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.

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!

(more…)

 

Macchi Inc.'s Burrata in the Montreal Gazette

August 22, 2009

Macchi inc.'s Burrata Prepared by Chef Derek Dammann at Restaurant DNA

Macchi inc.'s Burrata Prepared by Chef Derek Dammann at Restaurant DNA

Hello everyone!

It’s Saturday morning and Paolo and I are having our morning coffee and finished reading Lesley Chesterman’s article in today’s Montreal Gazette about a tasting she had with Paolo at Restaurant DNA in Montreal, performed by part owner and Executive Chef Derek Dammann.

For the readers that have “been” with me from the beginning, you all know that I started the “blogging” on the Macchi Inc. facebook fan page, not long ago. I then, spoke very briefly about Burrata as my first introduction to our products. Thanks to the huge and positive feedback and everyones comments it made it very easy for me to know what you were all interested in reading about.

Having that said, I would like to thank you all for your support and please continue commenting about our posts and let me know what more it is that you would like to hear about. (more…)

 

 
 
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