Parma Ham Aperitivo; Farinata with Softened Onions & Parma Ham and Red Kuri Squash Bites Wrapped with Parma Ham
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Recipe type: Appetizer
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Cook time: 
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Serves: 8
 
A Parma Ham Aperitivo featuring Farinata with Softened Onions & Parma Ham, Red Kuri Squash Bites Wrapped with Parma Ham, Grissini and Nocellara Olives.
Ingredients
Farinata
  • 100g chickpea flour
  • ½ tsp sea salt
  • 250mls water
  • 1 onion, thinly sliced
  • Pinch of sugar or squidge of honey or maple syrup
  • Splash of red wine vinegar
  • 2 Tablespoons olive oil
  • Small handful of fresh rosemary, roughly chopped
  • 3 slices of Parma Ham
Red Kuri squash bites
  • 1 small Red Kuri squash
  • 6 slices of Parma Ham
  • Olive oil
  • A few sprigs of fresh rosemary, roughly chopped
  • Salt and pepper
  • Cocktail sticks
Instructions
Farinata
  1. Mix the chickpea flour together with the water and salt. Whisk till well incorporated into a smooth batter, cover and leave at room temperature for 1-4 hours.
  2. Cook the sliced onions in a teaspoon of oil in a frying pan on a moderate heat for around 10 mins until softened – add a pinch of sugar and splash of vinegar and cook for another few minutes till the extra liquid has evaporated. This isn't a full caramelization that would take a lot longer! Set aside.
  3. Preheat oven to 200°C (fan).
  4. Take a deep sided baking pan (I use a small brownie style pan) about 18cm x 18cm, and pour in
  5. tablespoons olive oil. Place in the oven for 5 minutes, to warm the oil ready for the farinata batter. After 5 minutes remove the pan from the oven, pour in the batter, then evenly scatter over the onions, rosemary and pieces of torn Parma Ham. Carefully slide the tray back into the oven and cook for 15-17 minutes until firm to the touch and browned on top.
  6. Remove from the oven and allow to cool at least 15mins before removing from the tin and cutting into 9 bite sized pieces. Lovely warm but can also be eaten cold.
Red kuri squash bites
  1. Pre-heat the oven to 180°C (fan).
  2. Slice the squash in half through the tip, scoop out and discard the seeds. Divide each half into 4 crescent wedges, and chop in half again to create 16 small triangular bites. Toss in a little olive oil salt and pepper, and place on a lined baking sheet. Scatter over the rosemary and roast for 25 minutes until fork tender and slightly charred on the edges. Remove from the oven and allow to cool until cool enough to handle.
  3. Cut your Parma Ham slice into 2-3 pieces lengthwise, wrap around your squash bite and secure with a cocktail stick. Lovely warm, but can also be eaten cold.
Notes
Red Kuri squash is often also called onion squash
Recipe by Ceri Jones Chef at https://cerijoneschef.com/parma-ham-aperitivo/