Pasta for all seasons
This is a dish for special occasions, and can be eaten warm or cold. It contains truffle oil, which is a very sophisticated and, unfortunately, expensive item. Fresh shiitake and...
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Italian Prosciutto
Tortellini with cream
Tortellini are nothing else than a smaller version of tortelloni. Ol women in the region of Emilia Romagna, toward the north of Italy, make tortellini which are very small indeed....
Taglierini with three mushrooms
Fresh chanterelles and morels are in season during the spring and early summer and are now available in most large supermarkets. Fresh ceps are available from August until late October....
Minestrone
There are many different varieties of minestrone, each one varying according to regional customs. I’ll allow you to substitute a stock cube for home made stock in this recipe, but...
Spring peas with prosciutto
Serves: 4 Ingredients: 4 tablespoon olive oil 2 ounces thinly sliced prosciutto torn into bite sized pieces 1 small sweet onion finely 1 pound fresh peas Salt Pepper Preparation: Heat the...
Prosciutto wrapped asparagus
Servings: 4 Ingredients: 2 tbsp butter, melted 2 tsp minced garlic 16 asparagus spears, thick ends snapped off 8 sliced of prosciutto Preparation: Place the asparagus spears on a large baking...
Fig and prosciutto pizzettas
Ingredients: Knob of butter Three shallots, finely diced 250 gr full fat crème fraîche 50 gr parmesan, finely grated Four ripe figs, cut into chunks 125 gr ball good quality...
Chicken saltimbocca
Serves: 4 Ingredients: 4 boneless, skinless chicken breasts 3/4 cup all purpose flour seasoned with salt and pepper 1 1/2 tablespoons minced fresh sage leaves 8 thin slices of prosciutto 1/4...
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