mes macchi

Cooking with the Macchi Family: Prosciutto

April 14, 2010

Paolo cooking on a Wednesday evening with Prosciutto

At home, Paolo is the one that enjoys cooking the most. I am usually the designated assistant and assembler, and of course the eater!

This evening, Paolo and I made this very homey pasta dish with prosciutto di parma. Nothing too fancy, a nice feel good meal, but soooo tasty!

Since it is prosciutto week on the blog, I decided to snap some pics, and share the recipe with you.


Prosciutto wrapped around hand rolled grissini’s on a bed of mixed greens and Dwarf Truffled Peaches.

Pasta: Fusilli with peas, cubed prosciutto “crudo” (raw) and Burrata.

  1. Fusilli were tossed in onions sauted in butter
  2. We added steamed peas, cubed Prosciutto and Burrata
  3. and served immediately!

As for wine, we like them with a lot of  “body” and depth. Most of the times we find one that we like and we drink it with all of our meals until we find something that we like again so we move on to the next one. Presently the Barbaresco is what we have been enjoying accompanied with our meals, and that is what we had tonight.

Since prosciutto is so salty, salt is not something or rarely something that needs to be added. the beauty of prosciutto is that it is so versatile and very easy to cook with, it works practically with any vegetable, with cream sauce, wine sauce and even in tomatoe sauce.

A Macchi tradition is also to stuff the Christmas turkey with prosciutto, we always fight over the prosciutto as soon as we sit down on the table. Unfortunately, Paolo and my brothers-in-law usually get the most of it. I am not good at fighting, but I do have other qualities ;)

Traditionally cantaloupe and figs are served with prosciutto but since we are such huge fans of the truffled dwarf peaches we tend to use them every chance we get. When there is match of course! Fresh peaches too are a very nice companion to prosciutto. If you wanna be fancy, marinate the quartered peaches in cognac, top with some ricotta cheese and wrap the proscuitto around it. It makes a perfect hors d’oeuvre.

Buon Appetito!


  • Bill

    When are we invited over!??! Everything looks so delectable…dilicious….next wednesday?

  • MrsMacchi

    Bill, you’re always welcome! ;)

  • Ryan

    Good job Hivron…I’m drooling
    love u all Ryan

  • MrsMacchi

    Hi Ryan =)! Happy your enjoying our page. Stay tuned cause’ things will only get better.
    Please share your thoughts, comments and questions with us, that way we can make sure that we are doing our best to cater to your needs.

  • Nermo

    Congratulations Hivron!
    We are following your blog in Sweden and we love it! And thanks for Paolos prosciutto recipe! I tryed it at home, but without the burrata, because i don`t know where to find it here in Sweden.

    Could you please continue showing us what u eat at home, with pics, and giving us the recipe!?

  • MrsMacchi

    Thank you Nermo, for your kind words!
    We will do our best in sharing our recipes with all of you, can’t wait to hear more from you and say “hello” to everyone in Sweden from me =)!

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