Forsyth Feature: Italian Butter from PARMA!

We have some out to sample now while it lasts!  Prosciutto and Butter on a Tribeca Baguette

Forsyth Feature : PARMA BUTTER!

“Il Burro di Parma” Butter of Parma...$7.99 / 8oz package
This butter comes from the same regions, Parma and Reggio, as the famous Parmigiano Reggiano cheese.  Amazingly rich yet delicate enough to melt on the tongue, this butter is truly world class.

Recipe Adapted....
“If I’m ever stranded on a desert island with only three ingredients, I pray that they are prosciutto, butter, and baguette. Minimalist in appearance, yet concentrated in flavor, this sleek sandwich is surprisingly satisfying.”- Nancy Silverton Owner La Brea Bakery and Campanile Restaurant


Think of it as a ham-and-sort-of-cheese sandwich. Since butter takes the place of cheese, choose your butter with discretion. Imported butters or domestic farmhouse-style butters are richer and sweeter and balance the saltiness of the ham. For the ham, I prefer either an imported prosciutto di Parma, prosciutto di San Daniele, from Italy, or Serrano ham from Spain. Use a crisp, French-style baguette (not a sourdough). If the crust of the bread has lost its crispness, toast the baguette in a hot oven for a few minutes, and cool it completely before slicing and smearing it with butter.

1 - Tri-Becca Baguette baked until crust is crispy (10 minutes on 375)  ***
1 - 8oz Package Delitia Burro di Parma  ***
8oz Thinly Sliced Prosciutto di Parm or Jamon Serrano   ***

*** Available at The Wine and Cheese Place (Forsyth)

Once the baguette has cooled simply spread on the butter and place a slice of ham on top and enjoy one of life's simple pleasures.