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
Classic books for everyone seriously interested in Italian cookig.
Essentials of Italian Cooking
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
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.
Ingredienti: Marcella's Guide to the Market
From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan’s simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.
When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
Based on sixty years of almost daily visits to the market to choose the ingredients of that day’s meal, Ingredienti is a life’s work, distilled—an expression of Marcella’s judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.
Marcella's Italian Kitchen
The author of "The Classic Italian Cookbook" shares the sources of her recipes and the ideas behind flavor harmonies and presents recipes for hundreds of specialties of Italian family cooking, from soups and pastas to gelati desserts
Hazan Family Favorites: Beloved Italian Recipes from the Hazan Family
As a child in America, Giuliano Hazan’s mother, Marcella, packed him meatballs with potatoes and peas, veal stew with mushrooms, and other homemade dishes for lunch—dishes that in no way resembled the peanut butter sandwiches his classmates enjoyed. And so began his appreciation of great food. Hazan Family Favorites celebrates delicious recipes from the Hazan family, prepared just as Giuliano prepares them for his own family today. Here are 85 recipes for every course in the Italian meal, including Appetizers, Soups, Pastas and Rice, Meats and Seafood, and Sides and Desserts. With recipes from Swiss Chard Tortelloni to Strawberry Gelato to everything in between, Hazan Family Favorites offers an intimate look at this iconic family and their most beloved recipes.
Praise for Hazan Family Favorites:
“A loving tribute to the women who have shaped his life." —Epicurious
Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes
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.
This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus.
Science in the Kitchen and the Art of Eating Well
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.
Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.
Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking
"Let me invite you on a journey with me from my childhood ..." beckons Lidia Bastianich, hostess of the national public television series Lidia's Italian Table. And what an incredible journey it proves to be.
Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.
This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.
Anna Bruni Benson
Solo Dolci: The Italian Dessert Cookbook
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.
Giada De Laurentis
Solo Dolci: The Italian Dessert Cookbook
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.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking.
Giada De Laurentiis
Everyday Pasta: A Cookbook
For Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare—everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies a Baking Book
The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights.
Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen.
One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker.
The Silver Spoon Kitchen
The Silver Spoon New Edition
"The quintessential cookbook." – USA Today
Biba's Northern Italian Cooking
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.
Lombardia in Cucina: The Flavours of Lombardy
Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.
Recipes from Paradise: Life & Food on the Italian Riviera
>This collection of recipes introduces the cuisine of Liguria. The nutritional balance of the diet includes an abundance of fresh fruit and vegetables, fish and seafood, low fat cheeses, grains, nuts, olive oil, wine and fragrant herbs.
The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Milano in Cucina: The Flavours of Milan
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.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.