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. 

Ingredients

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

Directions

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.

White Bean Soup with Prosciutto di San Daniele
and Grana Padano

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

Ingredients

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 

 

Directions

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.

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

     Mint sprigs (optional)

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

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 
 

 

Aqurello Risotto “Cacio e Pepe” with Grana Padano

"Cacio e pepe" means "cheese and pepper."  This creamy, zesty risotto from Canadian Chef Victor Barry is sure to please your whole family.

Ingredients

For chicken stock:

1 whole chicken

8 litres of water

For three pepper brown butter:

3 tablespoons pink peppercorns

3 tablespoons white peppercorns

3 tablespoons black peppercorns

1 cup unsalted butter

For cooking:

2½ cups Aborio rice

1½ cups melted butter

   1 piece of fine diced shallots

      Salt to taste

   2 cups Grana Padano

    1 tablespoon nutritional yeast

    ¼ cup olive oil

Directions

Make the chicken stock:

Place the chicken in a pot with the water and boil for 45 minutes. Skim the top of the broth as it boils to remove any foam. Chef's note: Save the chicken meat to make chicken salad.

 

Make the three pepper brown butter:

Toast the peppercorns in a small pan. When they are cool, grind peppercorns all together in a spice grinder. Melt the 1 cup of unsalted 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. When you smell a nutty aroma and the milk particles in the butter have turned golden-brown, whisk in the three-pepper blend. Allow the milk particles and the pepper mix to settle at the bottom of the pot. Chef's note: Make the three-pepper brown butter before cooking the rice.

Make the risotto:

In a wide bottom pot, heat up olive oil and sweat out the shallots on medium heat. Pour the rice into the pot with the shallots. Toast the rice for about 10 minutes, stirring continuously so the rice does not change color. Pour in the 1½ cups of melted butter and give the mixture a good stir. Slowly add the chicken stock. Start with 3 cups of chicken stock and keep stirring so the rice does not stick to the bottom of the pot. Gradually add all the stock as you continue stirring.

 

When all the stock is incorporated, add 1 tbsp of the three-pepper brown butter mix and the nutritional yeast. You should only just taste the heat from the pepper. Continue stirring and cooking until the risotto is al dente, smooth, shiny and slightly runny.

 

Mix in the Grana Padano. Allow the risotto to rest for 2 minutes in the pot. It should spread, but not leach out liquid around the edge of the rice.

 

For plating:

Pour 1½ cups of risotto onto a plate and give it a little shake to flatten it a bit. Skim a tablespoon the remaining 3-pepper brown butter just off the top of its pot and pour over the risotto.

 

Makes 6 servings.

 

Grana Padano Frico Grilled Cheese with Prosciutto di Parma

This flavorful take on grilled cheese from Canadian Chef Victor Barry features a delicious dipping sauce. 

Ingredients

For the sandwich:

 12 slices white sour dough bread 

   1 cup unsalted butter (room temperature) 

  3 cups grated Grana Padano cheese

18 thin slices Prosciutto di Parma  

  1 large wheel Brie cheese (cut into slices) 

For the dipping sauce:

 ½ cup Heinz ketchup
 ½ cup butter
 ¼ cup chopped shallots
  2 tablespoons cracked fennel seeds

     Vegetable oil

Directions

Build a sandwich:

Bread, 3 slices of Prosciutto di Parma, ¼ cup of Grana Padano, 3 pieces of brie cheese, bread. 
Butter both sides. 

 

Heat a frying pan on medium heat. Cook the sandwich until the first side turns golden-brown, then remove the sandwich from the heat. 

 

Sprinkle another ¼ cup of Grana Padano into the frying pan, spreading it out into an even layer. 

Place the uncooked side of the sandwich in the pan on top of the cheese. Allow it to cook and caramelize until it it melts into a crisp wafer. 

 

Turn off the heat. Place a plate over the pan and flip the sandwich over.
Repeat for the next 5 sandwiches.

 

Make the dipping sauce:

To make 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. Allow the butter to cool slightly (around body temperature).

 

Chop the shallots finely and pour into a pot. Pour in enough just vegetable oil to cover. Leave to cook on low heat until the shallots are tender, then remove from heat and strain.

 

Toast the fennel seeds over medium to high heat in frying pan. They are done when you can smell their aroma. Take a heavy bottom pot and crush them over a cutting board to crack the seeds, or put them in a spice grinder for a couple of pulses. 

 

In a bowl, combine all the sauce ingredients. Serve with the sandwiches.
 

 

Makes 6 servings 

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


  2 cups kale, bottom stems removed

     Kosher salt and freshly ground

     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

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

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

 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,

    caps sliced

 

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

     Grana Padano for garnish

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 
 

Shaved Zucchini and Asparagus Salad with Grana Padano

Genuine Grana Padano with shaved zucchini and asparagus take salad to a whole new level.

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 
 

Prosciutto di Parma Ricotta Tortellini

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

 

For plating:

12 slices Prosciutto di Parma

12 tablespoons grated
      Grana Padano

Ingredients

For the ricotta filling:

   1 16 oz. container fresh ricotta

 2 ½ tablespoons olive oil

   ½ teaspoon salt

    2 teaspoons ground nutmeg

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

Directions

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.

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

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

Ingredients

 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

 

Directions

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

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

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,

   coarsely chopped

 

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

   Prosciutto di Parma 
1 tablespoon minced, fresh sage

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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