Rosa Emiliana

Name: Rosa Emiliana
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: Prosciutto crudo (from Parma, 12 slices) 10.5 oz; Balsamic vinegar 1 tbsp; Extra virgin olive oil 2 ½ tbsp; Fine salt 1 pinch; Arugula 5 cups; Parmigiano Reggiano PDO cheese 2.1 oz

170

Calories per piece

Energy Kcal 170
Carbohydrates g 0.3
of which sugars g 0.3
Protein g 12.7
Fats g 13.1
of which saturated fat g 4.32
Fiber g 0.2
Cholesterol mg 35
Sodium mg 1187

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Makes: 34 pieces
Cost: Low

PRESENTATION

Rosa Emiliana is an appetizer built entirely around three of Emilia-Romagna's most protected products: Prosciutto di Parma, Parmigiano Reggiano DOP, and Aceto Balsamico di Modena. Each one carries a designation of origin that reflects years — in some cases decades — of production. The dish brings them together in a single plate, dressed with olive oil and balsamic, and shaped into something that earns its name: slices of prosciutto rolled into 34 small roses, arranged over a bed of arugula and Parmigiano shavings like a bouquet.

The technique is simple — the presentation does the work. Serve it as a starter before a special dinner, alongside gnocco fritto or spianata romagnola, and it sets the tone for everything that follows.

How to prepare Rosa Emiliana

To make the Emilian Rose, start with the dressing. Prepare an emulsion by placing the balsamic vinegar, olive oil 1, and salt in a bowl.
Mix well with a fork 2 until you get a homogeneous mixture 3.

Grate the Parmigiano into shavings and set it aside 4. After washing and drying the arugula, season it in a large bowl by pouring the emulsion over it 5 and mixing it well to flavor all the leaves 6.

Plate the arugula by placing it in the center of a serving dish 7 and garnish it with the Parmigiano shavings 8. Now cut the slices of Parma ham in half lengthwise 9.

and create a small rose from each half: holding one end of the ham, you can roll it onto itself, folding the edges to make them resemble rose petals 10. Continue until you have 34. Gently place the small roses on the seasoned arugula 11, positioning them in the center to form a bouquet 12.
The Emilian Rose is ready, you can serve it by decorating the dish with a few drops of balsamic vinegar.

Curiosities

When you enjoy this delicious appetizer, take a moment to think about how much time had to pass before these delicacies reached our plate: time, aging, and climate are just some of the elements that make these products truly unique and envied worldwide. Just think that Parma ham is aged in its particular microclimate for 12 months before being carefully selected by the 'spillers,' the expert tasters who 'poke' the ham to assess if it deserves to be called Parma Ham.
And what about Parmigiano Reggiano, which requires 12 to 34 months of slow aging before being savored! But nothing compares to balsamic vinegar which, only after at least 12 or 25 years of aging, reaches that surprising balance of aromas and flavors that allows it to bear the Denomination of Controlled Origin.

Storage

Storage is not recommended — dressed arugula loses its texture quickly, and the prosciutto deteriorates on contact with the dressing. Assemble just before serving.

Tips

Balsamic glaze instead of liquid balsamic gives a more intense, concentrated flavor and holds its shape better on the plate. Arugula can be replaced or combined with lettuce or any salad green you prefer.

For the translation of some texts, artificial intelligence tools may have been used.