For pasta dough:

¾ cups  “00” or all purpose flour*
  20 extra large egg yolks 
    1 tsp of salt


Potato Gnocchi with Brown Butter and Prosciutto di Parma

Potato Gnocchi with Prosciutto Parma_web


Ingredients for Gnocchi

4 medium russet potatoes

2 tsp salt

1/8 tsp white pepper

1 cup Grana Padano cheese, finely grated

1 egg, whisked

1 1/2 cup AP flour

Prosciutto di Parma


Ingredients for Brown Butter

1 cup butter


Roast potatoes in 350 F oven until soft, 45-60 minutes. Scoop out flesh and pass through a ricer (or mash well).


Spread potatoes out on the work surface and sprinkle with salt, pepper, Grana Padano cheese, egg, and flour. Using a fork, gently begin to mix dough just until it comes together, you may need a bit more flour. Do not over mix.


Cut a chunk off of dough and roll out into a long tube about 1/2" diameter. Cut small pieces and roll on a ridged gnocchi board if you have/want to.


In a sauce pot, add butter and cook over medium heat stirring every so often until butter turns brown and smells nutty, then remove from heat.


Blanch gnocchi in salted simmering water for approximately 3-5 minutes until they float. Toss gnocchi in brown butter and a bit of flaky sea salt and plate.


Top with slices of Prosciutto di Parma

Makes 2 servings. 


Endive, Warm Lentil Vinaigrette, Cruschi Peppers & Prosciutto di Parma 

Endive, Warm Lentil Vinaigrette,  & Pros


 1 carrot, small dice
 2 shallot, small dice
 1 clove garlic, mince
 1 stick celery, small dice
 1 small can lentils, drained (or cook your own)
 4 tbsp sherry vinegar

  4 tbsp olive oil
  1 small red endive, leaves removed from core

  ¼ cup cruschi peppers

7-8 slices of Prosciutto di Parma


In a frying pan, on medium high heat, add a bit of olive oil, carrots, and shallots and sauté for 1 minute. Add garlic and cook for 30 more seconds. Add celery, lentils, sherry vinegar, and remaining olive oil, bring to boil and turn off immediately.


On a platter, arrange endive leaves and spoon warm vinaigrette all over.


Top with Prosciutto di Parma and cruschi peppers

Makes 2 servings 


Summer Peaches with Blue Cheese, Maple Pecans, & Prosciutto di Parma

Prosciutto di Parma, Ontario peaches, bl


    2 peaches, quartered

    8 slices of Prosciutto di Parma

100 grams of blue cheese

For the Maple Pecans

  1 cup pecans

  2 tbsp maple syrup

  ½ tsp salt


In a dry, non-stick frying pan, toast the pecans on medium heat, moving around constantly until they start to smell nutty. Add maple and salt and toss quickly to coat evenly. Cook 2-4 minutes until maple is reduced and begins to crystalize. Cool pecans completely.


Cut peaches into wedges and arrange on plate. Cut chunks of your favorite blue cheese and arrange with peaches. Finish with maple pecans, Prosciutto di Parma, and drizzle with a bit of olive oil.


Makes 2 servings. 


Grilled Bread, Tomato & Prosciutto Di Parma



6 slices rustic country-style bread, ½ to 3/4-inch thick
4 ripe tomatoes
2 cloves garlic, peeled
   Kosher salt
3 tablespoons extra virgin olive oil
6 paper-thin slices Prosciutto di Parma
   Cured olives as a garnish


Preheat an outdoor grill over medium heat.


Slice two of the tomatoes into thin slices and reserve.  

Grill the bread on an outdoor grill, toast in the toaster or under a broiler until golden on each side.  Holding the garlic clove, lightly grate or rub the garlic on one side of the toasted bread. 


Cut the remaining 2 tomatoes in half and cupping half of a tomato in the palm of your hand, rub the toast with the tomato, squeezing slightly as you go along to leave pulp, seeds, and juice.


Place slices of tomato onto the top.  Sprinkle with salt. Twist and curl  a slice of Prosciutto di Parma and place it onto the top of the tomatoes.

Serve immediately garnished with olives alongside.

Serves 6


Creamy Tomato Chickpeas & Prosciutto Di Parma

Creamy Tomato Chick Peas with Prosciutto


  2  garlic cloves, sliced

  2 tablespoons olive oil
  1  tablespoon tomato paste

  ½ teaspoon smoked paprika

  ¼ cup stock
  ¼ cup heavy cream

  ½ teaspoon salt
  2  tablespoons finely chopped chives


Cook garlic in oil over medium heat until fragrant but not brown, 1-2 minutes. Add paprika and tomato paste; dissolve into oil. Reduce heat to low.


Add chickpeas and heavy cream; stir until cream is tinted red and chickpeas are coated. Add stock and season with salt. Cook until broth is slightly reduced, another 1 minute. Stir in parsley.


Serve with toasted bread and sliced Prosciutto di Parma.


Makes 2 servings. 


Farro & Fennel Salad with Crispy Prosciutto di Parma

Farro and Fennel Salad with Crispy Prosc


   3 slices Prosciutto di Parma

   1 cup farro, cooked and cooled
      (or 2 ¼ cups cooked)

  ½ small fennel bulb, cored and thinly sliced

  ⅓ cup chopped herbs, such as
      parsley, tarragon and dill​


  1 tablespoon olive oil

  4 teaspoon sherry vinegar

  1 teaspoon honey

  ½ teaspoon salt

   2 soft-boiled eggs, optional


Roughly chop Prosciutto di Parma. In a nonstick skillet over medium-high heat, cook and stir Prosciutto di Parma until crispy, about 5 minutes. Remove from heat and cool.


In a large bowl, combine farro, fennel, herbs and half of the Prosciutto di Parma.


In a small bowl, whisk together oil, vinegar, honey and salt. Add to farro and toss until well coated. Season with salt and pepper as needed.


Garnish with remaining Prosciutto di Parma and roughly chopped eggs, if desired.


Makes 4-6 servings. 


Toasted Orzo with Prosciutto di Parma & Peas

Toasted Orzo with Prosciutto di Parma an

 ½ cup frozen peas, thawed

 ⅓ cup grated grana cheese

  2 tablespoons heavy cream
  2oz Prosciutto di Parma, roughly chopped


In a medium saucepan, heat oil over medium-high.


Add orzo and garlic, cook and stir until orzo is golden brown, about 5 minutes. Add water, bring to a boil. Reduce to a simmer and cover; cook 10 minutes.


Remove orzo from heat. Stir in peas , cheese and heavy cream and Prosciutto di Parma.
Serve immediately.


Makes 2 servings as a main, 4 servings as a side


   2 tablespoons olive oil
8oz orzo (1 cup)
    1 garlic clove, minced

3/4 teaspoon salt
1 ½ cups water


Potato, Egg & Prosciutto di Parma Pie

Prosciutto di Parma, Potato and Egg Pie


6 tablespoons plus
1 teaspoon olive oil, divided
1½ pounds Yukon gold potatoes,
peeled, quartered lengthwise and cut into ¼-inch-thick slices


1 small onion, halved and thinly sliced 

1 teaspoon salt, divided
   Pepper, to taste

8 eggs
4 ounces Prosciutto di Parma, diced


Preheat oven to 400 degrees. Set rack in lower third of oven.


In a large bowl, combine 4 tablespoons of the oil, potatoes, onion, ½ teaspoon of the salt and some pepper; toss until potatoes are separated and well coated. Heat 2 tablespoons of the oil in a 10-inch nonstick skillet over medium-high heat until oil is shimmering. Reduce to medium-low, add potato onion mix; set bowl aside. Cover and cook, stirring with rubber spatula every 5 minutes until potatoes are tender, about 11 minutes.


Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Separate Prosciutto di Parma and add to bowl. Using rubber spatula, fold hot potato onion mix into eggs until combined.


Return skillet to medium heat, add remaining teaspoon of oil. Add egg-potato mixture, tap the pan on counter surface 3 times. Transfer skillet to preheated oven, bake uncovered 10 minutes. Remove from heat, cover and rest 10 more minutes. Serve warm with side salad, if desired.


Makes 6-8 servings


Zucchini Fritti With Crisp Prosciutto Di Parma & Hot Honey


A wonderful snack or appetizer from Canadian Chef Victor Barry.


For the crispy Prosciutto:

  6 slices of Prosciutto di Parma

For the fried zucchini:

6 pieces of zucchini
   (2 zucchini will be enough)
  4 cups of buttermilk 
  4 cups of flour
     Salt to taste


For the hot honey:

   1 bottle of Billy Bee’s


   1 small Anaheim chili

For plating:

   2 large mint leaves
   6 oregano leaves


Make the crispy Prosciutto di Parma:
Turn the oven on to 200F. Take two baking sheets and 2 pieces of parchment paper. Take 6 thin pieces of Prosciutto di Parma and lay them down on one tray lined with one sheet of parchment paper. Place the other parchment paper on top and the second tray on top of the parchment to keep them flat. Place the Prosciutto di Parma in the oven to crisp up. 


Make the fried zucchini:
Process the zucchini through a spiralizer to get long pappardelle strands. Toss the zucchini in a bowl with the buttermilk, making sure to shake off as much excess liquid as possible. 

Toss in the bowl with the flour, making sure to shake off as much excess flour. Deep fry at 375F until golden-brown. Remove from oil and toss in a bowl lined with paper towel to get rid of extra grease and toss with some salt.


Create the hot honey:
Remove the stem from the Anaheim chili. Roast the chili in the oven until it begins to colour. Blend the honey with the chili in a blender until the Anaheim is completely pureed. Pour the honey mixture in a pot and simmer for 45 minutes. 


To plate: 
Place the fried zucchini in a bowl, drizzle the hot honey over top. Break the Prosciutto di Parma into bits and sprinkle over top. Rip the leaves of mint and oregano and sprinkle over top. 


Makes 6 servings. 


Prosciutto Di Parma Consommé Prosciutto Agnoli


Enjoy this tasty soup from Canadian Chef Victor Barry.


For the chicken stock:

   1 whole chicken
  8  litres of water

For the consommé:

     2 lbs Prosciutto di Parma ends
  6.5 lbs chicken stock 
     5 pieces of cloves
     1 piece of all spice
     2 pieces of cinnamon sticks
    ¼ tsp nutmeg
    ½ bunch of thyme
     2 pieces of bay leaves
  1½ pieces of onions
     1 cup of ground pork meat 
     8 egg whites


For the filling:

   1 cup Prosciutto di Parma 
      meat from consommé
  ¼ cup onions from consommé
   2 tbsp of breadcrumbs 
   3 tbsp of whole milk
   ¼ cup of grated Grana Padano


Make the chicken stock: 
Boil for 45 minutes and be sure to skim the top of the liquid while it’s coming up to a boil to remove any foam. Save the chicken meat to make chicken salad.


Consommé recipe:
Chop one whole onion and char the half piece in a dry fry pan, don’t be afraid to burn it. 
Place chicken stock, Prosciutto di Parma ends, onions, all spices and herbs in a large pot and bring to a boil. Turn the heat down low, the stock must stay at a very gentle simmer and cook for 3 hours. Strain the liquid. Reserve liquid in pot and then everything else. 


Whisk together the egg whites and ground pork. Bring the consommé back up to a boil then turn off. Add 4 pieces of ice cubes.Whisk in the egg whites and pork mixture for 5 seconds.  Stir with wooden spoon for 8 seconds. Bring the consommé back up to a boil on medium high heat and cook for 10 minutes. Gently strain through a cheese cloth. 


Create filling:
Remove the meat from any large pieces of fat and skin. Set up a meat grinder with a small holed dial. Process the Prosciutto di Parma and onion through the grinder. Soak the breadcrumbs with the milk. Pour all ingredients in a bowl and mix thoroughly until emulsified. 


Make the pasta dough: 
Pour ingredients into a stand mixer with a kneader attachment and mix for 15 minutes or until a dough in formed. Remove the dough form the mixer and knead by hand to form a ball. Wrap and allow to cool for 1 hour in the fridge.


Using a rolling pin, roll out the dough until it is thin enough to put through a pasta roller. Always have the roller starting at the widest setting to begin and use flour on the pasta between each sheeting. Roll out the dough and fold in three parts. Roll it out again with the rolling pin until it is thin enough to pass through the sheeter. Continue to pass the dough through the sheeter until you reach number 1. 


Cut the pasta into even 2 inch squares. Add the Prosciutto di Parma filling in the middle and wet all sides of the pasta. Fold into a triangle. Pinch the middle in slightly to attach two of the end tips together. Pinch tight. In a pot of salted boiling water, cook the pasta for 3 minutes. 


To plate: 
Pour 8 hot pieces of agnoli in a bowl and cover with 1 ½ cups of consommé. 


Makes 6 servings. 

* Chef Barry says: Take the time to source out 00 flour as it will make a significant difference in taste.


Prosciutto di Parma Ricotta Tortellini


Rich ricotta meets savory Prosciutto di Parma in this recipe from Canadian Chef Victor Barry.


For the ricotta filling:

   1 16 oz. container fresh ricotta

 2 ½ tablespoons olive oil

   ½ teaspoon salt

    2 teaspoons ground nutmeg


For plating:

12 slices Prosciutto di Parma

12 tablespoons grated
      Grana Padano

For the pasta dough:

¾ cups  “00” flour*

  20 extra large egg yolks

    1 teaspoon salt   

   ¼ cup grated Grana Padano

    4 tablespoons unsalted butter


Make the ricotta filling:

Place the ricotta, olive oil, salt and ground nutmeg in a food processor and blend until smooth and emulsified.


Make the pasta dough:

Pour the flour, egg yolks, salt, and ¼ cup grated Grana Padano into a stand mixer bowl. Mix with the kneader attachment for 25 minutes. Remove the dough from the mixer and knead by hand to form a ball. Wrap and allow to cool in the fridge for 1 hour.


With a rolling pin, roll the dough out until it is thin enough to put through a pasta machine at the widest setting. Pass the dough through the machine, then fold onto itself in three parts. Flour the pasta between each rolling. Roll the pasta out again with the rolling pin until it is thin enough to pass through the machine at the next thinnest setting. Continue to pass the dough through the machine, flouring between each rolling, until you have reached the thinnest setting.


Cut the pasta into squares, about 2¾ inches x 2¾ inches. Add a spoonful of the ricotta filling in the center of the square and wet all the edges. Fold the square into a triangle, pinching the middle in slightly to bring the two corners together. Pinch the end tips together tightly.


Bring a pot of salted water to a boil. Cook the tortellini for 3 minutes. Place tortellini on a plate and sprinkle Grana Padano on top. Melt the 4 tablespoons of unsalted butter until frothy and pour over the tortellini.

To plate: 

Spread the two slices of Prosciutto di Parma on a plate, arrange the tortellini on top. Sprinkle with Grana Padano.


Makes 6 servings.

* Chef Barry says: Take the time to source out 00 flour as it will make a significant difference in taste.


Prosciutto di Parma, Grana Padano & Prosciutto di San Daniele with Roasted Grapes and Balsamic Vinegar

Mixed (PDP, PSDP, GP) -Roasted Grapes &

Enjoy grapes a new way with this recipe from Canadian Chef Victor Barry.


 36 red seedless grapes 
   1 Anaheim chili, thinly sliced

  ¼ cup unsalted butter 
   1 clove of garlic

   4 thin slices of Prosciutto di Parma

   4 thin slices of Prosciutto San Daniele 
    1 tablespoon of crumbled Grana Padano 
    1 tablespoon balsamic vinegar



Slice each grape in half. Slice 6 rings from the Anaheim chili, as thinly as possible. Cut 4 slices of garlic, as thinly as possible.


Melt the butter in a pan. When the butter is fully melted and begins to froth begin whisking, making sure the whisk touches the bottom of the pan to ensure the milk particles do not stick and burn. You will know you are finished when you notice a nutty aroma and the milk particles in the butter have turned a golden-brown colour.


Add the garlic and grapes to brown butter and cook until the grapes are hot. Turn off the heat and add the Anaheim chilies.

To plate: 

Arrange 4 thin slices of Prosciutto di Parma and Prosciutto di San Daniele on a plate. Spread the roasted grapes over the prosciutto slices. Sprinkle Grana Padano over the grapes and drizzle with balsamic vinegar.


Open-Faced Breakfast Sandwich with Prosciutto di Parma

Open Faced Breakfast Sandwich with Prosc

What could possibly be better than prosciutto and eggs? If you’re looking for a simple, yet sophisticated breakfast to impress guests or to treat yourself, these prosciutto and eggs sandwiches are perfect no matter what the season.


8 sliced roma tomatoes

4 slices thick, crusty bread

   Extra-virgin olive oil

4 eggs 

½ cup arugula

4 slices Prosciutto di Parma

   Cracked pepper and sea salt, to taste


Preheat oven to 400°F. Place tomatoes on small baking sheet and roast until just tender, 10 minutes. Reduce oven temperature to 350°F. Arrange bread on another baking sheet; brush with 1 tablespoon oil and sprinkle with salt and pepper, to taste. Place in oven and toast just until golden, about 5 minutes. 


Meanwhile, heat 2 tablespoons oil in a large skillet and fry eggs sunny side up, or as desired. 


To assemble the sandwiches, place one slice of toast on each plate. Top each with ¼ of the arugula, 2 tomato slices, a fried egg and one slice of Prosciutto di Parma. Finish with cracked pepper and sea salt, to taste. 


Makes 4 servings


Portobello Mushrooms with Prosciutto di Parma & Goat Cheese

Portobello Mushrooms Stuffed with Prosci


3 tablespoons olive oil
2 cloves garlic, crushed
4 large portobello mushrooms, stems removed
½ teaspoon salt

8 oil-packed sun-dried tomatoes, drained,

   coarsely chopped


¾ cup crumbled goat cheese
8 thin slices (about 4 ounces) 

   Prosciutto di Parma 
1 tablespoon minced, fresh sage


In a small saucepan over low heat, warm oil. Sauté garlic until fragrant, about 4 minutes. Remove from heat; set aside. Prepare a gas or charcoal grill to cook on medium heat. Lightly oil the grill rack. Brush both sides of mushrooms with the garlic oil. Sprinkle with salt and place in the center of the grill with the gill-side down; cover. Grill until they give off their juices, about 3 minutes.


Turn mushrooms and top with tomatoes and cheese. Cover; grill until cheese melts, about 3 minutes.


Remove to serving plates, drape Prosciutto di Parma slices over the mushrooms. Sprinkle with sage and serve. 

Makes about 4 portions


Ziti with Roasted Cauliflower, Prosciutto di Parma & Toasted Breadcrumbs

PdiP_Ziti with Roasted Cauliflower and P


8 slices Prosciutto di Parma (4 ounces), divided

2 slices country-style bread, crusts removed,

   torn into pieces

⅓ cup olive oil, divided

1 large head cauliflower (about 2½ pounds),

   trimmed and chopped

2 tablespoons salt, divided

8 ounces dry ziti 

4 cloves garlic, finely chopped

½ cup dry, white wine

½ cup chopped flat-leaf parsley

¼ teaspoon hot red pepper flakes, or to taste 


Preheat oven to 425°F. With a sharp knife, chop 4 slices of the Prosciutto di Parma (including all of the fat) into small pieces; cut remaining prosciutto into 1-inch strips. In a food processor, pulse the bread to form crumbs. In an ovenproof pan, mix the breadcrumbs with 1 tablespoon of the olive oil. Toast in the oven until golden and crisp, stirring once or twice, about 5 minutes.


On a large baking sheet, mix cauliflower with 3 tablespoons of the olive oil and ¼ teaspoon of the salt. Roast until browned, stirring occasionally, about 30 minutes. Meanwhile, fill a large pot with 4 quarts of water and add remaining salt; bring to a boil. Add ziti and cook until al dente, 10 to 12 minutes. When done, drain well, reserving 1 cup pasta water.


While pasta cooks, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped Prosciutto di Parma and cook until crisp, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir in pasta, roasted cauliflower and wine. Stir well, adding small amounts of pasta water, as needed, for a saucy consistency. Stir in parsley and hot pepper flakes. To serve, spoon pasta into shallow bowls. Top with Prosciutto di Parma strips and bread crumbs.  


Makes about 4 portions


Pizza Margherita with Prosciutto di Parma and Poached Egg

Pizza Margherita with Prosciutto di Parm

Enliven your pizza with authentic Prosciutto di Parma.


1 tablespoon plus 1¼ teaspoon salt, divided
   4 tablespoons olive oil, divided
   6 plum tomatoes, skinned and seeded
 ¼ teaspoon salt
   1 pound pizza dough
   2 cups coarsely grated fresh mozzarella cheese (8 ounces)
   4 large eggs
   6 slices Prosciutto di Parma (3 ounces), halved lengthwise
 ⅓ cup fresh basil leaves, cut in thin ribbons
      Freshly ground black pepper (optional)


Preheat oven to 500º F. Fill a large shallow saucepan with about 3 inches of water and 1 tablespoon salt, bring to a gentle simmer.


Brush 2 baking sheets with 3 tablespoons of the olive oil.


With a sharp knife, chop tomatoes, sprinkle with ¼ teaspoon salt, place in a sieve, and drain 5 minutes; discard juice. In a small bowl, mix tomatoes with 1 tablespoon oil.


Cut pizza dough in 4 pieces. On oiled baking sheets, pat and stretch each one to make an 8-inch round. On each pizza round, spread tomatoes and sprinkle with mozzarella. Bake until dough is browned and cheese is melted, about 12 minutes.


Break an egg into a small bowl; place the bowl close to the simmering water and slide the egg into the water. With a large spoon, nudge the egg white toward the yolk; repeat with the other eggs. Turn off the heat, cover and cook just until the white sets and the yolk is still soft, about 2 minutes.


Meanwhile, place each pizza on a dinner plate. Arrange Prosciutto di Parma strips on top; sprinkle with basil ribbons. Lift each egg with a slotted spoon and set on top of a pizza; drizzle with remaining olive oil and sprinkle with black pepper if desired. 


Makes 4 individual-sized pizzas