Prosciutto Recipes

It takes a long time to cook, but it's worth it!

Not traditional, but I have made this dish with chicken breasts and it was also excellant.

Tips: *Marsala wine is traditional. **At this point, meat rolls can be refrigerated no longer than 24 hours. When meat is refrigerated, use the round wooden picks--they are stronger

You can add whatever vegetables you like to this. I especially like to add red bell peppers. Also, you can use left-over baked or boiled potatoes. American style ham or bacon may be substituted for the pancetta or prosciutto.

My Grandparents are from Italy. This is a traditional risotto. I have several other recipes; you did not specify which kind. Bon Appetite

In a variation, a couple ounces of bone marrow may be added to the filling.If your butcher has lace fat, you may want to use it instead of the lard or pancetta.This makes an excellent leftover!

This frittata recipe is a great way to use up leftover pasta. It's so good you'll find yourself making extra spaghetti one night just to enjoy this dish the next. WINE RECOMMENDATION: Mushrooms and prosciutto add earthy flavors to this baked omelet that are best matched with a dry Tuscan white, such as Vernaccia di San Gimignano. Try the 1997 Teruzzi & Puthold or the 1996 San Quirico.

A CLASSIC!

Good fall meal

Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C. This is the premiere fruit to grow for any Italian especially the old timers from the old country. Fig trees don't grow very large and they have to be taken care of like an infant child. I can remember the fig tree in my grandfather's yard that he guarded like gold. As soon as the cool weather started to come in he would protect that old tree with his life. He would bend that tree over and cover it with a large canvas tied to the ground with stakes too protect it from the winter cold and snow; it worked. You don't see many fig trees anymore because the old timers are all gone and they were God's guardian for these precious plants. It was like a quest bestowed upon them by their Father's Fathers Father. Too bad I don't have a fig tree because I would do the same.

When I was growing up we didn't have cabbage that much but I did like my mother's minestra. My Mother's family had 10 children and my Father's side had 8; so as you can understand, they had to stretch a buck. Not that my generation was considered poor growing up but we did eat the same foods that our parents did. MINESTRA, ZUPPA, MINESTRONE & BRODO all refer to soup in Italy. However, when we had minestra at home, this is what we got. First off, the only time we had it was after a ham dinner on Sunday and the bone was left over with some meat still left on it. Mom would boil the bone, add cabbage, a can of cannellini beans, some garlic, some olive oil and it was done. To serve it, she would put a slice of stale Italian in a soup bowl and scoop the minestra over the top. Well that was the extent of my cabbage eating when I was a boy.

For options it can be made with chicken or even the other white meat, pork.

Rotolini Di Asparagi

A wonderful fall combination that comes to the rescue when melon season is past. This elegant appetizer gives the native American persimmon a whole new life. Serve it as a first course at a formal fall dinner party or as a light lunch accompanied by rich Roquefort cheese, crusty bread, and red wine.

This chowder is standard fare at the Virginia governor's mansion. Originally developed by sous chef Thomas Sears, it survived more than a few administrations. Not heavy, as some chowders can be, it has just the right amount of creaminess to allow the flavor of the crab to blend with the corn.

its really good