1 large baking potato
5 sprigs Italian parsley, leaves only
2 large leaves fresh basil
1 small clove garlic, peeled
salt and freshly ground black pepper
2 tablespoons olive oil
1/2 pound thinly sliced Prosciutto di Parma®
a few black olives preserved in brine, left whole
fresh basil leaves to arrange around the stuffed potato
How to make the Prosciutto di Parma with Baked Potato:
Preheat the oven to 375. Place the potato, with the skin on and very well washed, on the medium shelf and bake for 1 hour. Remove from the oven and immediately cut the potato in half. Carefully scoop out the inside of the potato halves, being careful not to break the skins. Using a potato ricer, rice the potato into a crockery or glass bowl.
Finely chop parsley, basil and garlic all together and add them to the riced potatoes, along with salt and pepper to taste and the olive oil. Mix well with a wooden spoon. Place the mixture back in the potato ricer, and, using the disk with the largest holes, rice the potato mixture again, directly into one of the potato skin halves, discarding the other.
Place the stuffed potato in the center of a serving platter with the Prosciutto di Parma® arranged around it. Garnish with the olives.
Courtesy of Giuliano Bugialli