Weather | Sports | Forums | Comics | Classifieds | Calendar | Movies

Italian ham and cheese, grain make hearty dish

To make cheese shavings, pull a vegetable peeler across the surface of a Parmigiano-Reggiano wedge.

The grain may be varied according to taste or convenience, with the choice ranging through barley, brown rice, wheat berries or bulgur. Any of these would give the salad enough substance to serve as a main dish for an informal lunch, perhaps along with soup, or to make a stylish first course for a more formal dinner.

The combination of prosciutto and Parmesan cheese evokes food tradition: The shared place name of Parma, Italy, gives the original classic ingredients their proper names, prosciutto di Parma and Parmigiano-Reggiano cheese.

1 cup barley, brown rice, wheat berries or bulgur (see note)

8 ounces thinly sliced prosciutto di Parma

6 cherry tomatoes, quartered

3/4 cup diced red bell pepper

1/2 cup chopped green onions (scallions), including some of the green portion

1/3 cup chopped fresh basil

1 1/2 cups Parmigiano-Reggiano cheese in thin shavings (see note) or coarsely grated

2 tablespoons olive oil

4 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Basil sprigs (optional)

Preparation time: 15 minutes. Cooking time: 30 minutes or longer.

Cook barley or other whole grain according to package directions until tender. Allow to cool to warm or room temperature (or to speed up preparation time, rinse with cool water and drain). Place in a large bowl.

While the barley or other grains are cooking, cut enough prosciutto in 1-inch-wide strips to make 1/2 cup; reserve the remaining slices. In a large bowl, combine ham strips, tomatoes, bell pepper, green onions, basil, 1/2 cup of the cheese shavings, olive oil, lemon juice, salt and pepper.

Add barley or grains; toss to combine.

To serve: On the side of each plate, arrange reserved prosciutto slices in a fan shape. Spoon salad in the center of the plate, dividing equally among plates. Scatter the remaining 1 cup cheese shavings over the salad. Garnish with basil sprigs, if desired.

The salad may be served still slightly warm or at room temperature, as desired.

Makes 6 side-dish servings, or 3 or 4 main-dish servings (about 4 cups).

Nutrition information per side-dish serving: 349 calories, 25g protein, 27g carbohydrates, 16g fat.

Source: 3 European Originals.