Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in front of a deli counter.
1. How to store prosciutto?
If the prosciutto is sliced, keep it in the coldest part of the fridge (usually in the bottom), make sure it’s well wrapped/air tight (preferably in plastic) so the edges do not dry.
For a full piece (not sliced) you can either refrigerate it in fridge or in the freezer. Always make sure the piece is well wrapped to avoid mould in fride or freezer burn.
Last edited by MrsMacchi on October 9, 2009 at 12:30 am
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Thanksgiving weekend is here and we all have so many things to be thankful for. It gives us a chance to reflect on all the good things that have happened to us within the past year, to spend quality time with our loved ones, friends and family, and to allow us to be grateful for what we have. As always the highlight is the good food that will be consumed from the harvest.
I slowly started in the beginning of this week, to show you how Parmigiano cheese can be used in the most simplest ways at home, with a preparation made by Paolo Macchi and a recipe of mine, to the more elegant ways of presentation in a restaurant created by Chef Roberto Stabile from Restaurant Primo and Secondo , and now I think it's time for me to share a little bit of the history and making of this 'King of cheeses' – The Parmigiano Reggiano -.
Parmigianno Reggiano D.O.P. – Picture taken by Montreal photographer Vadim Daniel
Primo and Secondo has been a milestone for Italian cooking  in little Italy for a while now, we have enjoyed many dishes made by part owner and executive Chef Roberto Stabile. Roberto, his wife Natalina and family have over the years been faithful and valued clients of ours here at Macchi Inc. and Paolo and I have personally experienced many  exciting dining experiences over there. I’m sure you have read some of the write ups that have been made by food and restaurant critics in the past and he keeps on evolving with all the upcoming food trends.
Here is an expample of how Chef Roberto Stabile will present a plate with parmigiano reggiano:
Prosciutto Appetizer with parmigiano reggiano
Prosciutto Appetizer w. figs and Parmigiano reggiano
Prosciutto friulano riserva
fresh figs
arugula salad
Parmigiano reggiano shavings
Trust me, it tastes just as good as it looks!
Off course the plates change depending on the season and what fruits and vegetables are available on the market. Since the Jean Talon market is practically in the ‘backyard’ of the restaurant, it makes it extremely easy for him to ‘work-as-he-goes’ during the summer season.
As usual, I would be extremely appreciative to hear your thoughts on this and if you get a chance to go and have this there let me know what you think.
Hi I’m back and here to stay! Here we are, Monday morning and a whole week a head of us, but since the Canadian thanks giving weekend is coming up it doesn’t feel as depressing as most Mondays do to me.
I have, since I started blogging, been looking forward to talking about this weeks product. It is a product that we all have used or consumed and some just can’t have a pasta plate without it! This product would amongst stone be considered as the diamond, amongst metal it would be considered platinum and amongst the cheeses it is by far ‘the King of Cheeses’, I am talking about – Parmigiano -.
I wanted to give this week a soft start and begin with showing you how we enjoy having this cheese at the Macchi residence!
Paolo’s Parmigiano reggiano plate
Parmigiano Reggiano – Picture taken by Montreal Photographer Vadim Daniel
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