Prosciutto di San Daniele & White Bean Crostini


 ¼ cup olive oil
  4 garlic cloves, sliced
  1 (15oz) can white beans, rinsed
      and drained

 ¼ cup roughly chopped parsley

  1 teaspoon lemon juice

  ½ teaspoon salt
  ¼ teaspoon aleppo chili flakes
 12 oz baguette, sliced ½-inch thick, toasted

4-5 slices Prosciutto di San Daniele, halved


Heat olive oil over medium-high heat. Add garlic; cook and stir until fragrant and edges just begin to brown, 2-3 minutes. 


Add beans. Cook and stir until oil has been absorbed and beans begin to get mushy, about 3 minutes. Remove from heat; add parsley, lemon, salt and chili; stir until combined. 


Divide white bean spread among all slices. Drape half a slice of prosciutto over each toast.


Makes 8 pieces 

Pesto Pizzas with Prosciutto di San Daniele & Burrata


¾ cups loosely packed basil, plus small
    leaves for garnish
¼ cup olive oil

¼ cup walnuts
 2 tablespoons grated parmesan cheese

 1 small garlic clove

¼  teaspoon salt
  4 flatbreads or naan
  8 ounces burrata cheese

  8 slices Prosciutto di San Daniele, halved

     Pepper, to taste


Preheat broiler to HI. In food processor, combine basil, oil, walnuts, cheese, garlic and salt; whirl until smooth.


On a sheet tray, arrange flatbreads. Place under broiler until golden and toasted, about 4 minutes. Turn over and toast until golden, 4 more minutes. Remove from oven, spread each with 2 tablespoons of the pesto. Return to oven for 1 more minute or until pesto is fragrant and set. Remove from oven and transfer to a cooling rack.


Gently break burrata apart and divide evenly among each pizza. Drape 4 halves of Prosciutto di San Daniele over cheese. Season with pepper and reserved basil leaves if desired.


Makes 4 pizzas 

Peaches & Prosciutto di San Daniele


1 large peach
4 slices Prosciutto di San Daniele, halved lengthwise

8 medium-sized basil leaves


Cut peach in half, remove pit. Cut each half into four wedges.


Lay half a slice of prosciutto on cutting board. Place a basil leaf and peach wedge on one end and roll until prosciutto wraps completely around wedge. Repeat with remaining ingredients.

Makes 8 bites 

Tarragon Wedge Salad with Prosciutto di San Daniele

3 little gem lettuce heads 

3 little gem lettuce heads Salt to taste

1 cup sliced grape tomatoes

8 slices Prosciutto di San Daniele

Pepper, to taste


 ½ cup sour cream
  2 tablespoon mayonnaise

  2 tablespoon lemon juice

 ½ teaspoon salt
 ⅓ cup chopped tarragon


Prepare tarragon dressing by combining sour cream, mayonnaise, lemon juice, salt and tarragon; whisk together.


Depending on the size, halve or quarter lettuce heads. Arrange on plates.


Drizzle with tarragon dressing. Divide tomatoes evenly and drape prosciutto over salad. Garnish with freshly cracked pepper, if desired.


Makes 4 starter salads or 2 main salads

Prosciutto Di San Daniele Lasagna Verde

This beautifully layered spinach lasagna incorporates porcini mushrooms, Grana Padano and thinly sliced Prosciutto di San Daniele from Canadian Chef Victor Barry.


For the bechamel:

4 ½ cups of unsalted butter

6 cups of all-purpose flour

22 cups of whole milk

3 tbsp of salt

For the green pasta dough: 

 52.5 oz of fresh spinach

    24 oz of whole large eggs

  6 lbs of “00” flour

 4 tbsp of salt

 3 tbsp of ground nutmeg

Additional items:

50 pieces of porcini mushrooms
54 slices of Prosciutto di San Daniele 
1 kg (2 lbs) of grated Grana Padano 
4 cups of grated mozzarella



Make the bechamel: 
In a wide bottom pot, melt the butter until frothy on medium heat. While whisking vigorously, begin adding in the flour. Continue to whisk and cook for about 5- 10 minutes. The mixture will look crumbly and smell toasted. 


While still continuously whisking, pour in the milk, add the salt and nutmeg. Turn the heat up to medium high and continue to cook until the mixture thickens and completely coats the back of a wooden spoon. Remove from heat.  


Make the green pasta dough:  
Blanch the spinach in boiling water for 1 minute. Remove and shock it in ice water. Squeeze the water out of the spinach and puree it in a blender. It must be smooth making sure there are no fibres or strands. 


Place all the ingredients in a stand mixer using a kneader attachment. Knead until the dough is one even colour of green. Remove the dough from the mixer and knead it by hand to form a ball.

Wrap and leave in the fridge to relax for at least 1 hour. 


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 3. Roll out pasta sheets as large as the pan being used if possible. You may also roll out sheets half the size and use two sheets per layer. 


Get a large pot of salted water boiling and blanch sheets for 3 minutes and shock in ice. Get a tray ready with parchment and vegetable oil, place the first layer of blanched pasta on the parchment and drizzle with the oil. Repeat layers until all sheets are done.


Make the lasagna: 
Preheat oven to 375F. Grease the pan you will be using. Slice the porcini mushrooms into thin slices (use a mandolin if possible). Begin layering the lasagna. 
 One layer of pasta 
 One layer of bechamel
 One layer of grated Grana Padano 
 One layer of porcini mushrooms  
 One layer of Prosciutto di San Daniele 
 Repeat layers nine times


On the last layer of pasta, spread the grated mozzarella and dust with Grana Padano. Cover the tray with aluminum foil for first baking part for 30 minutes. 

Remove foil and continue cooking until the lasagna is cooked through, approximately 30 – 45 minutes. Top should be golden-brown in colour and edges should be crispy. 


To plate: 
Cut the lasagna into as many slices as you’d like. Place on a plate and drizzle with olive oil. 

Makes 6 servings. 

Prosciutto di San Daniele Cinderella Squash Triangolini

This delicious fresh pasta recipe from Canadian Chef Victor Barry features Cinderella squash, named for its resemblance to the coach in a certain fairy tale. 


For the whipped ricotta:

 1 16 oz. container fresh ricotta

      3 tablespoons olive oil

     ½ teaspoon salt

      2 teaspoons ground nutmeg


For the Cinderella squash filling:

    ¼ cup olive oil

     1 onion

     2 cloves of garlic

     2 teaspoons ground nutmeg   

     ½ cup sherry vinegar
      2 allspice berries

      4 whole cloves

      1 medium Cinderella squash

         Salt to taste.

For the pasta dough

¾ cups  “00” flour*

  20 extra large egg yolks

    1 teaspoon salt   

    2 tablespoons grated Grana Padano

    2 tablespoons melted butter


For plating:

12 slices of Prosciutto di San Daniele

  6 tablespoons grated Grana Padano

   6 Amaretti cookies


Make the whipped ricotta:

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


Make the Cinderella squash filling:

Set the oven to 350F. Cut the squash in 1/8 wedges and clean out the seeds. Roast the squash until it is cooked through. Reduce the temperature to 200F and cook the squash for another 30 minutes to dry it out. Remove the squash from the oven and leave out to cool.


In a wide pot, heat the olive oil. Sweat the onion and garlic with the nutmeg, allspice and cloves until soft.


When the squash has cooled, remove the skin. In a food processor, combine the squash with the onion, garlic and spice mixture, sherry vinegar and whipped ricotta mixture. Process until smooth.


Make the pasta:

Pour the flour, egg yolks, salt, and 2 tablespoons Grana Padano into a stand mixer bowl. Using the kneader attachment, knead for 25 minutes. Remove the dough from the mixer and knead by hand to form a ball. Wrap and allow to cool for a 1 hour in the fridge.


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 dough into squares, 2¾ inches x 2¾ inches. Add a 1 tablespoon of squash filling in the middle. Wet all sides of the square and fold into a triangle.


In a pot of salted boiling water, cook the pasta for 3 minutes. Pour the pasta out into a tray and sprinkle with Grana Padano.


Make the brown butter:

Melt the butter in a pan. When the butter is fully melted and begins to froth, start whisking. Make sure the whisk touches the bottom of the pan to ensure the milk particles do not stick and burn. You are finished when you smell a nutty aroma and the milk particles in the butter have turned golden-brown. Pour the brown butter over the pasta.


For plating:

In a hot pan with a little oil, cook the Prosciutto di San Daniele until crispy.


Place 6 pieces of Tagliolini on each plate. Arrange two slices of crispy Prosciutto di San Daniele on top. Scoop up any remaining brown butter from the tray and pour over the pasta.


Sprinkle Grana Padano and a crushed amaretti cookie over the pasta.


Makes 6 servings.

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

White Bean Soup with Prosciutto di San Daniele
and Grana Padano

Enjoy this hearty, satisfying soup from Canadian Chef Victor Barry.


For the Chicken Stock:

 1 whole chicken

 8 litres of water

For the Sofrito:

 4 pieces of garlic

 1 piece of onion 

 2 cups of olive oil

For the White Bean Soup:

  1 Cup Sofrito

10 cups white chicken stock

 ½ bunch Tuscan kale

  3 cups Prosciutto di San Daniele 

  2 cups white beans

 1 tablespoon ground black pepper

 1 pinch ground cloves

 1 teaspoon ground nutmeg

 3 tablespoons ground mustard

For plating:

 2 tbsp Grana Padano 
 1 tbsp grated Grana Padano 
 1 tbsp chopped chives 



Make the chicken stock: 

Boil the chicken for 45 minutes. Be sure to skim the top off the liquid while it’s coming up to a boil to remove any foam. Chef's note: Save the chicken meat to make chicken sandwiches.


Make the Sofrito:

Chop the garlic. Dice the onions. Pour into a pot with the chicken broth, and bring it all up to a low simmer. Cook out until the onions are soft.

Make the soup:

Cut the Prosciutto di San Daniele into batonettes (similar to a matchstick but slightly thicker). Remove the stem from the kale and cut it into smaller pieces. Place everything in the pressure cooker and cook for 20 minutes. 


Pour 2 cups of white bean soup into a bowl, finish with the Grana Padano and chives on top.


Makes 6 servings

Prosciutto di San Daniele fruit “Sushi”

Sweet mango, tangy chives and luscious avocado combine with Prosciutto di San Daniele for a delicious, sweet and savory snack.


 8 slices Prosciutto di San Daniele

½ of an avocado

½ of a mango 

12 chives


Arrange two slices of Prosciutto di San Daniele side by side, overlapping
by ½ inch to make a rectangle. Cut avocado and mango into matchsticks (about 4 inches long). Place a few pieces of avocado, mango and chives in a mound, crosswise, at one end of the prosciutto rectangle and roll up tightly. Cut the roll into 4 pieces. Repeat with remaining prosciutto, avocado, mango and chives.


Makes 32 pieces 

Peach and Prosciutto di San Daniele Salad


  4 peaches, cut into thirds, pits removed
  4 cups baby spinach

1½ cups chopped snow peas

  ½ cup sliced red onion
  8 cherry tomatoes, halved

  ½ cup coarsely grated seedless cucumber
  1 tablespoon chopped fresh mint


  3 tablespoons olive oil
  1 tablespoon red wine or balsamic vinegar
 ¼ teaspoon salt
 ⅛ teaspoon black pepper
12 thin slices (about 6 ounces)

     Prosciutto di San Daniele

     Mint sprigs (optional)


Heat broiler. Place peaches cut-side up on a broiler pan. Broil until edges are golden and flecked with brown, 3 to 6 minutes. In a large bowl, toss spinach, snow peas, onion, tomatoes, cucumber and mint. In a small bowl, combine oil, vinegar, salt and pepper. Add to salad and toss. Wrap a slice of Prosciutto di San Daniele around each peach piece. To serve, divide salad equally between four plates. Place three of the wrapped peaches alongside each salad. Garnish with a mint sprig, if desired.

Makes 4 portions

Prosciutto di San Daniele and Grana Padano Grape Bites


10  half slices of Prosciutto di San Daniele, folded to 1¼-inch squares 
10  1- to 1¼-inch chunks Grana Padano
10  red seedless grapes, rinsed and drained
10  small basil leaves, rinsed and drained  
      Aged balsamic vinegar


Using a toothpick, skewer one of each ingredient in any order you prefer. Arrange on a platter and finish with a drizzle of balsamic vinegar. 

Makes 10 skewers 





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