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Distinctly Delicious Recipes
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Fall Grain Bowl with Prosciutto di Parma PDO
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Ingredients

1 cup baby arugula
1 teaspoon olive oil
½ teaspoon lemon juice
Salt, to taste
1 cup cooked farro
2 tablespoons pesto
¾ cup cooked squash
4 mozzarella ciliegini balls, halved
2 slices Prosciutto di Parma PDO, halved

Directions

In a mixing bowl, toss together arugula, olive oil, lemon juice and salt.

Remove to a serving bowl.
In same mixing bowl combine farro and pesto, toss to coat. Remove farro to serving bowl next to arugula.

Top farro with squash and cheese. Drape Prosciutto di Parma next to squash.

Serves one.

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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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