"Please pass the Prosciutto di Parma"

Few Italians have gone through life without feasting on prosciutto, that deliciously sweet, uncooked, air-cured ham. The following are a few favorite recipes that our families make over and over again; they come together quickly for an impromptu gathering of family and friends. Enjoy with a glass of your favorite Pellegrini Family Estate wine. -Richard and Janet Pellegrini

"Please Pass the Prosciutto di Parma"

Prosciutto Asparagus or Grissini (breadsticks)

Both of these presentations make a tasty and attractive hors d'oeurve. For the Asparagus: Take room temperature prosciutto and wrap it around medium-sized asparagus and arrange in a wheel shape on a round plater. To prepare the asparagus, trim the ends to about 6" in length. Then, blanch for two-to-four minutes in a large pot of salted boiling water, immerse in ice water to halt cooking and drain well. Place the asparagus in the refrigerator to cool for 20 minutes or until you are ready to wrap them. This dish can be prepared a day ahead. For the Grissini: Take 1/4" breadsticks and wrap each with a thin slice of room-temperature prosciutto. Drizzle each spear or breadstick with a little truffle oil and serve immediately.

Prosciutto with Melon, Fresh Figs, Pear or Papaya

Sweet fruit is a delicious complement to savory prosciutto. Use any ripe fruit that is in season. We suggest melon, figs, pears and papaya, and prepare as follows: seed and remove skin from melon and slice into 1-inch pieces; wash figs and remove stems; slice pears (fresh or canned) and cut 1-inch thick; seed and remove skin from papaya and slice 1-inch thick. You can wrap room-temperature

prosciutto around each piece of fruit or, as we prefer, layer three to four slices of prosciutto on the fruit and garnish with parsley, Italian olives and freshly cracked black pepper.

Prosciutto with Marscapone and Pear

Marscapone is a triple cream cheese made from creme fraiche, which is tantalizing in itself. Use Bartlett pears and cut into fourths, removing the seeds. Spread about 1/2 teaspoon of cheese on a slice and wrap with half a slice of room-temperature prosciutto. This is a perfect hors d'oeurve or an appetizer.

Prosciutto and Fig Crostini

To awaken your salty, sweet and sour taste buds, prepare this combination for a tangy treat. Buy or make crostini (slice a sourdough baguette into 1/4-inch slices and bake in a 375 degree oven for 10 minutes). When cool, spread each crostini with a thin layer of goat cheese. Top the baguette slice with a slice of prosciutto and a dab of fig jam. Garnish with a one-inch leaf of curly endive (or chicory, frisee or escarole) and lemon zest.

Prosciutto and Fig Wrap

Create a lighter version of the above hors d'oeurve using the same ingredients but omitting the crostini. Take packaged prosciutto and cut in half at its width. Spread goat cheese on it, and dot with fig jam. Place a five-inch piece of curly endive across the width of the prosciutto and wrap it around each leaf so at least 1/2 inch of the leaf hangs out on each end. Cut the roll in half and you get two "standing" hors d'oeurves with a leafy top. Garnish with lemon zest and enjoy!