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Posts Tagged ‘prosciutto’

Pass the Prosciutto – Just in time Holiday Potatoes

It’s holiday season. That time of year when you are either entertaining, or being entertained and you need to bring something delicious to the next party.
Here’s a simple and delicious way to make potatoes using Prosciutto di Parma. If you use little red potatoes and a chopped parsley as a garnish, it will look extra holiday perfect.

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THE Perfect Lunch

It’s one dish you shouldn’t mess with. No foams, no vacuum sealed marination with lovage shoots. It’s not improved by a precision presentation, because then it looks like you are aiming for distraction, instead of palate satisfaction. It’s simple and it should remain simple.
Yes, it’s time for my annual ode to prosciutto and melon.

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Fava Bean & Crispy Prosciutto Make a Seasonal Risotto

Springtime means fava bean time. To the uninitiated, fava bean pods look like string beans on steroids. You don’t eat the pod, you eat the inner, bright green, crispy, flavor packed bean. They are outstanding paired with a soft, white cheese like Robiola or a fresh Manchego cheese. Perfect for a risotto, with crispy prosciutto.

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Is there a new dining culture afoot?

I don’t want to be in Las Vegas dining at some deluxe food palace where it’s all about show-me-the-money. That doesn’t mean that these temples don’t serve fine, fine food, but the setting seems wrong, sort of crass and entirely from another era. Has the pendulum swung away from ostentation towards a more personal, intimate dining experience? Will there be pent up demand for ostentation or is there a new dining culture emerging?

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Prosciutto e melone, does it get any better than this?

Somethings should not be tampered with, and I've come to the conclusion that prosciutto and melon is one of those things. That's not to say I haven't tried: melon ice cream, powdered prosciutto, wrapping the prosciutto  around little mouth size bites of melon, or wondering if a mint chiffonade would spark up the flavors, but…

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