Chef Big DA sophisticated Italian side featuring shatteringly crisp prosciutto di Parma, smoky mozzarella pearls, and charred radicchio, finished with a velvet vincotto drizzle.
Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper.
Lay the prosciutto slices flat on the parchment paper, ensuring they don't overlap. Place another piece of parchment on top, followed by a second sheet pan to weigh them down.
Bake the prosciutto for 12-15 minutes until deep red and starting to firm up. Remove from the oven and let them cool between the pans; they will carry over into a perfect crisp.
Don't walk away; prosciutto goes from perfect to burnt in a heartbeat.
Heat a cast-iron skillet over high heat with 1 tablespoon of olive oil. Once smoking, toss in the radicchio ribbons and char for 2 minutes just until the edges are blackened but the core remains crisp. Season with a pinch of salt.
High heat is essential to avoid wilting the radicchio into a soggy mess.
To assemble, place two prosciutto crisps on each plate. Layer the charred radicchio ribbons and smoked mozzarella pearls over the top.
Drizzle with the remaining olive oil and the vincotto. Garnish with fresh basil and cracked pepper. Serve immediately while the radicchio is warm and the prosciutto is shatter-crisp.
The key to the prosciutto crisp is a low-temperature bake between two sheet pans to keep them perfectly flat and prevent curling. For the mozzarella, if you don't have a cold smoker, you can use a high-quality store-bought smoked mozzarella, but ensure it's fresh (fior di latte style) rather than the low-moisture block variety for the best texture. The vincotto provides a deep, musty sweetness that balances the bitter radicchio ribbons beautifully.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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