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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MrsMacchi's recipe with Grana Padano

Previously today I showed you how you can really enjoy having parmigiano on it’s own without hardly any preparation! I will now show you one of my favorite recipes, with my favorite parmigiano cheese, The Grana Padano. I really love this cheese, it is similar to the reggiano but creamier. This cheese is off course a cheese that we supply our clients with here at Macchi Inc. It is important for me to let you all know that we do not import our cheeses ourselves since we  do not have any cheese quotas. What we import here at Macchi Inc. is the Citterio brand, bottarga and truffles and in the future hopefully we will import more.

Baby spinach salad with strawberries and Grana Padano

This is a perfect light salad with lots of flavour, assemble in a bowl: Baby spinach leaves, sliced strawberry’s and some Grana padano shavings. For this, all you need to add is a little  cracked black pepper, evoo and some balsamic vinegar. There  is no need to add any salt because the parmiggiano brings all the salt you need to the dish. Buon Appetitio! As usual, let me know how you liked it or if you made your own recipe, don’t hesitate to share it with me.

 

Paolo Macchi preparing a plate with Parmigiano Reggiano

Hi I’m back and here to stay! Here we are, Monday morning and a whole week a head of us, but since the Canadian thanks giving weekend is coming up it doesn’t feel as depressing as most Mondays do to me.
I have, since I started blogging, been looking forward to talking about this weeks product. It is a product that we all have used or consumed and some just can’t have a pasta plate without it! This product would amongst stone be considered as the diamond, amongst metal it would be considered platinum and amongst the cheeses it is by far ‘the King of Cheeses’, I am talking about – Parmigiano -.

I wanted to give this week a soft start and begin with showing you how we enjoy having this cheese at the Macchi residence!

Paolo’s Parmigiano reggiano plate

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