Parma Ham parcels with asparagus and peas

In this recipe, salty Prosciutto di Parma marries perfectly with fresh asparagus and peas to produce the taste of spring. These little bite-sized parcels show the prosciutto off at its best, respecting the years of work that has gone into producing it. Yoghurt-like squacquerone cheese was born a few miles down the road from Parma, keeping this recipe within its Italian regional family, but you can use stracchino cheese as a perfectly good substitute if you're having trouble tracking some down. The parcels go very well with a dry white wine – I recommend Albana Secco, which is also from Emilia-Romagna.