Parma ham with warm chestnuts, rocket and sage oil

Parma ham with warm chestnuts, rocket and sage oil

By
From
A Year In My Kitchen
Serves
4

The combination of warm chestnuts and Parma ham makes a delicious simple winter salad. Fresh chestnuts are fiddly to prepare but well worth the effort, but if you can’t be bothered, use good quality vacuum-packed chestnuts instead.

Ingredients

Quantity Ingredient
12 sage leaves
175ml extra virgin olive oil
1 lemon, finely pared zest, in wide strips
30 chestnuts
handful rocket leaves
12 slices parma ham

Method

  1. Start by lightly bruising the sage leaves with a rolling pin or the back of your knife. Place in a small saucepan with the extra virgin olive oil and lemon zest over the lowest possible heat. Warm through gently for 10 minutes, then remove from the heat and set aside.
  2. To prepare the chestnuts, make a small, shallow incision on the flatter end of each one with a small knife, then immerse them in a pan of simmering water and cook for 12 minutes. One by one, remove from the pan and peel away the skin using your small knife, while the chestnut is still warm. Place in the warm infused oil.
  3. When all the chestnuts are peeled and added to the oil, return the pan to the lowest possible heat. Warm through gently for about 10 minutes to infuse the chestnuts with the sage and lemon oil. Take off the heat and set aside for 10 minutes or so, to allow the flavours to adjust to each other.
  4. Just before serving, toss the rocket leaves through the sage-scented chestnuts. Divide the warm chestnut and rocket salad among serving plates. Lay a few slices of Parma ham on top and serve.

Note

  • Treviso or radicchio leaves are an excellent addition to this winter salad. If you have some to hand, simply add a generous handful of roughly torn leaves with the rocket.
Tags:
seasonal
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