Prosciutto San Daniele Recipes
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
Preparation
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
Preparation
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
2 eggs
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
1 egg
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
Preparation
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
Preparation
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
1 shallot
2 laurel leaves
200 ml beef stock
whole peppercorns
Preparation
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
Preparation
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
flour
salt and pepper
Preparation
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
Preparation
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
Preparation
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 |
