For a fresh twist on a timeless favourite, my Prosciutto di Carpegna and Prawn Cocktail with spiced cocktail sauce and candied prosciutto is the ultimate crowd-pleaser. The sweet, tender prawns pair perfectly with the rich, savoury notes of Prosciutto di Carpegna, while the spiced cocktail sauce adds a touch of heat and brightness.
To top it all off, candied prosciutto brings a delightful balance of crisp texture and caramelised sweetness. This dish is an elegant starter that feels nostalgic yet indulgent, making it ideal for entertaining or simply treating yourself.
For those who aren’t familiar with Carpegna, it’s a charming village in central northern Italy. This special prosciutto has been crafted here for centuries, with the Beretto family upholding its traditional methods for nearly 200 years. The village’s unique microclimate—cool winters, warm summers, and gentle mountain breezes—creates the perfect conditions for producing top-quality prosciutto.
For those who aren’t familiar with Carpegna, it’s a charming village in central northern Italy. This special prosciutto has been crafted here for centuries, with the Beretto family upholding its traditional methods for nearly 200 years. The village’s unique microclimate—cool winters, warm summers, and gentle mountain breezes—creates the perfect conditions for producing top-quality prosciutto.
The pigs used for Prosciutto di Carpegna are of the Pesante Padano breed, renowned for their succulent hind legs. These legs are carefully massaged with sea salt from the Cervi marshes, before being aged for around 20 months under a special coating known as ‘stucco’. This ancient blend of lard, salt, and secret spices, including paprika and pepper, helps to preserve and enhance the prosciutto’s unique flavour. Each leg is then tested by hand to ensure it meets the high standards required for DOP certification.
And now, the exceptional Prosciutto di Carpegna PDO is available across Australia in Woolworths stores, and you’ll find it on the menus of top restaurants around the country. Whether you’re a professional chef or a passionate home cook, I urge you to experience this remarkable product for yourself.
How else can I serve Prosciutto di Carpegna?
Prosciutto di Carpegna and Prawn Cocktail
There’s Prosciutto—and Then There’s Carpegna
Prosciutto di Carpegna Wrapped Whiting with Peas
Why Add Prosciutto to a Prawn Cocktail?
The delicate sweetness of Prosciutto di Carpegna PDO beautifully complements fresh Australian prawns, adding a subtle savoury depth without overpowering the seafood. Its silky texture contrasts perfectly with crisp lettuce and juicy tomatoes, transforming a nostalgic prawn cocktail into a sophisticated Italian-inspired appetiser.
Served in individual glasses, it’s an easy make-ahead dish that’s ideal for cocktail parties, Christmas entertaining, weddings and summer gatherings. Guests can simply pick up a glass and mingle, making it as practical as it is elegant.
FAQ
Can I make this prawn cocktail ahead of time?
Yes. Prepare the dressing and assemble the salad components several hours ahead. Add the prawns and Prosciutto di Carpegna PDO just before serving for the freshest flavour and texture.
Can I use cooked prawns?
Absolutely. Freshly cooked Australian king prawns or tiger prawns work beautifully.
What can I serve with this recipe?
Serve with crusty sourdough, grissini, an antipasto platter or as part of a seafood grazing table.
Is this suitable for cocktail parties?
Yes. Individual glasses are easy for guests to hold while mingling, making this an ideal appetiser for stand-up events and festive celebrations.
PrintProsciutto and prawn cocktail with spiced cocktail sauce and candied proscuitto
- Total Time30 minutes
- YieldServes 4
This elegant Prosciutto di Carpegna and Prawn Cocktail pairs sweet Australian prawns with premium Italian prosciutto for a fresh, modern appetiser that’s perfect for cocktail parties, Christmas entertaining and summer lunches.
Ingredients
For the prosciutto and prawn cocktail
8 slices Prosciutto di Carpegna, torn in half, lengthwise
1 tbsp pickled cucumber or chilli, finely chopped
1 large shallots, very finely sliced
1 tbsp olive oil
1 tbsp sherry vinegar
16 medium-large king prawns, cooked, peeled, tails intact, deveined
1 cup iceberg lettuce, shredded
1/2 lemon, sliced
For the cocktail sauce
3/4 cup thickened cream
1/4 cup tomato sauce
1/2 lemon, juice of
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
Salt, to taste
Cracked white pepper, to taste
For the candied prosciutto
1 cup white sugar
4 Prosciutto di Carpegna slices, chopped
Instructions
For the cocktail sauce
1. In a medium-sized bowl, combine the cream with the tomato sauce, lemon juice, Tabasco sauce and Worcestershire sauce. Season with salt and white pepper. Set aside.
For the prosciutto and prawn cocktail
1. In a small bowl, combine the pickled cucumber or chilli and shallots. Drizzle with olive oil and sherry vinegar, toss gently then set aside.
2. Wrap each prawn with a slice of prosciutto. Heat a griddle pan over a moderate heat.
3. Sear prosciutto-wrapped prawns lightly on each side for a few minutes to seal the prosciutto on the prawn.
For the candied prosciutto
1. Place sugar in a medium-sized saucepan over a moderate heat, stirring gently to melt. Then add the chopped prosciutto and stir for 3 minutes.
2. Carefully remove candied prosciutto from the pan using metal tongs, let the saucepan cool slightly then discard leftover candied sugar and rinse the pan so the residual candied sugar does not stick and set. Allow the candied prosciutto to cool and break some apart to crumble, leave some longer shards for garnish if desired.
To assemble
1. Divide the cocktail sauce between four serving glasses, Add a spoonful of pickled cucumber or chilli and shallots, then top with shredded lettuce in the center of each glass.
2. Arrange the prosciutto-wrapped prawns on top. Garnish with lemon slices, candied prosciutto and serve with the remaining cocktail sauce on the side.
- Prep Time: 30 mins
- Category: Prosciutto di Carpegna PDO
- Method: Salad
- Cuisine: Modern Australian
There’s prosciutto—and then there’s Carpegna.
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