Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways...
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:...
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...