The Literate Chef

Posts Tagged ‘prosciutto di parma’

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Roasted Figs with Tallegio and Prosciutto*

In Appetizers, Recipes on November 16, 2013 at 4:57 PM

Roasted Figs with Tallegio & Prosciutto

Roasted Figs with Tallegio & Prosciutto

We discovered some beautiful fresh figs in the supermarket a few weeks ago and I had the desire to make an appetizer that I hadn’t made in almost a decade. I basically remembered what to do, but to insure that I didn’t leave out any vital ingredient, I searched high and low for my recipe. I found it and was amazed to see that it was dated June 2004. How the time flies when you aren’t paying attention. So don’t let this opportunity escape you, run out now and hunt down some fresh figs, before they disappear for about 7 or 8 months, and treat yourself and your guests to this delicious combination.

Preparation time about 45 minutes, Serves 6)

Ingredients:

18 fresh figs at room temperature, (preferably the black variety)
1 lb. of ripened Tallegio, softened at room temperature
1 lb. of Prosciutto di Parma
Extra Virgin Olive Oil
Balsamic Glaze for drizzling

Procedure:

1. Pre-heat oven to 400 degrees.
2. Wash & dry the figs.
3. Remove stems and slice each fig in half lengthwise.

Halved Figs

Halved Figs

4. Slice the cheese into 36 pieces, each about the same size as the fig halves.
5. Wrap a slice of Prosciutto around each fig half and cheese.
6. Place the wrapped fig halves on a cookie sheet, and lightly drizzle olive oil on each.
7. Place cookie sheet in the middle of the oven and roast for between 6 to 8 minutes.

Serve with Balsamic Glaze for drizzling for who desire it.

*Adapted from at an appetizer served at Jarnac Restaurant (now sadly closed) in Greenwich Village, with compliments to Chef Maryann Terillo.

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Summer Penne

In Pasta, Recipes on July 4, 2013 at 11:27 AM

Summer Penne

Summer Penne

Ingredients:

1/2 lb. prosciutto end, trimmed of fat, about 2 cups diced, save some of the fat for rendering.
2 cups diced fresh mozzarella (see Note 1)
1 & 1/2 cups marinated roasted peppers, julienned
2 pints grape tomatoes, 4 cups halved (see Note 2)
Basil, 1/4 cup sliced
Penne, 1 lb.
2 tbsps. Extra Virgin Olive Oil
Grated Parmigiano-Reggiano

Procedure:

1. Bring large pot of water to boil for the penne.
2. Render a couple of strips of prosciutto fat and lightly brown the diced prosciutto. Set aside the browned prosciutto and remaining rendered fat.
3. Cook the penne according to directions. When al dente, drain it and add the olive oil and stir, add the mozzarella and mix well. (see Note 1).
4. Add the prosciutto with the rendered fat as well as the roasted peppers and mix well.
5. Add tomatoes and basil, mix and serve immediately with grated Parmigiano-Reggiano.

Note 1: When it was mixed with the penne, the diced mozzarella did not melt as planned . Instead, it reformed into a mass that had the be pulled apart. Try using ricotta left at room temperature rather than mozzarella.
Note 2: Quarter the tomatoes instead of halving them and blanch them before mixing with the penne.

If you prepare this meal with the revisions, let us know what you think.

Please see This Little Piggy Came from the Market

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This Little Piggy Came from the Market

In General Articles on July 4, 2013 at 11:26 AM

Last month, while visiting my favorite butcher, Vincent’s Meat Market on Arthur Avenue, the “Little Italy” (a/k/a Belmont) of the Bronx, I spotted a prosciutto end, which is hard to come by in Falmouth. Thinking I would use it in a batch of Pasta e Fagioli, I added it to my meat order. But, last week with the sudden onslaught of summer heat and humidity, preparing a winter dish like that over a hot stove held little appeal and the thought of eating one held even less appeal.

Since the prosciutto was cured and vacuum packed, it probably would have lasted three or four more months in the refrigerator, at least until the onset of cold weather. However, each time I opened the refrigerator door it called out to me; after all that is its nature, to be eaten.

One of life’s greatest combinations is prosciutto, mozzarella, roasted red peppers and basil. Put those four ingredients on a chunk of crispy Italian bread, drizzle on some olive oil and you’ve got yourself perfection. But I don’t have a meat slicer, and for inclusion in a Hero (Grinder, Sub, Hoagie or whatever its called where you come from; I’m from New York so it’s always a Hero) prosciutto sliced in any way other than paper-thin would be a sin. Besides, crispy Italian bread is a rarity in Falmouth, where most bakeries are in giant supermarkets.

That tri-color combination, red, white and green, which happens to reflect the colors of the Italian flag, is perfection itself. So what else to do with the remains of this generous little pig? When all else fails, man’s thoughts turn to…PASTA!

Now for the alchemy. First, I thought I would lightly brown the prosciutto in its own rendered fat. Then, toss the mozzarella with the hot pasta letting it melt. Finally, add the prosciutto and other ingredients, and and serve it at room temperature. The execution worked well, but for two hitches, and the meal turned out to be appetizing, but perfection was not attained. I have added some footnotes to the recipe for Summer Penne, which I intend to incorporate next time. But that will have to wait until the next butcher run.

A few days later, using the remaining bit of prosciutto, I prepared a Frittata with Peas and Herbs, which served as the keystone for a delicious Sunday Brunch.

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Veal Rollatini with a Marsala, Demi-Glace Sauce

In Meat, Recipes, Veal on January 5, 2012 at 8:57 AM

Veal Rollatini

Three different Italian Regions are represented in this dish: Valle d’Aosta in the northeast, where Italian Fontina is produced; Emilia-Romagna, the breadbasket of Italy for Prosciutto di Parma and Sicily the home of Marsala and the wine named after the city, as well as France where Demi-Glace originated.

Preparation time, 45 minutes, cooking time 15 minutes. (Makes 12 veal rolls -serves six)

Ingredients:

2 lbs. Veal Cutlets trimmed for scaloppine (about 12 slices)
½ lb. Prosciutto di Parma
3/4 lb. Italian Fontina cheese, sliced thinly
12 basil leaves
Freshly ground black pepper to taste
2 eggs, whisked
1 cup flour
6 tbsp. unsalted butter
12 oz. + ¼ cup Dry Marsala (see Note)
12 sage leaves, finely chopped
4 tbsp. Veal Demi-Glace

Preparation:

1.    Have the butcher slice and trim the veal for scaloppine, telling him you need 12 cutlets.
2.    Pat the veal dry on both sides and lay slices on a cutting board with narrow end facing away from you.
3.    Sprinkle top with fresh ground black pepper to taste.
4.    Layer on two slices of Prosciutto di Parma.
5.    Cover prosciutto with sliced Fontina.
6.    Place one basil leaf on top of the cheese, at the end closest to you.

Layering the Veal

7.    Carefully roll up the veal and other ingredients away from you so that the narrow end is on the outside of the rollup.
8.    Secure each roll with two toothpicks.

Rolled Up

9.    Pre-heat oven to 200 degrees.
10.    When all of the rolls are secured, dip them one by one, in the egg and then in the flour and set aside.
11.    In a 14 inch non-stick skillet, on high heat, melt the butter.
12.    When the butter is bubbling, add the floured veal rolls and brown for about 3 or 4 minutes turning every minute until all sides are lightly browned.
13.    Lower heat to medium, add the 12 oz. of Marsala, cover the pan and cook the veal rolls for 6 minutes, turning each roll after 3 minutes.

In the Pan

14.    To make the sauce, remove Rollatini from the pan and keep warm in the oven.
15.    Add remaining ¼ cup of Marsala, the sage and demi-glace to the pan, stir and reduce to desired thickness. Return veal rolls to the pan along with any accumulated juices and turn once to coat well with the sauce.
16.    Transfer the Rollatini to a serving platter,  pour the sauce over them and serve immediately. Remind your guests about the toothpicks.

Note:  You can also use Sweet Marsala as well, however, I prefer the Dry type for this dish. This is a matter of taste preference and availability.

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