Risotto, pasta, meat, seafood… more than just on its own, Prosciutto San Daniele goes together exceedingly well with a wide variety of ingredients: ten quick recipes for appreciating Prosciutto San Daniele at its best.
Tagliolini with Prosciutto San Daniele
Ingredients for 6 people
400 g tagliolini
200 g Prosciutto San Daniele
50 g butter
200 g fresh cream
6 slices Prosciutto San Daniele
Coarsely mince the prosciutto (preferably from the foot). Melt the butter in a frying pan and brown the meat. Add the cream and blend well. Meanwhile, cook the tagliolini “al dente” in salted water, drain and add to the frying pan. Combine well. Place a slice of prosciutto on each of the plates and wrap the tagliolini in the prosciutto. Garnish with poppy seeds.
Risotto with Prosciutto San Daniele
Ingredients for 4 people:
300 g rice
6 slices Prosciutto San Daniele, two of which thinly sliced
broth as required
Prepare a creamy risotto “Parmesan style”. Spread the risotto on the plates. Distribute the julienne over the top and add the remaining slices of prosciutto in the center.
Potato tortelli with Prosciutto San Daniele
Ingredients for 4 people
For the dough :
200 g potatoes
80 g flour
pinch of nutmeg
salt and pepper to taste
For the filling
100 g Prosciutto San Daniele
50 g bread
1 glass milk
10 g chives
10 g parsley
50 g fresh ricotta cheese
pinch of nutmeg
For the topping
60 g butter
4 sage leaves
50 g Prosciutto San Daniele cut into thin strips
100 g smoked ricotta cheese
Peel, boil and mash the potatoes, then set aside to cool. Add the eggs, nutmeg and flour, and work into a smooth dough. Roll the dough to a thickness of 3 or 4 millimeters and cut from it circles of pastry 10 centimeters in diameter. Soak the bread in the milk. When it is nice and soft, add the prosciutto, the ricotta, the chives, the parsley, the egg and the nutmeg. Mix and squeeze to form a firm mixture. Brush the pastry circles with beaten egg and place a tablespoon of the filling in the middle. Close the four sides to form a small package. Place the tortelli in boiling salted water, remove them when the water begins boiling again and serve 4 or 5 per plate. Top with melted butter, sage, finely grated smoked ricotta and the prosciutto cut into very fine strips. Serve hot with Ribolla Gialla wine.
Roulade of Prosciutto San Daniele “Bahian style”
Ingredients for 6 people
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 yoghurt
50 g extra vergin olive oil
salt and pepper to taste
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. Lay out the slices of prosciutto, place the slices of pineapple on top with the filling to one side. Roll the prosciutto to form roulades. Garnish with grated coconut.
Rump steak with Prosciutto San Daniele and red wine sauce
Ingredients for 4 people
600 g boneless rump
8 slices Prosciutto San Daniele
For the sauce
1/2 l red wine
2 laurel leaves
200 ml beef stock
Cook the wine, together with the shallot, the laurel and the peppercorns until the wine-sugar begins to caramelise. Add the beef stock, bring gently to the boil and filter the liquid. Melt the butter in a casserole dish and brown the rump on both sides, completing the cooking in the oven. Place the rump on plates on which the sauce has already been poured. Finish by covering the silverside with the slices of Prosciutto San Daniele.
Roasted king prawns with Prosciutto San Daniele
Ingredients for 6 people
24 king prawns
24 slices of Prosciutto San Daniele
24 small leaves of fresh laurel
10 ml cognac
2 tablespoons olive oil
Shell the king prawns, preferably without removing the head. Sprinkle with salt and pepper to taste and place a laurel leaf on the back of each prawn. Wrap each prawn in a slice of Prosciutto San Daniele and place them in a roasting pan, brushing them lightly with olive oil. Place the roasting pan on the heat for ten minutes, taking care not to burn the prosciutto. Add the cognac and evaporate it. Serve the prawns with potato puree prepared with olive oil.
Tasca di carne bianca al Prosciutto San Daniele
Dosi e preparazione per una persona.
Preparate della carne bianca, possibilmente girello, del peso di un etto circa. Tagliatela a tasca e passatela quindi nella farina, poi nell’uovo e, infine, nel pane grattugiato. A questo punto friggete in padella con poco olio. A cottura finita, aprite la tasca e farcitela con il Prosciutto San Daniele disposto a ventaglio. Servite con salsa primavera (pomodoro fresco battuto fine e condito con olio naturalmente extravergine d’oliva, pepe, sale e basilico).
Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele
Ingredients for 4 people
4 slices of Prosciutto San Daniele
400 g sweetbread
30 g dried mushrooms
4 large champignons
1/2 glass dry Marsala
100 g butter
2 ladles chicken broth olive oil
salt and pepper
Saute the sweetbread in the frying pan, add salt and pepper to taste and then set aside. Slice the champignons, saute lightly in oil and butter, adding salt and pepper to taste. Remove them from the frying pan, leaving, however the juice which has formed. Add to the frying pan the dried mushrooms which have previously been soaked and sliced, and saute, adding the Marsala and allowing it to evaporate. At this point add the two ladles of chicken broth and allow to simmer. In the meantime, prepare a very light roux of melted butter and flour on a low heat, stirring continuously and not allowing it to come to the boil. Add the mushrooms and broth and allow to thicken. Lay out the Prosciutto San Daniele and, having placed the sweetbread and the champignons on the slices, roll up the prosciutto. Pour the sauce onto a large serving dish and lay the filled prosciutto rolls on the sauce. Garnish the dish with a sprinkling of finely chopped parsley.
Roulade of Prosciutto San Daniele and Witloof chicory
Ingredients for 5 people
5 Witloof chicories (Belgian endives)
10 slices of Prosciutto San Daniele
400 g of fontina cheese thinly sliced
butter as required
Take five firm white Witloof chicories and boil them whole in salted water. When they are cooked, cut them lengthwise and place them on a cloth to dry. When dry, wrap each chicory half in a slice of Prosciutto San Daniele. Lightly grease a baking dish with butter Place the rolls in the baking dish and sprinkle them with the thinly sliced fontina. Place the baking dish briefly under the grill to melt the cheese (or in the oven until a kind of gratin is obtained). Serve immediately.
Pennette with Prosciutto San Daniele
Ingredients for 4 people
300 g wholemeal penne
150 g Prosciutto San Daniele
100 g taleggio cheese
1/2 g truffle oil
Slice the prosciutto into short strips and cover them with the truffle oil. Dice the taleggio and add to the cooked, drained and still hot pennette. Combine the ingredients well and add the prosciutto and truffle oil. Mix well and serve.
Courtesy of Consorzio del Prosciutto San Daniele
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Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.
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Marcella Hazan is acclaimed for her trailblazing cookbooks, but first and foremost she is a teacher. From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking.
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There's more to Italian dessert than tiramisu! Italian desserts need not depend on lots of butter, eggs, and sugar; they're often light and subtle, making the most of fresh fruit, pastries, mousses, ices, etc. Here are regional desserts from all regions of Italy, some invented by the best Italian chefs, others that have belonged to Italian families for generations.
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
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An updated edition of the classic guide to northern Italian cookery features more than two hundred recipes that represent the best in authentic Italian cuisine, including Minestrone Soup, Tagliatelle Bolognese Style, Buschetta with Fresh Tomatoes and Basil, and Roasted Leg of Lamb with Garlic and Rosemary. Original.
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The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.