Recipe: Parma ham-wrapped pork (From Worcester News)

Recipe: Parma ham-wrapped pork

9:19am Friday 21st August 2009 in Food & Drink

DISCOVER the Origin is a threeyear campaign, part funded by the EU, to promote some of Europe’s finest food and wine products: parma ham, parmigiano-reggiano cheese, burgundy wines, port and Douro Valley wines.

The campaign is trying to encourage consumers to spend more time over meals, enjoying them as sociable occasions with friends and family, where delicious food is matched to the perfect wines to cut through hectic modern modes of living.

These products give consumers the opportunity to use affordable luxury products and dine in the comfort of their own homes.

This delicious yet easy recipe for parma ham-wrapped pork served on a bed of savoy cabbage and roasted peppers, topped with a parmigiano-reggiano cheese crisp has been created especially for Discover the Origin in order to create the perfect nutritious and exciting new meal for your family and friends, without have to slave away in the kitchen.

Check out the website (discover theorigin.co.uk) for more ideas on food and wine matchings to see celebrity chefs in action cooking some fantastic, innovative recipes.

Here’s one to delight the family or supper guests.

Recipe: Parma ham-wrapped pork

Serves 4
Ingredients
2 pork fillets
50g finely grated parmigianoreggiano cheese
Knob of butter
2 shallots
50g fresh breadcrumbs
8 slices parma ham
1 savoy cabbage
2 red peppers

Method

Preheat the oven to 180C/356F/gas mark 4. Cut the pork fillets in half and tie with butcher’s string to make each portion an even size. Heat a pan and brown the fillets. Return to the fridge to chill.
Meanwhile, make the parmigianoreggiano cheese crisps. Line a baking tray with baking parchment.
Divide the grated cheese into four piles on the baking tray, spread apart and press down to flatten slightly. Bake the cheese in the oven for five minutes or until just melted.
Remove from the oven and, while the cheese crisps are hot, mould them around a small rolling pin to the desired shape. Leave to cool.
Finely chop the shallots. Gently fry with a small knob of butter. Cook until soft. Add the breadcrumbs and mix well. Chill in the fridge.
Remove the chilled pork fillets from the fridge and remove the string.
Cover the fillets with a thin layer of the onion mixture and wrap each one in two slices of parma ham so they look like a neat parcel.