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, I might go try it there this week!
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 [...]
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 Rhône AOC – Expression [...]
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 [...]
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.
1. How [...]
