“You can use whatever charcuterie you have to hand…”
Lorna's simple but effective recipe for Parma Ham Pangrattato but, as she says, “you can use whatever charcuterie you have to hand. These addictive, crisp fried crumbs, known in Italy as Pangrattato, are an economical way of using up good but stale bread - sourdough, ciabatta, country-style.
Flavoured with chopped Prosciutto or Salami, Pancetta, Coppa, Bacon and Chorizo, along with some fresh thyme, they make a wonderful addition scattered over pasta, risotto, a fried egg, some steamed broccoli or roasted roots. Of course – they’re great for canapés – sensational when sprinkled over bite-sized burrata toasts”
Lorna Wing is one of Britain’s most talented cooks.
Known as the Canapé Queen, for years she wowed party-goers with her fabulous food. Nowadays Lorna has opted for a less stressful life and runs successful online cookery courses for The Duke of Edinburgh’s Award and students off to university. Even Delia says, “if I were younger and learning to cook, I would look no further than Lorna Wing’s impressive cookery courses”
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