Prosciutto di Parma is a DOP product – Denominazione di Origine Protetta = Protected Origin Denomination.
In the USA, prosciutto di Parma is sold in many grocery stores and supermarkets. It’s also available online for delivery everywhere in North America.
The branding guarantees that the prosciutto is the real one. It’s illegal worldwide to make and sell a product with the same name if not the original one.
Parma is a town in the heart of Emilia-Romagna. There they make prosciutto using an age-old tradition passed on from generation to generation. Prosciutto di Parma dates back thousands of years to Roman times. In 100 BCE, Cato, the “Censor,” first mentioned the extraordinary taste of the air-cured ham made around the town of Parma. To make their prized meat last longer, villagers would hang it up to dry, covering it in salt and oil to prevent spoilage.
Producers must follow strict legal guidelines to make this variety of prosciutto. They are closely monitored by the Consorzio di Prosciutto di Parma. The time-honored methods are 100% natural: no additives, just sea salt, air, and time.
Prosciutto di Parma
How to make Prosciutto di Parma e fichi – Prosciutto di Parma and figs in the USA
Cut the figs in two halves.
Put the prosciutto and the figs on a serving plate.
300 g di formaggio Casera (giovane, non stagionato)
1 bicchierino di grappa (non essenziale)
birra (fondamentale: è il segreto dell’impasto che si gonfia come un Krapfen)
olio per friggere
un pizzico di lievito
Ponte in Valtellina, Valtellina, Lombardia
Gli sciatt sono un piatto di anripasto tipico della Valtellina.
Letteralmente sciatt in dialetto valtellinese vuol dire rospo. Gli sciatt sono però delle frittelline croccanti di forma tondeggiante con cuore di formaggio fuso, solitamente servite su letto di cicoria. Originariamente, gli sciatt erano tipici solo del paese di Ponte in Valtellina, oggi vengono considerati una specialità dell’intera valle.
Come preparare gli Sciatt
Una miscela di farina di grano saraceno e farina bianca viene impastata con birra, acqua, un pizzico di lievito o bicarbonato e un goccio di grappa fino adottenere un composto (pastella) non troppo liquido, nel quale verrà immerso il formaggio Casera (giovane non stagionato) tagliato a cubetti.
Dopo aver scaldato l’olio alla temperatura di frittura, in una pentola capiente, l’impasto viene calato nell’olio a piccole porzioni, mediante l’uso di un cucchiaio grande, avendo cura di raccogliere un cubetto di casera per ogni sciatt. Tolti dall’olio quando ben dorati, vanno serviti direttamente nel piatto con cicoria cruda, tagliata sottilmente e condita con olio, aceto e sale, perché siano consumati appena fatti. La temperatura dell’olio che frigge blocca l’impasto liquido in forme curiose, a volte con strane somiglianze ai ranocchi: da questo il nome di “rospi” o, in dialetto, sciatt. Poiché calare nell’olio il cucchiaio con l’impasto e il dadino di formaggio all’interno (se resta all’esterno cola fuori!) è un’operazione che richiede abilità, a volte si può usare un cucchiaio emisferico speciale. Gli sciatt allora vengono rotondi o comunque più regolari.
18 slices Prosciutto San Daniele 18 slices ripe pineapple 600 g crescenza (soft cheese 100 g chopped chervil or parsley 70 g chopped basil 200 g slivered almonds 80 g honey 200 g whole yogurt 50 g extra virgin olive oil salt and pepper to taste
How to make Roulade of Prosciutto San Daniele “Bahian style”
Sear the pineapple briefly, then cool it immediately in iced water. Prepare the filling by mixing all the remaining ingredients except the prosciutto, adding salt and pepper to taste. Layout the slices of prosciutto, place the pieces of pineapple on top with the filling to one side. Roll the prosciutto to form roulades. Garnish with grated coconut.
Remove the rind from 400 grams of Fontina and cut into thin slices. Place the Fontina in a tall and narrow container and cover it with milk for several hours, even overnight. At the moment of preparing the fondue, put in a saucepan the butter, the yolks, and the Fontina soaked in milk and cook in a bain-marie, stirring continuously with a wooden spoon. In the beginning, the Fontina will form a stringy block; then, it will gradually dilute with the milk and the egg until it becomes a smooth and thick cream.
For the fondue to be successful, it must not become stringy. Before salting, it is necessary to taste because Fontina is salty enough; then add a pinch of pepper and pour hot into bowls in which you placed slices of fried bread. If you placed vol-au-vents, you could pour the fondue into those little containers made of puff pastry and eaten together with the wrapping. If you desire a smoother fondue, add the egg yolks at the end before serving, but stir vigorously. Mix everything; if it is too liquid, add a little starch flour.
Frico (whose original name in the Friulian language is fricò), a dish made of cheese of different ages, potatoes,and onion, is considered the most typical Friuli culinary preparation of Carnia Friulian cuisine. Recognized among the traditional food products of Friuli and Venezia Giulia, it is also widespread in nearby Slovenia and in Carinthia, where it is called frika.
It is cheese cooked in a pan with butter or lard. It comes in two versions: crumbly or soft. Both can be an appetizer as well as the main course. Although today frico is considered a festive dish, traditionally, its preparation aimed to recover the cheese scraps (strissulis), thin strips with a mozzarella-like aspect, and the spare part after shaping the cheese forms.
Frico friable or crispy is very thin and is made of only cheese (usually montasio) fried in hot oil. Easy to shape, it is excellent for mushroom bowls or montasio fondue. It can also be a snack. Frico: Soft frico or potato frico, prepared with cheese of different ages, potatoes, butter or oil, and salt, looks like a giant omelet. Both types are usually served with polenta.
How to make Frico – Friulian Food made of cheese
Take some seasoned cheese (montasio, latteria, or malga) from 6 to 12 months and grate it or cut it into pieces. Heat a lightly greased iron pan (or a non-stick pan) and spread in a thin, even layer a handful of cheese, onions, and potatoes (depending on the size of the pan and the amount of cheese, the layer will be almost circular with a diameter of 10 to 15 centimeters). Use a spatula to squeeze out the excess fat and when golden brown, carefully remove it from the pan (so as not to break it) and brown it on the other side. Remove from the pan and allow to cool on paper towels.
The result is a crumbly and delicious cheese cookie. Traditionally cooked on a wood-burning stove, however, excellent results are obtained on gas or electric stoves.
Did you know that I often choose hiking tours according to the huts along the way? In South Tyrol, the purest pleasure: Fresh buttermilk, cheese with the aroma of spicy alpine herbs, smoked bacon, Kaminwurzen, or homemade dumplings are available almost everywhere. I love these traditional, simple hut meals more than anything. That’s all it takes for hiking happiness.
I like South Tyrolean dumplings best as the main course, with just a little (cabbage) salad on the side – and a fruity Vernatsch. And my favorite thing of all is to enjoy cheese dumplings and bacon dumplings on the terrace of an alpine hut with a view of the mountains.
The classic South Tyrolean dumpling recipe probably doesn’t exist. Every region, every hut, every cook swears by their own, often passed down through generations. But the basic ingredients are the same for all: bread, onions, milk, eggs, cheese, and bacon.
During my last visit to the Zmailerhof in Schenna, I was allowed to look into the pots of dumpling queen Martha. For 30 years, the boss herself has been cooking: dumplings with nettle, cheese, or bacon. Sometimes with coleslaw, sometimes with lots of butter and Parmesan. Always with a lot of love.
A few months later in the Three Peaks region, I was able to make dumplings myself at the cooking course in the Helmstuben in Sesto. Thanks to expert tips, they turned out well right away.
Friendly hut host Schorsch has thereby revealed his dumpling recipe – for all those who want to cook dumplings again later at home. Is there a nicer way to look forward to your next vacation in South Tyrol?
South Tyrolean cheese and bacon dumpling recipe
Simple and quick dumpling recipe from the South Tyrolean innkeeper of the Helmhütte in the Three Peaks region that also tastes fabulous at home.
Preparation time 20 min. Dish: Main course Country & Region: Alps, Hut dish, South Tyrol Servings: 4 people Calories: 500kcal
600 g white bread
300 g gray cheese alternatively: sour milk cheese e.g. Harzer
200 g South Tyrolean bacon alternatively: well-marbled German ham bacon
2 large onions
100 g butter
400 ml milk
1 bunch of parsley
Cut white bread into small cubes (about 1.5 cm) and set aside.
Finely chop the parsley.
Dice onion and sauté in pan with a little butter until translucent.
Sauté parsley briefly.
For the bacon dumplings, fry the (ham) bacon in a pan and add half of the onion-parsley mixture (we need the rest for the cheese dumplings).
Mix with half of the bread cubes, 2 egg yolks and 200 ml milk.
Tip: Add a little more or less milk depending on the consistency, the dumpling dough must "smack" between your hands.
Season with salt and pepper and form dumplings.
Place in boiling salted water and let steep over low heat until dumplings float to the surface (takes between 8-12 min depending on size).
Remove with a slotted spoon. Serve with melted butter (and grated parmesan if desired).
Break or cut cheese into small pieces.
Mix remaining bread cubes and onion-parsley mixture with 2 egg yolks.
Add the chopped cheese and gradually stir in about 200 ml of milk until a not too runny dough is formed (add a little flour if necessary).
Season with salt and pepper and form dumplings.
Put them into boiling salted water and let them simmer at low heat until the dumplings float on the surface (takes between 8-12 min depending on the size).
Remove with a slotted spoon. Serve with melted butter (and grated parmesan if desired).
Skyr pate and smoked salmon with horseradish and rye crackers
Dish: To whet the palate Dairy Products:
Difficulty: easy Preparation time: 30 minutes Cooking time: 15 minutes Total duration: 45 minutes (+ 20 minutes of rest) A recipe by Stefano Cavada
Ingredients for 4 people
500 g rye flour
500 g manitoba flour
500 ml water
1 pinch of salt
1/2 tablespoon oil
1 teaspoon of sesame seeds
1 teaspoon cumin seeds
75 g South Tyrolean Skyr
50 g smoked salmon
1/2 teaspoon horseradish
Extra virgin olive oil
A pinch of salt
How to make Patè di Skyr e salmone affumicato al rafano con cracker di segale
Mix the two flours in a bowl, add a pinch of salt, the tablespoon of oil, the cumin and sesame seeds and knead with water until the dough is smooth.
Wrap the dough with plastic wrap and let it rest at room temperature for at least 20 minutes.
Roll out the dough as thin as possible with a rolling pin or with the help of a fresh pasta machine. Prick the dough several times with a fork and cut out discs with a diameter of about 7 cm with a pastry cutter.
Place the disks of dough on a baking sheet lined with baking paper and bake at 160 ° C in a fan oven (180 ° C in a static oven) for 15 minutes.
In the meantime, put the Skyr, the salmon, the teaspoon of horseradish, a drizzle of extra virgin olive oil, a pinch of salt, a few leaves of fresh dill in a blender and blend on pulse until a homogeneous paté is obtained.
Serve the baked and cooled crackers with a quenelle of paté.
For the pastry: 1 cup all purpose flour 1/2 tsp. salt 2 tbsp. butter 2-3 tbsp. chilled milk, or water 1 handful of uncooked beans waxed paper
For the filling: 1 large onion 5 oz. medium aged Toma Piedmontse cheese 3 oz. cooked salami 4 tbsp. heavy cream 3 eggs (2 whole eggs, one egg yolk) 1 boiled potato oil, butter, salt and pepper
How to make the Toma Piedmont Quiche with Onions and Salami:
The Pastry: Sift the flour, add the chilled flaked butter and with a pastry blender, mix until you get a crumbly texture. Add the salt and the chilled milk, knead until the dough is smooth. Make a ball and refrigerate for 30 minutes.
Roll the pastry out into a circle a little over 11in wide. Butter and flour a 9in pie tin or dish. Place the dough in it, pressing the dough into the edges. Trim off any extra dough from the edges. Prick the dough with a fork, place a piece of round waxed paper cut the size of the pie and weigh down with the handful of beans. Bake in a preheated oven at 375°F for 30 minutes.
The Filling: In the meantime, slice and gently cook the finely chopped onion in a pan with a little oil and a tablespoon of butter. Add the salami cut in fine strips. Simmer for about five minutes stirring.
In a bowl mix the 2 whole eggs, the egg yolk and the heavy cream, salt and pepper to taste.
Cut the Toma Piedmontse cheese into strips and slice the boiled potato into rounds. Remove the pie from the oven and discard the beans and the wax paper. Arrange the sliced potato on the bottom, then add the cooked onion and salami, then top with the Toma Piedmontse cheese. Pour in the beaten egg mixture.
Place the pie in a preheated oven at 350°F for 30 minutes, until the pie turns a golden brown. Serve hot or at room temperature.
* Ciccioli are the solid particles which are left when one melts lard or bacon that have been pressed through a potato ricer to remove excess fat. When melting, lard or bacon should always be chopped.
1/2 lb. white flour 1 oz. compressed yeast 3 lbs. fresh ciccioli* 7 oz. butter 3 eggs salt
How to make the Lard Crisps Pie:
Make a cone of flour on the pastry board with a cavity on the top. Dissolve the yeast in a few tablespoons of lukewarm water, pour into the cavity and add a pinch of salt, the butter at room temperature, the eggs and half of the ciccioli coarsely chopped.
Knead the ingredients together until the dough is no longer sticky, adding more flour if necessary. Butter an 8-in. baking tray with high edges, stretch out the dough until it covers the bottom and the sides, then sprinkle with the remaining ciccioli. Cover and set in a warm place until risen. Cook in a preheated oven at 400°F for half an hour.
For the pastry: 9 oz. all purpose flour 1 oz. lard butter salt
For the filling: 11 oz. cooked beet leaves 7 oz. Pancetta Piacentina 1 tbsp. chopped parsley 1 small garlic clove 4 scallions 3 oz. grated Parmigiano Reggiano 1 tbsp. butter salt and pepper
How to make Pancetta Piacentina Pie:
The filling: Squeeze out the moisture from the beet leaves and chop finely. Mince the garlic, scallions, parsley and Pancetta Piacentina, then brown in a pan with the butter. When the Pancetta Piacentina is cooked, set aside 1/3 of the mixture. Add the beets and keep on cooking. Add the Parmigiano Reggiano cheese about 5 minutes later. Amalgamate well and remove from the flame.
The pastry: Sift the flour and place in a bowl. Add the lard cut into small pieces and some warm water. Work into a soft dough, adding some more warm water if necessary. Cut the dough into two parts. Roll out 1/2 the dough and line a buttered 9″ pie pan. Spread the filling in the pie evenly. Roll out the second half of the dough and cover the pie with it. Crimp the edges and prick the top with a fork to let the steam out.
Sprinkle with the remaining Pancetta Piacentina mixture. Bake in a preheated oven at 400°F for 30 minutes.