Share CARPACCIO MANZO Thank you Bice Restaurant and Chef John Zoumis for this beautiful light meal: the Carpaccio Manzo garnished with Truffled Dwarf Peaches. Ingredients: Pepper crusted tenderloin Truffled lemon emulsion Baby arugula Shaved radishes Shaved truffled peaches Parmesan shavings French shallot rings What could be better than a fresh carpaccio for this hot season, [...]
Share 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 [...]
Share When I mentionned we were covering Prosciutto di Parma this week, Stefano Leone so kindly sent me these pictures of one of his culinary creations with Prosciutto di Parma: Ossobuco, sweetbread terrine wrapped in Prosciutto di Parma with orange sauce verrina, mostarda. Stefano loves pairing this dish with a Gabriel Meffre, Cotes du RhĂ´ne [...]
Share 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, [...]
Share 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. [...]
