need: pastry brush, baking paper, 2 cookie cutter rings, each 9 cm ⌀ and 7 cm ⌀

Preheat the oven to 200° top/bottom heat.
Cut out a total of 12 circles from the puff pastry sheets, cut out 6 of them again with the smaller shape and place this edge on the six remaining circles. Prick the center of the tarts several times with a fork.
Mix the egg with the milk and brush the edges of the tarts with it.

Bake on the middle shelf for 12 minutes.

In the meantime, mix the ricotta with the sour cream, the lime juice and the lime zest. Stir in the grated Parmesan and season with salt and pepper.
Cook the bean seeds in a small pan in the butter with a pinch of salt for about 4 minutes and then set aside.
As soon as the tarts are lightly browned, remove the tray from the oven, press down the middle with a tablespoon and place a tablespoon of the ricotta mixture on each.
Put it back in the oven for 90 seconds.
Spread the bean seeds and Parma ham over the tartlets, garnish with the watercress and serve immediately.

* This article was created in collaboration with Consorzio del Prosciutto di Parma. In addition, I was free to choose how I would design the post.
For more information about Parma ham: Prosciutto di Parma