Parma Ham Event at the Underground Cookery School

Returning to the Underground Cookery School this time for an event to showcase Parma Ham, I felt very much at home in the school and saw some familiar faces amongst the other invitees too. As was expected I was greeted with a  glass of Prosecco that never ran dry as the evening progressed.

While Head Chef, Carlos, freshly sliced Parma Ham we tucked into starters all made using Parma Ham.Parma Ham is 100% natural  and the drying process it goes through gives Parma Ham a very low fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins.Prosciutto di Parma meaning Parma Ham in literal translation is produced in hills surrounding the Parma region of Italy where the dry gentle hilly air gives this meat its unmistakable sweetness and flavour.

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Amongst the many delicious apretizers ,I most enjoyed the starter with thin slices of parma ham curled around sweet pan roasted juicy pears.

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To cook along with the chefs at the Underground Cookery School we were divided in two groups. Our group started of with preparing the main course for the evening :Breast of Free Range Chicken wrapped with Parma Ham, stuffed with Tarragon and Cream Cheese on top of a bed of New Potatoes, Purple Sprouting Broccoli and Spring Onion

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After  we all got some serious knife skill into play to cut a 1/2 ” deep pocket into the chicken breast , off they went into the oven to cook after a stuffing was added and generous layer of parma ham was wrapped around it.We then made our dessert for the evening : Meringue Roulade with Candid Parma Ham slices

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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.

No wonder then that this versatile meat can be used even in desserts to create such varied flavours!Then up my favourite bit – the pasta machine! This time around I made Tagliatelle for our starter which was : Fresh Home-made Tagliatelle with White Truffle Dressing, topped with twirls of freshly sliced Parma Ham and Parmigiano Reggiano

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The dark yellow colour is attributed to the use of eggs specially coming all the way from Italy with a dark yellow yolk attributed to the chickens been fed on carrots, the beta carotene doing their thing there.Working the pasta machine and watching the Tagliatelle come out so perfect was a very satisfying experience 🙂 After all the hard work 😉 we sat down and bonded  over some wine while out Tagliatelle was being served and the chicken was being plated.First up the starter looked so heavenly! Parma Ham in this delicious recipe is such a perfect combination.

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The mains looked too good to eat and too delicious to resist !The purple broccoli and potatoes in perfect balance with the cooked ham and the stuffing just envelopes your tongue as it gushes out from the folds of the chicken.

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The candied ham in the dessert is a lovely crunchy companion to the eggy Meringue.

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Inspite of the dreaded Tube strike the turnout was very good and since the Underground Cookery School is conveniently located a short walk from Old street tube station it makes life so much easier.Underground Cookery School offers a space  fun events to conduct cookery events in a easy environment making team building corporate exercises something to look forward to. You can also book the venue for parties and small gatherings.

*With thanks to The Consorzio del Proscuito di Parma for the  invite.No monetary compensation was provided for this post.All views expressed are my own.

All Image  are Credit: The Consorzio del Proscuito di Parma except the ones with ”sliceoffme” watermark.