Parma Ham

Orange & Onion Relish

August 15, 2014 by

An interesting and versatile orange and onion relish that lends itself well to lots of recipes. Slightly piquant with a tangy taste it accompanies cheeses superbly, works well in vol-au vents, with smoked fish and meat. Let your imagination run wild!

Crispy Smoked Mackerel Fillets with Orange & Mascarpone Relish

Ingredients for 4 portions:

– 8 Small Smoked Mackerel Fillets
– 4 Tbs Orange & Onion Relish
– 4 Tbs Mascarpone
– 1 Tbs Wholegrain MustardChef
– Mixed Baby Salad Leaves

Mix the orange and onion relish with the mascarpone and wholegrain mustard.
Grill the mackerel fillets, serve on bed of baby salad leaves with the orange and mascarpone relish.

Parma Ham Cigars with Green Olive Crostini

Ingredients for 4 portions:

– 8 Slices of Parma Ham
– 4 Tbs Orange & Onion Relish
– 4 Tbs Crème Fraiche
– Wild Rocket
– 2 Slices Bread Toasted
– 8 Tsp Green Olive Paste
– 4 Tbs Grandantipasto

Mix the orange and onion relish with the crème fraiche. Open each slice of parma ham and spread some of the relish inside, add some of the wild rocket leaves and roll into cigars. Cut the toast into 8 little rounds for the crostini and spread the green olive paste on top.
Serve 2 parma ham cigars, 2 crostini and a tablespoon of grandantipasto per portion.

Spinosini

August 7, 2014 by

The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

– 250g Spinosini
– 8 tbs Extra Virgin Olive Oil (preferably Tornatore)
– 4g Grated Lemon Peel
– 3 Slices Parma Ham in Julienne
– 40g Freshly Grated Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of the Cooking Water

Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley.
Toss and serve at once.

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano
Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook
for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.

Spinosini

July 2, 2014 by

The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano

Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.

Spinosi Pasta

July 2, 2014 by

Spinosi la Creme de la Creme of Dried Egg Pasta Since 1933

The simplicity of its ingredients, extra fine durum wheat flour and whole fresh eggs (minimum 33%), obtained after a vigorous selection, makes Spinosi pasta simple to cook: all you need is lots of salted boiling water. With care lift the edges of the paper and let the pasta slide completely into the water. The skill, pride and enthusiasm in making the pasta, the slow and natural drying process: all these combine to create a pasta with a consistent and unmistakable porosity, a pasta which swells considerably during the very short cooking times. You will appreciate the fine taste and its rich aromas, a boundless passion for the products that will overwhelm.

Spinosi with Prosciutto di Parma and Lemon Rind

Ingredients for 4 portions:

– 250g Spinosi 2000 with Omega 3
– 8 Tbs Tornatore Extra Vergin Olive Oil
– Grated Rind of 1 Lemon (approx. 4g)
– 3 Slices of Parma Ham ( julienne)
– 50g Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of Cooking WaterChef

Put the oil and the Parma Ham ( cut in thin strips) into a frying pan and heat through. Cook the Spinosini in abundant salted water (about 5l) for 2 minutes, drain and pour into the pan.

Add the ladle of the salted boiling water where the pasta was cooked and heat for about 1 minute.

Grate the Lemon over the top, add the freshly grated Parmigiano Reggiano, freshly chopped Parsley and serve at once.

Spinosi with Porcini Mushrooms

Ingredients for 4 portions:

– 250g Spinosi 2000 with Omega 3
– 200g Porcini del Boscaiolo
– 4 Tbs 5 Cheese Cream Sauce
– 4 Tbs Milk
– 8 Tbs Vegetable Stock
– 1 Clove Garlic
– 15g Freshly Chopped Flat Leaf Parsley

Put the Porcini Mushrooms into a frying pan with the crashed Garlic and pan fry for a few minutes.

Add the 5 Cheese sauce and the milk and amalgamate well.

Cook the Spinosini until al dente approximately 2 minutes in abundant salted boiling water. Drain and add the sauce.
Add the stock and heat through for a couple of minutes.

Sprinkle with freshly chopped Parsley and serve at once.