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.

Ingredients

 8 slices Prosciutto di San Daniele

½ of an avocado

½ of a mango 

12 chives

Directions

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

Ingredients

  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

Directions

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

Mint sprigs (optional)

Prosciutto di San Daniele and Grana Padano Grape Bites

Ingredients

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

Directions

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 
 

Minestrone Soup with Grana Padano

 

Using the Grana Padano rind in this minestrone soup adds an extra depth of flavor. Make it over the weekend and enjoy all week! This soup pairs perfectly with a grilled cheese sandwich for the ultimate lunch or weeknight dinner. 

Ingredients

 3 tablespoon extra-virgin olive oil

 1 cup diced yellow onion

½ cup diced red onion

 3 cloves garlic, finely chopped

 1 cup diced carrots

 1 cup diced celery

 1 cup diced fennel

 1 cup diced red potatoes

 1  cup diced zucchini

   black pepper, to taste

4 cups vegetable stock

1 Grana Padano cheese rind

1 cup small pasta, cooked and drained

1 cup canned cannellini beans, rinsed

   and drained

¾ cup Grana Padano cheese


  2 cups kale, bottom stems removed

     Kosher salt and freshly ground

Directions

In a large saucepan over medium-high heat, heat olive oil. Add white and red onion and cook two minutes or until caramelized.

 

Add garlic and cook about one minute. Add carrots and celery; cook until slightly softened and translucent. Next, add fennel, potatoes, and zucchini, stirring after each addition. Meanwhile, chop the greens.

 

Add stock and cheese rind to the pot. Bring soup to a boil. Add chopped kale and season with salt and pepper. Reduce to a simmer and cook for 15 minutes.

 

Add the cooked pasta and cannellini beans and cook for 5 more minutes. Remove from heat and season to taste with salt and pepper.

 

Top each bowl of soup evenly with freshly grated Grana Padano cheese and a drizzle of olive oil.

 

Makes 6 servings 

Savory Bread Pudding with Mushrooms, Spinach
and Grana Padano

Ingredients

   Olive oil

1 loaf crusty, country-style white bread

 1 cup grated Grana Padano

 4 teaspoons chopped fresh thyme

 1 tablespoon chopped garlic

½ (5-ounce) container baby spinach, rinsed

½ pound button mushrooms, trimmed and sliced

½ pound shitake mushroom, stems discarded,

 

1½ cups finely chopped onions

1½ cups thinly sliced celery
  ½ cup chopped fresh parsley
  ¼ cup chopped fresh chives 
3½ cups heavy whipping cream
  4 large eggs
1¼ teaspoons salt 
 ¼ teaspoon ground black pepper
     Chopped parsley and grated

Directions

Preheat oven to 375°F. Oil a glass baking dish, sized 13 in. x 9 in. x 2 in.  In a large bowl, toss together the bread cubes, ¼ cup of Grana Padano, 2 tablespoons oil, thyme and garlic. Spread out onto a large baking sheet and bake until golden brown, stirring occasionally, 5 to 8 minutes. Return toasted bread cubes to the large bowl.

 

Meanwhile, in a medium saucepan, bring spinach and water to a boil. Cook, and drain thoroughly. Let cool for 5 minutes, then coarsely chop. In a large skillet, heat 2 tablespoons oil. Add mushrooms, onions and celery; sauté until the juices have evaporated. Add chopped spinach, sautéed vegetables, parsley and chives to the bread bowl.

 

In a medium bowl, whisk together heavy cream, eggs, salt and ground pepper. Fold into bread bowl mixture; transfer to the prepared baking dish. Sprinkle remaining ¾ cup Grana Padano cheese on top. Cover tightly with aluminum foil and bake until set, 50 to 60 minutes. Remove foil and place the baking dish under the broiler just long enough to brown. Garnish with chopped parsley and more grated Grana Padano. 

 

Makes 8-10 servings 
 

caps sliced

(apx. 1 pound), cut into 1-inch cubes (10 cups)

Grana Padano for garnish

Shaved Zucchini and Asparagus Salad with Grana Padano

Ingredients

1 cup raw asparagus shavings (use vegetable peeler) 

¾ cup shaved Grana Padano, packed 

½ cup raw, green zucchini shavings  

(use vegetable peeler)

½ cup finely chopped onions 

6 tablespoons extra-virgin olive oil

¼ cup toasted pine nuts

¼ cup fresh, flat leaf parsley leaves


¼ cup fresh oregano leaves
3 tablespoons lemon juice
1 small shallot, finely chopped  
1 teaspoon finely grated lemon rind 
¾ to 1 teaspoon salt 
¼ teaspoon ground black pepper
    Shaved Grana Padano for garnish 

Directions

In a large bowl, toss all ingredients together. Transfer to a platter and garnish with more shaved Grana Padano. 

Makes about 4 cups 
 

Open-Faced Breakfast Sandwich with Prosciutto di Parma

 

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.

Ingredients

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

Directions

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. Finish with cracked pepper and sea salt, to taste. 

 

Makes 4 servings

Portobello Mushrooms with Prosciutto di Parma and Goat Cheese

coarsely chopped

Ingredients

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

8 oil-packed sun-dried tomatoes, drained,

 

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


1 tablespoon minced, fresh sage

Prosciutto di Parma 

Directions

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 and Toasted Breadcrumbs

Ingredients

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 

Directions

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 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 strips and bread crumbs.  


 

Makes about 4 portions

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