Prosciutto con parmigiano e verza

Prosciutto, parmesan and savoy cabbage salad

For 6

24 slices prosciutto

1/2 fresh Savoy cabbage

175 ml (6 fl oz) extra virgin olive oil

Maldon salt and freshly ground black pepper

140 ml (4.1/2 fl oz) aged balsamic vinegar

300 g (10 oz) Parmesan in the piece

Use only the inner, paler leaves from the cabbage and, using a large, sharp and wide-bladed knife, shave the cabbage into the finest possible shreds. (You do not need to wash, as the inside of a Savoy is so tightly packed.) Place the shreds in a bowl, and add the olive oil and salt and pepper to taste. Toss together, then add the vinegar.

Break the Parmesan into little pieces using a pointed knife. Ease pieces away from the main piece so that they naturally separate along the crystals that form in the cheese. The pieces should be about 2–3 cm (1–1.1/4 in) long and up to 5 mm (1/4 in) thick. Add to the cabbage mixture and toss.

Arrange the slices of prosciutto over each plate and cover with 2 tablespoons of the cabbage and Parmesan mixture. You could dribble a little extra balsamic vinegar and extra virgin olive oil over each plate. Serve immediately.