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!

 

A Chefs take on: Prosciutto

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 Pierres Brisées, 2006 France which is a blend of Grenache, Syrah, Mourvedre and Cinsault, a crimson robe with purple nuances, an enticing nose of fresh fruits and spices notes. Savory and elegant, finishing by a charming spicy sensation.

Comfort food – Soul satisfying
Cooking and music are alike, in that a finished dish and a performance depend on an element of improvisation which is never part of the recipe or score. When this goes right, the results are magical.

It is the magic that matter!

This is for you!”

Stefano Leone

 

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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Tips and Tricks on How To Pick & Store Prosciutto

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 to store prosciutto?

• If the prosciutto is sliced, keep it in the coldest part of the fridge (usually in the bottom), make sure it’s well wrapped/air tight (preferably in plastic) so the edges do not dry.
• For a full piece (not sliced) you can either refrigerate it in fridge or in the freezer. Always make sure the piece is well wrapped to avoid mould in fride or freezer burn.

 

All You Need To Know About Prosciutto

PROSCIUTTO DI PARMA

Prosciutto di parma has for centuries been made and can only be made and cured in the countryside of Parma, Italy.

Four ingredients are needed for the production of Prosciutto di Parma®:

1. Italian pigs
2. Salt
3. Air
4. Time.

Prosciutto di Parma® is an all-natural ham and all additives are prohibited.

The making of Parma Ham® is a long process where the curing is controlled carefully so that the ham absorbs only enough salt to preserve it. The hams are made from a very rare bread of pigs that are bred in north-central Italy specifically for Prosciutto di Parma® production. They have a specific diet that contains a blend of cereal grains and whey from Parmigiano-Reggiano cheese production. When time for slaughter, the pigs have to be nine months old and must weigh a minimum of 340 pounds.

At the “prosciuttificio” (processing plant) some skin and fat is trimmed to give it, it’s “typical” shape.
Sea salt is rubbed into the meat, which is then refrigerated at 80% humidity for about a week. Remaining salt is then removed and the ham gets a second coat of salt, which is left on another 15 to 18 days, depending on the weight. (more…)