Mezzelune Prosciutto di Parma & Parmigiano Reggiano

Two famous ingredients from the Italian cuisine are combined into our tasty mezzelune pasta, wrapped in a fine and delicious coating: Prosciutto di Parma, aged for more than 10 months & Parmigiano Reggiano, aged for more than 12 months and transformed into a soft cream.

2 portions

4 min

250 gr

ingredients

Pasta (40%): soft WHEAT flour, 28.5% EGGS, durum WHEAT semolina. Filling (60%): cream Parmigiano Reggiano DOP 22% [water, Parmigiano Reggiano DOP 15% [1.98% in finished product] (MILK, salt, rennet), white corn flour, salt], cream (MILK), water, whey powder (MILK), Prosciutto de Parma DOP 10% (pork, salt), breadcrumbs (soft WHEAT flour, salt, yeast), Parmigiano Reggiano DOP 5% (MILK, salt, rennet), Ricotta cheese ( whey (MILK), cream (MILK), salt, acidity corrector: citric acid, lactic acid), white corn flour, salt, butter (MILK). The product may contain traces of SOY and MUSTARD.

how to prepare

This recipe will lead you directly into one of the most ancient culinary traditions of Emilia Romagna - the homeland of fresh filled pasta. Enjoying Food&Glory products is simple and quick. Here are your options:

Step 1

Add the pasta to the boiling water. Note: Do not try to unstick the pasta before cooking.

Step 2

Boil gently for 4 - 5 minutes.

Step 3

Drain the pasta and add extra virgin olive oil or your favorite sauce and serve immediately.

Step 4

Sprinkle with grated Parmigiano Reggiano. Serve immediately.

Serving suggestion

The sauce combinations for our pasta are endless, but our recommendation is the Pesto Sauce, which we believe pairs perfectly and enhances every individual flavour.

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