Italian prosciutto

Pasta for all seasons

This is a dish for special occasions, and can be eaten warm or cold. It contains truffle oil, which is…

5 years ago

Tortellini with cream

Tortellini are nothing else than a smaller version of tortelloni. Ol women in the region of Emilia Romagna, toward the…

5 years ago

Taglierini with three mushrooms

Fresh chanterelles and morels are in season during the spring and early summer and are now available in most large…

5 years ago

Minestrone

There are many different varieties of minestrone, each one varying according to regional customs. I'll allow you to substitute a…

5 years ago

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…

5 years ago

Prosciutto wrapped asparagus

Servings: 4 Ingredients: 2 tbsp butter, melted 2 tsp minced garlic 16 asparagus spears, thick ends snapped off 8 sliced of…

6 years ago

Fig and prosciutto pizzettas

Ingredients: Knob of butter Three shallots, finely diced 250 gr full fat crème fraîche 50 gr parmesan, finely grated Four…

7 years ago

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…

7 years ago