All of that writing about the Bastianich Vespa Bianco made my mouth water, so I had to cook something to pair with it! And of course a recipe from Lidia's Italy was most appropriate! I forgot to buy the chives when I went shopping so I substituted with fresh thyme stems, a little tricky to tie, but they worked!
Cook the “purses” just long enough to brown them. Overcooking will make them salty and, as Prosciutto di Parma is a carefully cured product, it doesn’t need to be cooked to be rendered edible. When buying the prosciutto, ask for slices from the widest part of the ham that will measure about 8 inches by 4 inches.
Yields 20 purses
20 sturdy fresh chives, each at least 5 inches long
10 thin slices of Prosciutto di Parma, each approximately 8- x 4- inches
20 teaspoons grated Parmigiano-Reggiano cheese (about 1/2 cup)
2 tablespoons unsalted butter
Ripe fresh figs, cut into quarters or thin wedges of ripe cantaloupe or honeydew melon
Bring a large skillet of water to a boil and add the chives. Stir, separating the chives gently, just until they turn bright green, about 5 seconds. Transfer them with a slotted spoon to a bowl of cold water and let stand a few seconds to stop the cooking. Remove the chives and drain them on paper towels.
Cut the prosciutto slices in half crosswise to make pieces that measure approximately 4- x 4- inches. Place 1 teaspoon grated cheese in the center of each square and gather the edges of the prosciutto over the cheese to form a “purse” with a rounded bottom and ruffled top. Pinch the prosciutto firmly where it is gathered and tie it around this “neck” with a length of chive. Continue with remaining prosciutto slices, cheese and chives.
In a large, preferably non-stick skillet, melt 1 tablespoon of the butter over low heat. Add half of the purses and cook, shaking the skillet very gently occasionally, the undersides are golden brown, 3 to 4 minutes. Add the remaining 1 tablespoon butter and cook the remaining purses in the same manner. Serve hot with fresh figs or ripe melon pieces.