Recipes: Prosciutto & Speck

 

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Prosciutto, Speck and Prosciutto Piccante are great sliced thinly and paired with fruit, cheese, crackers, or bread. They infuse any dish with rich, savory umami flavor. We love using prosciutto in pasta dishes, adding it to homemade pizza a few minutes before it comes out of the oven, or wrapping vegetables or fish with thin slices before grilling. The recipes below are some of our favorites.

POTATO SALAD WITH PROSCIUTTO, SPRING ONIONS AND HERBS

 

 

This potato salad can be served warm or at room temperature, which makes it a great choice for summer meals. Full-flavored and hearty, it pairs just as easily with a simple omelet as it does with grilled meats. If you can find it, winter savory is a wonderful herb for this salad. It has a peppery bite that complements the ingredients; other herbs work fine as well.

 

Soaking the onions in the sherry vinegar takes away any bitter taste the onions may have.

 

Serves 8.

 

 

Ingredients:

 

  • 1/2 cup finely diced spring onion (may substitute white and light-green parts of 2 to 3 scallions)
  • 1/4 cup sherry vinegar
  • 3 to 3 1/2 pounds red potatoes, boiled until just tender, then peeled and cut into 1/2- to 3/4-inch chunks (still warm)
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons finely chopped savory, flat-leaf parsley or other herb
  • 4 ounces thinly sliced prosciutto, cut into strips 1/4-inch wide and 1 to 2 inches long
  • Salt
  • Freshly ground black pepper

 

 

Directions:

 

  • Combine the diced onion and the sherry in a small bowl; set aside for 15 minutes.
  • Combine the potato chunks, olive oil, 2 tablespoons of the chopped herb, the prosciutto and salt and pepper to taste in a large bowl.
  • Add the onion-sherry mixture and toss to mix well, making sure to separate any clumps of prosciutto.
  • Taste and adjust seasoning as needed.
  • Transfer to a serving dish; sprinkle the remaining tablespoon of chopped herb over the top. Serve warm or at room temperature

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EGG-TOPPED SOBA NOODLES WITH ASPARAGUS AND PROSCIUTTO

 

 

This recipe is from the current issue of Bon Appetit Magazine. I haven't made it yet, but it looks tasty and easy. La Quercia Prosciutto Crumble would be perfect -- a half package (3 ounces) would do the job! Here's a link to the recipe on the Bon Appetit site Egg-Topped Soba Noodles with Asparagus and Prosciutto.

 

Soaking the onions in the sherry vinegar takes away any bitter taste the onions may have.

 

8 servings

 

 

Ingredients:

 

  • 4 tablespoons extra-virgin olive oil, divided
  • 5 garlic cloves, coarsely chopped
  • 1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
  • 8 large eggs
  • 1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
  • 1 cup freshly grated Parmesan cheese plus additional cheese shavings
  • Salt
  • Freshly ground black pepper.

 

 

Directions:

 

  • Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.
  • Heat 1 teaspoon oil in each of 2 nonstick skillets over medium-high heat. Crack 4 eggs into each skillet. Cook on1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.
  • Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced aspargus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and aspargus, reserving 1 cup cooking liquid
  • Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.
  • Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

 

 

Nutritional Information:
One serving contains the following:

 

 

  • Calories (kcal) 335.8
  • % Calories from Fat 45.9
  • Fat (g) 17.1
  • Saturated Fat (g) 4.7
  • Cholesterol (mg) 204.0
  • Carbohydrates (g) 28.0
  • Dietary Fiber (g) 2.6
  • Total Sugars (g) 2.1
  • Net Carbs (g) 25.4
  • Protein (g) 18.9

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QUICK WHITE BEAN SOUP WITH PROSCIUTTO

 

 

Ingredients:

 

  • 1 tablespoon olive oil
  • 1 large yellow onions, diced
  • 2 stalks celery sliced lengthwise and then diced
  • 2 large carrots -- pared, peeled, and diced
  • 1/4 pound very thinly sliced prosciutto, cut in fine dice
  • 4 cans white cannelloni or great northern beans, drained
  • 1 tablespoon vegetable bouillon
  • 6 cups water

 

 

Directions:

 

  • Place olive oil in a 4 to 6 quart pot and add onions. Cook over medium heat until onions soften and are fragrant.
  • Add remaining vegetables and cook until softened.
  • Add the prosciutto and cook and stir for 2 to 3 minutes.
  • Add the drained beans, the vegetable bouillon and the water. Bring to rolling boil, lower heat, and simmer for 30 minutes.
  • Add 1 tablespoon extra virgin cold-pressed olive oil just before serving or drizzle each serving with a teaspoon or two of oil. Serve with hot, crusty bread and a tossed green salad.

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BABY GREENS IN LA QUERCIA PROSCIUTTO CORNETTES

 

 

(For hors d'oeuvres or a salad course, figure on three cornettes per person.)

 

 

Ingredients:

 

  • 3 slices of prosciutto per person
  • Baby salad greens
  • Olio agrumato (extra virgin olive oil pressed with lemon)
  • Salt

 

 

Directions:

 

  • Pick over, wash, and dry well one or two bags of baby salad greens.
  • Toss gently with a small amount of oil and salt (about 1 tablespoon oil and ¼ teaspoon salt per 5 ounce bag of greens – the greens should be very lightly dressed).
  • For each cornette, roll about ½ cup of the dressed greens in a slice of prosciutto. Arrange them attractively on individual plates for a salad course or on a platter for hors d'oeuvres.

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LA QUERCIA PROSCIUTTO AMERICANO LASAGNE

 

 

This is a light, elegant, delicately flavored alternative to traditional Lasagne alla Bolognese. The lasagne layers would be: white sauce and tomato sauce, then pasta then La Quercia Prosciutto Americano, then ricotta filling then tomato sauce and repeat. Top with white sauce, tomato sauce and grated Parmigiano Reggiano. Makes one 9"x13" pan.

 

Soaking the onions in the sherry vinegar takes away any bitter taste the onions may have.

 

8 servings

 

 

Ingredients:

 

    La Quercia Prosciutto Americano:

  • 3/4 lb. The prosciutto should be cut into smaller pieces before layering so it's easier to serve the squares of lasagna.
  •  

    Pasta:

  • Make or buy lasagne noodles. Cook al dente and thoroughly drain at least 12 strips
  •  

    White Sauce:

  • 2 cups milk
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  •  

    Ricotta Filling:

  • Spinach (2 lbs fresh or 1 ten-ounce package frozen) or equivalent Swiss chard -- cook, squeeze out all possible moisture, mince very fine
  • 3 cup or more high quality ricotta
  • 1 or 2 eggs
  • 1 cup Parmigiano Reggiano
  • Mix ingredients thoroughly, salt and pepper to taste

     

    Plain pureed tomato sauce:

  • Commercial (look for Italian or American "cold break" sauce) or home made. Have warmed and ready.

 

 

Directions:

 

  • Place a thin layer of white sauce and tomato sauce on the bottom of an oven proof baking dish then place a layer of the lasagna pasta in the dish.
  • Place a layer of prosciutto over the pasta, then a half to ¾ of an inch of the ricotta filling over the prosciutto, and then tomato sauce, then prosciutto, then lasagna pasta, then prosciutto, then ricotta filling, etc. Continue till you fill the pan.
  • Top with a layer of pasta covered with a nice pattern of white sauce and red sauce and sprinkle with grated Parmigiano Reggiano.
  • Bake at 400 degrees for 45 minutes. The dish should be thoroughly hot and slightly golden on top. Enjoy!

 

 

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BAKED ASPARAGUS AND PROSCIUTTO

 

 

Lightly blanched fresh asparagus, wrapped with a thin slice of prosciutto, basted with melted brown butter and then baked until the prosciutto just begins to crisp.

 

 

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PROSCIUTTO SANDWICHES

 

 

Prosciutto lends itself well to sandwiches. It is delicious completely unaccompanied: cut two slices of high quality Italian or French bread, lay several very thin slices of prosciutto on one slice and top with the other. For absolute authenticity, pour yourself a glass of Italian wine and enjoy! Nothing more is needed, but butter, mustard, cheeses, lettuce, tomato, pickles, or any other garnish may be added according to whim and availability.

 

 

Small rolls, split and well buttered with unsalted sweet butter, with a razor thin slice of prosciutto gently folded in the middle, make a treat that appeals to all ages. Split challah rolls or cut slices from a loaf and spread with sweet unsalted butter. Put 1 to 3 slices of prosciutto per sandwich between the slices. This sandwich is our son's personal favorite – he takes one to school almost every day. Other parents tell us that he is known to have "the best lunches ever," although there's never anything other than this simple sandwich!

 

 

Grilled cheese -- firm Italian style bread spread with Dijon mustard, thinly sliced Gruyere cheese, and 1 or 2 slices of prosciutto. Cook in a panini grill or on a griddle. Open-faced grilled sandwiches work well also. Try lightly crisped prosciutto instead of bacon for a variation on the BLT theme.

 

 

The subtle smokiness of our speck is delicious with rye bread. We are particularly fond of the large rye loaves from the South Union Bakery.

 

 

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PROSCIUTTO WRAPPED GRISSINI

 

(as featured on fox TV)

 

La Quercia Prosciutto Grissini

 

Ingredients:

 

  • 8 each Grissini breadsticks, rosemary
  • 8 each Prosciutto, thin slices (organic la quercia)
  • ½ cup Butter, softened (plugra or beurre de baratte)
  • ¼ cup Rhubarb jam
  • 1 tablespoon aged balsamic

 

 

Directions:

 

  • In a medium bowl combine butter and jam. Spread a thin layer of butter mixture to one end of the grissini.
  • Wrap the buttered end of grissini with a piece of prosciutto, on a slight diagonal to cover half of breadstick. Serve as hors d'oeuvre with aged balsamic. Serves 8.

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LA QUERCIA PROSCIUTTO AMERICANO SANDWICH

 

(Recipe from the Iowa State Fair, 1st Place 2006, Eileen Gannon)

 

 

Ingredients:

 

  • 16 slices La Quercia Prosciutto Americano
  • 12 ounces organic goat cheese
  • 1 cup organic baby arugula
  • 1/3 cup mayonnaise
  • 10 fresh raspberries
  • 1 teaspoon Herbes de Provence
  • 1 round garlic focaccia bread

 

 

Directions:

 

  • Mix raspberries into the mayonnaise.
  • Cut the focaccia bread into 4 pieces and slice horizontally. Spread the bread with the raspberry mayonnaise.
  • Top with goat cheese and sprinkle with Herbes de Provence. Top with arugula and prosciutto.

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LA QUERCIA PROSCIUTTO AMERICAN RAVIOLI

 

(Recipe from the Iowa State Fair, 1st Place 2006, Eileen Gannon)

 

 

 

Ingredients:

 

    Cheese filling:

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 cup heavy cream
  • 3 tablespoons parmesan cheese, grated
  • 2 cups Fontina cheese, grated
  • Salt and pepper to taste
  •  

    Sauce:

  • 2 cups pork stock
  • 3 slices La Quercia Prosciutto Americano, coarsely chopped
  • 2 sprigs fresh thyme
  • 4 sage leaves
  •  

    Pasta dough:

  • 3 eggs
  • 2 egg yolks
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil
  • 2 ½ cups all-purpose flour
  •  

    Ravioli:

  • ½ recipe Pasta Dough
  • ¼ cup flour
  • Cheese Filling
  • 5 slices La Quercia Prosciutto Americano, chopped
  • 2 tablespoons yellow cornmeal
  •  

 

 

Directions:

 

    Cheese filling:

  • In a medium saucepan, sautée the garlic in the butter for one minute. Stir in the balsamic vinegar and cook until the vinegar is reduced and becomes syrupy. Whisk in the cream and simmer. Whisk in the cheeses. Season with salt and pepper. Pour into a small bowl and cover. Refrigerate until well chilled
  •  

    Sauce:

  • In a medium sauce pan, cook the pork stock until reduced by half. Stir in the prosciutto, thyme and sage and simmer for 5 minutes. Let steep for 30 minutes. Strain into a small bowl.
  •  

    Pasta dough:

  • In a small bowl, whisk together the eggs, egg yolks, salt and olive oil. Place the flour in a mixer fitted with a dough hook. Add the liquid and mix until the dough forms a ball and pulls away from the side of mixing bowl. Dust the dough with flour and wrap it in plastic wrap. Refrigerate until ready to use.
  •  

    Ravioli:

  • Using a pasta machine, roll the dough into thin sheets and place of lightly floured parchment paper. With a round ravioli cutter, mark 36 rounds and top each a teaspoon of filling and 1 teaspoon chopped prosciutto. Layer a second sheet over the filling and cut through both sheets with a ravioli cutter. Remove to a cookie sheet dusted with cornmeal. Bring a large pot of salted water to a boil. Add the ravioli and cook for 1 ½ minutes. Drain. To serve, place raviolis on a plate and pour the sauce over top. Garnish with yellow cherry tomatoes and thyme sprigs.

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LA QUERCIA PROSCIUTTO SAILERS

 

(Recipe from the Iowa State Fair, 2nd Place 2008, Bob Riley)

 

 

Ingredients:

 

  • 3 large eggs
  • 4 pieces La Quercia Rossa Heirloom Prosciutto
  • 6 pieces La Quercia Speck
  • 1 teaspoon Grey Poupon Dijon mustard
  • ¼ teaspoon pureed garlic
  • 1 tablespoon blue cheese dressing
  • 1 tablespoon Maytag Blue Cheese
  • 2 chopped spring onions
  • 6 pretzel sticks

 

 

Directions:

 

  • Place eggs in small saucepan, cover with water, bring to a boil, cover, remove from heat, let sit for 20 minutes, and cool.
  • Peel eggs. Cut eggs in half using a sharp knife. Remove yolks and put in 1 quart bowl. Put remainder of eggs (hard whites) into refrigerator.
  • Add to the cooked egg yolks the blue cheese, blue cheese dressing, mustard, chopped spring onions, and garlic. Mix well.
  • Lightly brown in frying pan the La Quercia Speck. Blot on paper towel. Chop in 1/8 to ¼ inch pieces. Add to Egg Mix and fold in.
  • Fill 1 cooked egg white half to overflowing with yolk mix.
  • Cut La Quercia Rossa Heirloom Prosciutto into 2 inch by 3 inch triangles. Wrap onto pretzel, leaving a triangle sail unfurled.
  • Insert pretzel into egg mix, adjusting La Quercia Rossa Heirloom Prosciutto to make a sail. Place saliers onto a "sea" (bed) of blue tortilla chips and serve with salsa.

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SFORMATO DI PARMIGIANO AND PROSCIUTTO

 

(Recipe from the Iowa State Fair, 1st Place 2008)

 

 

Ingredients:

 

  • 8 to 12 slices La Quercia prosciutto
  • 3 tablespoons butter
  • ½ cup diced onion
  • ¾ cup heavy cream
  • 4 eggs
  • 1 ¼ cups grated Parmigiano Reggiano cheese
  • 1/8 teaspoon grated nutmeg
  • Salt & freshly ground pepper to taste

 

 

Directions:

 

  • Preheat the oven to 375 degrees Fahrenheit. Grease four ½ cup ramekins. Line each with 2 to 3 strips of prosciutto, leaving the ends hanging over the side.
  • In a medium saucepan, melt the butter over medium heat. Saute the onion in the butter until soft, but not browned. Add the cream and heat until small bubbles form around the edges. Set aside to cool.
  • Beat eggs in small bowl. Gradually blend in onion mixture, 1 cup of the cheese, nutmeg, salt and pepper.
  • Divide between ramekins and fold ends of prosciutto over the top. Cover with foil and place in baking dish. Pour boiling water around the ramekins until it comes halfway up the sides.
  • Bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Invert onto individual serving plates, sprinkle with remaining ¼ cup cheese. Garnish with parsley if desired. Serve warm or at room temperature.

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EGG AND PROSCIUTTO PANINI

 

(Recipe from the Iowa State Fair, 3rd Place 2008)

 

 

Ingredients:

 

  • 4 slices sour dough bread, ½ inch thick
  • 2 tablespoons whole grain mustard
  • 2 ounces Havarti cheese, thinly sliced
  • 2 eggs
  • 2 teaspoons Parmesan cheese, grated
  • 1 teaspoon milk
  • 1 teaspoon minced fresh chives
  • 1 teaspoon unsalted butter

 

 

Directions:

 

  • Spread butter on one side of each slice of bread; spread mustard on the other side of two slices. Arrange Havarti and prosciutto on top of mustard.
  • Beat eggs, Parmesan, milk and chives in a small bowl.
  • Melt butter in a 10-inch nonstick skillet over medium-high heat; when foam subsides, add eggs. Cook until just set, pulling the eggs to the center of the pan with a rubber scraper, then tilting pan to fill in holes with liquid.
  • Slide "omelet" onto a place, cut in half, place halves on the prosciutto. Top with remaining bread slices, buttered side up.
  • Toast sandwiches on both sides using a heavy skillet on top of sandwich as a weight. Cook over medium heat. When first side is golden brown, flip and reweight to finish. (Or you could use a panini grill.)

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PECAN AND PROSCIUTTO TART

 

(Recipe from the Iowa State Fair, 1st Place 2009, Cheryl Rogers)

 

 

Ingredients:

 

    Crust:

  • 1 1/2 cups flour
  • 1 TBSP dried Italian herb mixture
  • 1/2 cup butter
  • 1/4 cup milk
  •  

    Filling:

  • 6 oz chopped pecans
  • 3 oz grated parmesan cheese
  • 3 oz gouda cheese, grated
  • 2 tsp each chopped fresh basil, oregano, and thyme
  • 8 oz La Quercia Prosciutto Americano Crumble
  • 1/2 cup yellow onion, diced and browned in 2 Tbsp butter
  • salt & pepper to taste
  •  

 

 

Directions:

 

    Crust:

  • Stir together the flour and dried spices. Cut in butter, then add the milk and knead gently till moistened. Press into a 9" tart pan. Bake @350 for 15 minutes. Set aside while preparing filling.
  •  

    Filling:

  • Combine all filling ingredients. Spread in partially baked crust. Bake 20 minutes at 350 degrees. Serve warm.

 

 

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SPRING PASTA WITH LA QUERCIA PROSCIUTTO, SNAP PEAS, MINT AND CREAM

 

I am always looking for good recipes for La Quercia Prosciutto Crumble and this one is perfect. It's from food52.com, a website hosted by Amanda Hesser of the New York Times and Merrill Stubbs. It's a fun and lively site with contests and competitions, including a recipe face-off with Cooks Illustrated! Here's a link to the actual recipe with a lovely photo.

 

This is a play on a classic: peas, prosciutto, cream and pasta. I make a pasta with jalapenos, cream and prosciutto, and so I built this sauce the same way but used peas instead of jalapenos. Fresh mint added at the end, along with the peas, gives the dish a light, springy flavor that pairs well with the cream, prosciutto and cheese. - lechef

 

 

Ingredients:

 

  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 pound prosciutto shank, finely diced (use La Quercia Crumble!)
  • 4 shallots, minced
  • 1 pint cream
  • 1/2 cup freshly grated parmesan
  • 1/2 pound fresh snap peas, whole, chopped
  • 1/2 cup fresh mint, chopped
  • salt and fresh ground pepper
  • 3/4 pounds (3/4 box) pasta, farfalle or orechiette
  •  

 

 

Directions:

 

  • In a heavy saucepan, heat the olive oil over medium heat and cook the garlic for 2-3 minutes until just beginning to color.
  • Add the prosciutto and cook for an additional 3-4 minutes. I use whole prosciutto shanks because my butcher has them, but you can also ask for a 1/4 inch thick slice of prosciutto and chop that up instead. I think this works much better in pasta than thin slices. Our Crumble is PERFECT for this!
  • Add the shallots and cook for 3-4 minutes to soften, and season with a pinch or two of salt and a turn or two of fresh black pepper.
  • Meanwhile, bring your pasta water to a boil, salt it, and add your pasta. You will want to time the pasta to be finished just as the sauce is finishing so that the cream doesn't sit long.
  • With about 3 minutes left on your pasta, add the peas and cook for 2 minutes. We want them to retain their crunch. With one minute remaining, add the cream and quickly bring to a boil, stirring constantly. Add the cheese, stir, and reduce the heat to low.
  • Drain the pasta, and toss with the sauce to coat. Sprinkle liberally with fresh mint, and serve with black pepper and extra Parmesan cheese. Enjoy!

 

 

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HOME-MADE BREAD STICKS (GRISSINI)

 

 

La Quercia Prosciutto

 

We like to serve our prosciutto very simply - nicely arranged on a platter with good bread or bread sticks. Yesterday we were invited to a friend's house for dinner, so I made some home-made bread sticks. The recipe is from Carol Field's The Italian Baker. I used my Kitchen-Aid mixer, but you can make them by hand or in a food processor.

We served the prosciutto and bread sticks with a small crock of sweet, unsalted butter and it was a great appetizer!

 

 

Ingredients:

 

  • 1 3/4 teaspoons active dry yeast
  • 1 tablespoon malt syrup (I found it at the health food store)
  • 1 1/4 cups warm water
  • 2 tablespoons extra virgin olive oil, plus extra for brushing the dough
  • 3 3/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup semolina flour for sprinkling
  •  

 

 

Directions:

 

  • Stir the yeast and malt syrup into the water in the bowl of the mixer and let sit for about 10 minutes. Stir together the salt and flour.
  • Add the oil to the yeast/water mixture, stir to blend, and then add the flour/salt blend and stir with the dough hook for about 3 minutes. Turn dough onto lightly floured surface and knead briefly.
  •  

    La Quercia Artisan Cured Meats: Recipes

     

  • First rise: Pat the dough into a 14 x 4 inch rectangle, place on a well-floured surface, brush the top with olive oil, cover with plastic wrap, and let rise until doubled, about 1 hour.
  • Preheat oven to 450 degrees F. LIghtly grease 2 or 3 large cookie sheets (or use Silpat liners, as I did).
  • Shaping: Sprinkle the dough with semolina flour before cutting and stretching into long, thin shapes. Cut the dough crosswise into four sections and then cut each section into 5 pieces to make 20 small fat fingers of dough. Pull and stretch them into long, thin "sticks" the length or width of your baking sheets and place two inches apart on baking sheets.
  •  

    La Quercia Artisan Cured Meats: Recipes

     

  • Bake at 450 degrees for about 20 minutes. There is no need for further rising. Let cool on racks.
  •  

    La Quercia Artisan Cured Meats: Recipes

     

 

 

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SCALLOPS WITH LA QUERCIA SPECK

 

A Canadian Visitor: Sara Stratton came to Iowa and the Iowa State Fair especially to see La Quercia. She was in the audience when Chef Bruce Sherman judged our Cooking Well with La Quercia class at the fair. We were so pleased by her interest and devotion that we gave her and a partner a tour. When she got back to Toronto she sent us an e-mail and this yummy sounding recipe. She calls it "a rather impressionistic retake on a very 1950s appetizer."

 

 

Ingredients:

 

  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 pound prosciutto shank, finely diced (use La Quercia Crumble!)
  • 4 shallots, minced
  • 1 pint cream
  • 1/2 cup freshly grated parmesan
  • 1/2 pound fresh snap peas, whole, chopped
  • 1/2 cup fresh mint, chopped
  • salt and fresh ground pepper
  • 3/4 pounds (3/4 box) pasta, farfalle or orechiette
  •  

 

 

Directions:

 

  • In a heavy saucepan, heat the olive oil over medium heat and cook the garlic for 2-3 minutes until just beginning to color.
  • Add the prosciutto and cook for an additional 3-4 minutes. I use whole prosciutto shanks because my butcher has them, but you can also ask for a 1/4 inch thick slice of prosciutto and chop that up instead. I think this works much better in pasta than thin slices. Our Crumble is PERFECT for this!
  • Add the shallots and cook for 3-4 minutes to soften, and season with a pinch or two of salt and a turn or two of fresh black pepper.
  • Meanwhile, bring your pasta water to a boil, salt it, and add your pasta. You will want to time the pasta to be finished just as the sauce is finishing so that the cream doesn't sit long.
  • With about 3 minutes left on your pasta, add the peas and cook for 2 minutes. We want them to retain their crunch. With one minute remaining, add the cream and quickly bring to a boil, stirring constantly. Add the cheese, stir, and reduce the heat to low.
  • Drain the pasta, and toss with the sauce to coat. Sprinkle liberally with fresh mint, and serve with black pepper and extra Parmesan cheese. Enjoy!

 

 

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LA QUERCIA PROSCIUTTO CRUMBLE CROQUETTES

 

 

Ingredients:

 

  • 1 cup (8 ounces) La Quercia Prosciutto Crumble
  • 2 cups cooked arborio rice
  • 1 egg, lightly beaten
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup finely minced parsley
  • 1/2 cup panko crumbs
  • 2 eggs, beaten, plus 1 cup panko crumbs for dredging croquettes before frying
  • Canola oil for deep frying (1 to 1 1/2 quarts)
  •  

 

 

Directions:

 

  • Mix all the ingredients together (not forcefully — you don't want to mash things into an amorphous mass). Form the mixture into 12 to 24 balls, depending on the size desired. If the mixture is too soft to handle, place in the refrigerator or freezer until it firms up and then form the balls.
  • Place 2 beaten eggs in a bowl and the panko crumbs on a plate. Dip the balls in the egg and then in the panko crumbs. Place the balls on a rack to dry for up to one hour.
  • Heat the canola oil to 365 degrees fahrenheit in a 3 to 4 quart heavy pot. Cook a few croquettes at a time until deliciously golden brown, 3 to 4 minutes. Drain briefly on paper towels and serve piping hot. They may be kept warm for a little while on a platter in a 250 degree oven.

 

 

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STRATA WITH LA QUERCIA PROSCIUTTO AMERICANO CRUMBLE AND PRAIRIE DELIGHT CHEESE

 

This recipe is adapted from one that appeared in Cooks Illustrated

 

 

Ingredients:

 

  • 6 to 8 ounces white French or Italian style bread (I used baguette)
  • 3 tablespoons unsalted butter, softened
  • 8 ounces La Quercia Prosciutto Crumble
  • 3 medium shallots, minced
  • 8 or more ounces finely sliced onions (white or yellow)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 tablespoons minced fresh parsley
  • 1/2 cup white wine
  • 6 ounces flavorful white cheese, grated (I used Milton Creamery's Prairie Rose)
  • 6 large eggs
  • 1 3/4 cups Half & Half
  • freshly ground black pepper
  •  

 

 

Directions:

 

  • Place sliced bread in a single layer on a large baking sheet and bake at 225 degrees for about 40 minutes, turning the slices over half way through. Cool slices and butter on one side with 2 tablespoons softened butter.
  • Saute the onions and shallots in a skillet with the olive oil and 1 tablespoon butter until softened and translucent. Add the La Quercia Prosciutto Crumble and stir for about 2 minutes. Place mixture in a large bowl and season with pepper and chopped parsley.
  • Put the wine in the skillet and simmer until reduced by half. Cool slightly and then mix together with beaten eggs and Half & Half.
  • Butter the 8 inch square baking dish lightly with butter and arrange half the buttered bread slices in a single layer. Spread half of the onion and crumble mixture over the bread and sprinkle with half of the grated cheese. Repeat the layers with the remaining bread, crumble mixture, and cheese. Whisk up the egg, cream, and wine mixture and pour carefully over the strata.
  • Cover the strata with plastic wrap and weight with two 1-pound boxes of sugar or with a gallon zip-lock bag filled with 2 pounds of grains, sugar, or beans. Place in refrigerator for 4 to 12 hours.
  • 30 minutes before cooking, remove the strata from the refrigerator and preheat the oven to 350 degrees. Bake for 45 to 60 minutes until an appetizing golden brown. Don't overcook -- it should be lusciously moist under the golden crust!

 

 

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POT STICKERS WITH LA QUERCIA PROSCIUTTO CRUMBLE AND FRESH GINGER

 

We were inspired to use our crumble in pot stickers by a recipe in a Whole Foods Market.

 

 

Ingredients:

 

  • 0.75 ounces dried shitake mushrooms (1 small container)
  • 8 ounces La Quercia Prosciutto Crumble
  • 1/2 cup cilantro leaves
  • 6 tablespoons pine nuts
  • 1 large egg
  • 2 tablespoons fresh ginger root, peeled and finely minced or grated
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly grated orange zest
  • 28 gyoza or wonton wrappers
  • 1 large egg, lightly beaten
  • 2 tablespoons or more canola oil
  •  

 

Directions:

 

  • Cover dried mushrooms with 3/4 cup boiling water, cover, and let sit for 30 minutes. When soft, squeeze out water and chop. Save the water.
  • Place mushrooms, cilantro, pine nuts, egg, ginger, sugar, cornstarch, and orange zest in food processor and blend until fairly smooth but not completely homogeneous. Add the La Quercia Prosciutto Crumble to mixture in food processor and blend briefly.
  • Dust a cookie sheet with cornstarch. Place several gyozu or wonton wrappers on sheet and place 1 tablespoon of mixture in the center of each wrapper. Brush the edges of the wrapper with beaten egg and press together to form triangles or half moons. Continue until all the filling is used up. At this point, the potstickers can be refrigerated, tightly covered for up to 24 hours.
  • To cook, place the two tablespoons canola oil and the saved mushroom liquid in a large skillet. Place potstickers in pan and cook, covered, in simmering liquid for about five minutes. Uncover the skillet and continue cooking until the potstickers are nicely browned on the bottom.

 

 

Red Crystal Sauce: Mix together and boil for one minute: 1/2 cup red wine vinegar, 1/2 cup sugar, 2 tablespoons finely shredded carrot, 1 tablespoon red pepper flakes, 1/2 teaspoon salt.

 

 

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PROSCIUTTO CRUMBLE AND CHEESE BREAD

 

This recipe is based on one that ran in the New York Times on July 13, 2010.
It's highly flavored and fairly rich, so I'd serve it with a light soup (leek and potato soup made with broth and no cream or milk, for example ) and salad for supper.

 

La Quercia Artisan Cured Meats: Recipes La Quercia Artisan Cured Meats: Recipes

 

Ingredients:

 

  • 1 3/4 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1/3 cup milk (whole, 2 percent, or skim)
  • 1/3 cup extra virgin olive oil
  • 6 ounces La Quercia Prosciutto Americano Crumble (1 package) or two 3-ounce packages La Quercia Prosciutto Americano or Speck, diced
  • 6 ounces good, firm mountain style cheese (the original recipe calls for gruyere; I used Milton Creamery's Prairie Dawn)
  •  

 

Directions:

 

  • Preheat oven to 350 degrees F. Butter 1 standard loaf pan.
  • Mix flour, baking powder, salt, and pepper in a large bowl.
  • Whisk eggs and then whisk in the milk and olive oil.
  • Fold the wet ingredients into the dry until barely mixed and then fold in the cheese and prosciutto.
  • Put the batter into the greased loaf pan and bake until golden and done, about 40 to 50 minutes. Cool on a rack.

 

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Celebrity Recipes

 

RICOTTA CHEESE AND PROSCIUTTO CROSTINI

 

Tony Mantuano is chef-partner at Spiaggia and Cafe Spiaggia in Chicago. His most recent book, written with his wife, Cathy, is Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match. The book is a visual delight, full of beautiful, tempting photographs of food and wine. (You can buy their book at www.amazon.com.) Here's their description of the book from the introduction:

This book is a culmination of years of traveling and eating across the Mediterranean. Our inspiration has come from enjoying Manzanilla sherry with locally caught fried fish on the Coast of Spain in Sanlucar, where Columbus set sail, or dining on Steak Tagliata with Arugula and a great bottle of Chianti Classico with friends in Tuscany. In Wine Bar Food we have compiled some of our best food and wine experiences for you to reproduce and enjoy at home.

Each chapter in this book evokes the wine bar style of a particular European city, with recipes and wines inspired by the region. Though our travels have taken us off the beaten path, each recipe in this book has been carefully crafted with the American home cook in mind, using ingredients familiar of these shores.

This last point is crucial. Not only are the recipes interesting and mightily appetite-stimulating to read, they are also simple, unpretentious, and accessible. Each section has a discussion of the area's wine which is brief, but helpful. Cured meats, gourmet pantry items, and fine cheeses have special illustrated sections. There's a good index and a resource guide. And, to our great pleasure and gratitude, La Quercia is included in the resource guide and on a beautiful two page photograph on pages 34 and 35.

 

Here's a simple and delectable recipe for Ricotta Cheese and Prosciutto Crostini from their book.

 

 

Ingredients:

 

  • One 16-ounce container (2 cups) whole milk ricotta cheese
  • 8 1-inch-thick slices ciabatta bread, halved (lightly toasted)
  • 1/3 cup extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 16 thin slices prosciutto
  •  

 

 

Directions:

 

  • Spread 2 tablespoons of ricotta cheese on each half slice of ciabatta and set on a serving platter. Drizzle the olive oil over the ricotta and season with salt and pepper. Gently fold a slice of prosciutto on top of the ricotta.
  • Artichokes are still in season now (May) and in some cities you can find baby artichokes and fresh hearts of palm. Should you be so lucky, I encourage you to get Wine Bar Food, turn to page 25, and make yourself a shopping and chopping plan for Prosciutto Lavorato, a divine salad made with raw artichoke slices, fresh heart of palm, prosciutto, and grana padano that involves no cooking whatsoever.

 

 

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PUBLICAN PROSCIUTTO

 

La Quercia is delighted and honored that Chefs Paul Kahan and Brian Huston use our purebred Berkshire prosciutto at their fabulous new restaurant, Publican, in Chicago. Check out Frank Bruni's review in the New York Times. It's more of a concept than a recipe, but it's a great presentation and it's what they do with prosciutto at Publican:

 

Arrange thinly sliced prosciutto attractively on a plate. Serve with warm crusty bread and very fine sweet butter (they use goat's milk butter). At Publican they use three different kinds of dry-cured ham (Serrano, La Quercia Rossa, and Benton's country ham). This happens to be our family's personal favorite way to serve prosciutto!

 

 

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THE MINIMALIST: ASPARAGUS AND PROSCIUTTO ROLL-UP

 

 

Mark Bittman makes the perfect quick party snack that's easy for guests to eat.

 

 

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LA QUERCIA PROSCIUTTO SHAVING WITH PORCINI MARMELADE

 

 

Chef Phillip Foss posted a recipe titled La Quercia Prosciutto Shavings, Porcini Marmelade, Wild Arugula, Majorero Cheese, BLiS Elixir on his website The Pickled Tongue. It's a beautiful and interesting site to explore. I have not tried the BLiS products he mentions, but they do sound delicious. The recipe as posted was more suggestive than pedagogical, but the photograph is gorgeous and provides some guidelines. Here's the gist of his recipe as I understand it:

 

 

  • Make the porcini marmelade by dicing a large porcini mushroom and searing it with olive oil over high heat in a rounded pan that holds the mushrooms in one layer. Once the mushroom pieces are golden brown, add two finely minced shallots and deglaze with a tablespoon or more each of BLiS maple syrup (aged in bourbon casks) and sherry vinegar (check out BLis online -- www.blisgourmet.com).
  • Once the mushrooms are glazed remove from heat and season with salt and black pepper.
  • Finely mince a few tablespoons of the marmelade and stir back in.
  • Finely grate some Majorero cheese (a hard, unpasteurized goat's milk cheese made from the Majorera breed of goats on Fuerteventura, one of the Canary Islands).
  • Spread a slice of La Quercia Prosciutto with some porcini marmelade, top with some baby wild arugula, and roll up in a loose cylinder. Sprinkle with the grated cheese and drizzle very lightly with some BLiS double solera elixir (a concentrated, aged sherry vinegar).

 

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PROSCIUTTO WRAPPED FIGS

 

 

Chef Mattias Kriemelmeyer made two appetizers and a pasta dish for the class at the Oneota Coop on August 29th. One appetizer was cubes of local canteloupe wrapped in prosciutto. The other was prosciutto wrapped figs.

 

 

 

PROSCIUTTO WRAPPED FIGS

 

 

Ingredients:

 

  • 12 fresh figs - cut in half lengthwise
  • 24 strips of La Quercia prosciutto
  • 24 fresh basil leaves
  • 24 small slices cheese (Chef Mattias used gruyere. Prairie Breeze or Prairie Rose from Milton Creamery would also be great.)
  •  

 

 

Directions:

 

  • Arrange prosciutto slices flat on a cutting board. Place a basil leaf on far side of strip of prosciutto. Place slices of cheese on top of basil. Place half fig on top of cheese, cut side down. Roll prosciutto strip around the fig, etc, and secure with a toothpick. Brush or spray the prosciutto with a little olive oil. Grill or broil for 5 minutes or until the ham is just crisp.

 

Notes: Pancetta would be a great substitute for the prosciutto. Don't worry if you don't have the cheese or the fresh basil -- the figs and pancetta or the figs and prosciutto have plenty of flavor. In fact, don't worry if all you have if the fruit and the prosciutto and no heat source! Fresh fruit and prosciutto are great together.

 

 

 

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ANGEL HAIR PASTA WITH PROSCIUTTO BASIL CREAM SAUCE

 

 

Chef Mattias cooked the pasta ahead of time and tossed it with a small amount of olive oil so it wouldn't stick together. Then he made the cream sauce, added the remaining ingredients, and tossed it all together.The measurements are very flexible.

 

Ingredients:

 

  • 12 ounces angel hair pasta
  • 1 twelve ounce can evaporated skim milk (the evaporated milk is a great convenience and a calorie saver, but Chef Mattias says that cream is just fine if it's all you have!)
  • 1 tablespoon flour
  • 1 cup frozen baby peas, thawed
  • 1 clove garlic (minced)
  • 1 tablespoons fresh basil, snipped
  • 1/4 cup fresh tomato, chopped
  • 3 to 4 ounces La Quercia prosciutto crumble or 3-4 ounces chopped La Quercia prosciutto
  • 1/4 cup grated parmigiano reggiano
  • 2 tablespoons grated parmigiano reggiano, fresh basil, and freshly ground black pepper for serving
  •  

 

 

Directions:

 

  • Stir together the milk and flour and cook and stir over medium heat in a large shallow sauce pan until thick and bubbly. Add peas and the 1/4 cup of parmigiano reggiano. Cook and stir until cheese is incorporated. Add the tomatoes and the La Quercia crumble. Add the cooked pasta to the sauce and toss gently until warm and thoroughly coated with the sauce. Serve in warmed bowls, sprinkled with remaining cheese, a brief grinding of black pepper, and a few basil leaves.

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SOFFRITTO OR MIREPOIX

 

This is a common foundation for savory sauces and soups in many cuisines.

 

Ingredients:

 

  • Onion (finely chopped)
  • Celery (finely chopped)
  • Carrot (finely chopped)
  • Olive Oil
  • Butter or La Quercia Lardo Spread
  • La Quercia Meat of your choice, diced or shredded: Pancetta, Bacon, Guanciale

 

Directions:

 

  • Sautée finely chopped onion, celery, and carrot slowly in olive oil and butter, or use La Quercia Lardo Spread for extra flavor.
  • Cook slowly over low heat until the flavors meld and the onions turn very slightly golden brown.

 

Use as a base for sauces or soups.

 

Variations:

 

  • Add herbs: parsley, rosemary, thyme, oregano, bay leaf. Choose herbs based on the final dish.
  • Replace the celery with finely chopped fresh fennel.
  • Include diced or shredded Pancetta, Bacon, Guanciale, or other La Quercia cured meat.

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