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!

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!

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.

To our dear and valued clients; Our next shipment of Burrata will be received on September the 9th, pre-orders for this “batch” have to be in latest Wednesday, August 26th.

Enjoy another one of Lesley Chestermans very informative and great article
Click here to view it.

Wishing you all a relaxed and enjoyable weekend, and a great Saturday and Sunday dinner service to all of our clients!