Bottarga Recipes From Around The Web

Honestly, I browsed a lot in order to find interesting recipes with Bottarga over the web. This ingredient is very uncommon. But, if you like character and personality in your plate, you will not go wrong with Bottarga.

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Cooking with the Macchi Family: Bottarga

Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it.

PAOLO’S BOTTARGA RECIPE:

One of Paolo’s absolute favourite pastas is the “aglio et oglio” ( oil and garlic ) . After discovering the very particular taste of Bottarga and experimenting with it, Paolo found that by adding grated Bottarga di Muggine in his favorite recipe, and grating some on top of the finished pasta, the dish took a whole new dimension. The bottarga gave it a nice kick.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 3 cloves of garlic
• parsley
• desired amount of grated Bottarga di Muggine or Bottarga di tonno

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Prosciutto recipes from around the web

Not being a chef myself, I am always very amazed at what chefs can create with a few  ingredients. I visited a few of my favorite blog/websites to see what the owners have created with prosciutto.
Here are the results of my research! Enjoy!

By La Tartine Gourmande:

• Prosciutto, St Maure and Pear Tartines
• Black Raddish and its Proscuitto Rose
• Prosciutto, Radish and Honey Tartine, Fennel and Zucchini Salad

By Donna Hay:

• Prosciutto-wrapped leek

By Smitten Kitchen:

• Fennel, prosciutto and pomegranate salad

By Traveler’s Lunch Box:

• Prosciutto e Melone, Kicked Up a Notch

If you know of interesting prosciutto recipes, or have  your own, don’t hesitate to post the links in reply to this message.

If you ever try any of ther recipes above, please let me know if it tastes as good as it looks! I will be trying a few myself. And I will update you on the matter.

Have a great week-end!

 

Cooking with the Macchi Family: 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.

Appetizer:

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!

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MrsMacchi's recipe with Grana Padano

Previously today I showed you how you can really enjoy having parmigiano on it’s own without hardly any preparation! I will now show you one of my favorite recipes, with my favorite parmigiano cheese, The Grana Padano. I really love this cheese, it is similar to the reggiano but creamier. This cheese is off course a cheese that we supply our clients with here at Macchi Inc. It is important for me to let you all know that we do not import our cheeses ourselves since we  do not have any cheese quotas. What we import here at Macchi Inc. is the Citterio brand, bottarga and truffles and in the future hopefully we will import more.

Baby spinach salad with strawberries and Grana Padano

This is a perfect light salad with lots of flavour, assemble in a bowl: Baby spinach leaves, sliced strawberry’s and some Grana padano shavings. For this, all you need to add is a little  cracked black pepper, evoo and some balsamic vinegar. There  is no need to add any salt because the parmiggiano brings all the salt you need to the dish. Buon Appetitio! As usual, let me know how you liked it or if you made your own recipe, don’t hesitate to share it with me.

 

Paolo Macchi preparing a plate with Parmigiano Reggiano

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

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