A Chefs take on: Prosciutto
When I mentionned we were covering Prosciutto di Parma this week, Stefano Leone so kindly sent me these pictures of one of his culinary creations with Prosciutto di Parma:
Ossobuco, sweetbread terrine wrapped in Prosciutto di Parma with orange sauce verrina, mostarda.
Stefano loves pairing this dish with a Gabriel Meffre, Cotes du Rhône AOC – Expression Pierres Brisées, 2006 France which is a blend of Grenache, Syrah, Mourvedre and Cinsault, a crimson robe with purple nuances, an enticing nose of fresh fruits and spices notes. Savory and elegant, finishing by a charming spicy sensation.
Comfort food – Soul satisfying
Cooking and music are alike, in that a finished dish and a performance depend on an element of improvisation which is never part of the recipe or score. When this goes right, the results are magical.It is the magic that matter!
This is for you!”
RELATED POSTS
A chef's take, Chefs, Cold Cuts ( Salumi ), Prosciutto, Prosciutto di Parma, Recipe, Stefano Leone
July 21, 2009
Oh wow, Chef Stefano, really awesome! Where do we go to have that?
Love the pics! Congratulations on the blog!
July 23, 2009
Anna, unfortunately Stefano Leone is not in Montreal anymore… What a loss!