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TASTE OF REAL ITALY RECIPES

Prosciutto di San Daniele Become a connoisseur!


Photography: Onelio Ventura


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EMPTING, TASTY AND FRAGRANT TO TICKLE YOUR PALATE.

The taste of Prosciutto di San Daniele is so good that it can be enjoyed either on its own or simply with just a breadstick or two and a glass of wine. Whilst Prosciutto di San Daniele has a unique flavour which will titillate both your taste buds and senses, it also has a receptive profile, and its delicate yet rich flavour compliments other ingredients to create many varied and enchanting recipes. This is why we called on experienced chefs to share their culinary secrets for this recipe book, so that you can prepare their delicious dishes in your own home‌ in the company of Prosciutto di San Daniele, of course.


RECIPES

Prosciutto di San Daniele Photography by Ennio Calice

STARTERS PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE FINGER FOOD • Prosciutto di San Daniele, caprino cheese and apple roll • Grana Padano Cheese in tempura • Soft rolled frico, porcini mushrooms and

Prosciutto di San Daniele GREEN ASPARAGUS, PROSCIUTTO DI SAN DANIELE AND STRAWBERRY SALAD BELGIAN ENDIVE ROLLS WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE FRIED PASTRY BALLS WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE FILLING CRUNCHY GREEN BEANS WITH YOGURT, BALSAMIC VINEGAR, FLAKES OF GRANA PADANO CHEESE AND PROSCIUTTO DI SAN DANIELE


FIRST COURSES SPAGHETTI SAUTÉD IN FRIULANO WINE IN A PROSCIUTTO DI SAN DANIELE CASKET TAGLIOLINI PASTA WITH PROSCIUTTO DI SAN DANIELE POTATO TORTELLI PASTA WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE GREEN ASPARAGUS TAGLIOLINI PASTA WITH PROSCIUTTO DI SAN DANIELE AND SPRING AROMAS TORCHIO-ROLLED SPAGHETTONI PASTA WITH JERUSALEM ARTICHOKES, PROSCIUTTO DI SAN DANIELE AND TUNA EGGS

MAIN COURSES COPPA CURED PORK MARINATED IN BEER, WRAPPED IN PROSCIUTTO DI SAN DANIELE, WITH STEAMED SAVOY CABBAGE SHRIMP TAILS WITH PROSCIUTTO DI SAN DANIELE ON A BED OF GARLIC-SCENTED POMME PUREÉ PORK FILLET IN A SESAME CRUST, WRAPPED IN PROSCIUTTO DI SAN DANIELE, DRIZZLED WITH MONTASIO CHEESE SAUCE CHICKEN ROULADE WITH GRANA PADANO CHEESE AND PROSCIUTTO DI SAN DANIELE


STARTERS

PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE FINGER FOOD Ingredients for 4

FOR THE ROLL

FOR THE ROLLED FRICO

• 4 slices of Prosciutto di San Daniele, thinly sliced

• 200 g of Montasio Cheese

• 100 g of caprino goat cheese

• 50 g of Grana Padano Cheese

• 100 g of diced apple

• 200 g of fresh porcini mushrooms

• 150 g of Grana Padano Cheese

• 80 g of Prosciutto di San Daniele

• Extra virgin olive oil, as needed • Black pepper, as needed PREPARATION For the roll Blend the goat cheese with a dash of olive oil, the black pepper and the apple; fill a disposable piping bag with the mixture, then squeeze a line onto the Prosciutto di San Daniele and roll up. Cut rolls of 3/4 cm in length. For the Grana Padano Cheese in tempura Prepare a tempura in the traditional way. Break slivers of Grana Padano Cheese of no more than 5 cm in length and 2 cm in width; coat them in the tempura and fry in hot oil. For the rolled frico Frico is a typical Friuli recipe which consists of a wafer of shredded cheese, baked or fried until crisp. Prepare a soft Friuli-style frico with added grated Grana Padano Cheese and fresh porcini mushrooms. Allow to cool and cut small frico discs of 4cm in diameter. Wrap the frico in slices of Prosciutto di San Daniele and bake au gratin in a hot oven for 2-3 hours. Serve in pottery bowls and dishes, on small trays with one of each type of finger food per tray, garnished with sprigs of salad and seasonal fruit. These recipes are perfect for opening a dinner as an aperitif, or as part of a buffet. RECOMMENDED WINE Ribolla Gialla, Sparkling Ribolla Gialla


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ROSCIUTTO DI SAN DANIELE AND GRANA PADANO FINGER FOOD Recipe courtesy of

Ristorante Al Picaron, San Daniele del Friuli


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REEN ASPARAGUS, PROSCIUTTO DI SAN DANIELE AND STRAWBERRY SALAD Recipe courtesy of

Ristorante Al Picaron, San Daniele del Friuli


STARTERS

GREEN ASPARAGUS, PROSCIUTTO DI SAN DANIELE AND STRAWBERRY SALAD Ingredients for 4

• 100 g of Prosciutto di San Daniele • 500 g of boiled green asparagus • 100 g of strawberries • 200 g of egg mimosa • Mixed salad, as needed • Extra virgin olive oil, as needed • Vinegar, as needed • Salt and pepper, as needed

PREPARATION Cut the asparagus into diamonds of 2/3 cm; cut the Prosciutto di San Daniele into medium strips; dice the strawberries. Assemble the hors d’oeuvre by layering various salads, asparagus, egg mimosa, and strawberries. Finish with the strips of Prosciutto di San Daniele to form a nest and dress with oil, vinegar, salt, and pepper. Serve with croutons of well-toasted homemade bread.

RECOMMENDED WINE Pinot Bianco, Sauvignon


STARTERS

BELGIAN ENDIVE ROLLS WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE Ingredients for 4

• 2 medium-sized heads of Belgian endive • 8 slices of Prosciutto di San Daniele • Butter • Grated Grana Padano Cheese

PREPARATION Clean and slice the endives, lengthways, into 4 pieces; boil in salted water for 5 minutes and drain. Wrap the endive in slices of Prosciutto and arrange in a baking dish, add dabs of butter and sprinkle with the grated Grana Padano Cheese. Bake au gratin for 10 minutes at 180°C.

RECOMMENDED WINE Friulano, Pinot Grigio


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ELGIAN ENDIVE ROLLS WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE Recipe courtesy of

Antico Caffè Toran, San Daniele del Friuli


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RIED PASTRY BALLS WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE FILLING Recipe courtesy of

Ristorante Da Scarpan, San Daniele del Friuli


STARTERS

FRIED PASTRY BALLS WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE FILLING Ingredients for 25 pastry balls

FOR THE FILLING

FOR THE BATTER

• 150 g of chopped Prosciutto di San Daniele

• 18 cl of beer

• 50 g of Grana Padano Cheese

• 100 g of all-purpose flour

• 100 g of fresh, drained ricotta • 2-3 eggs

• 1 egg • 10 g of powdered bread yeast • 2 g of salt

• 1 g of chopped rosemary

• 1 l of peanut oil for frying

• Salt and pepper, as needed

PREPARATION Blend the ricotta well to form a smooth cream; add the eggs then stir in the Prosciutto, Cheese, salt, and pepper. Use two spoons to shape small balls and freeze. Prepare the batter using the beer, egg, flour, and baking powder. Remove the ricotta balls from the freezer, dip in the batter and fry in oil heated to 160°C. Excellent as an hors d’oeuvre.

RECOMMENDED WINE Friulano, Ribolla Gialla, Sparkling Ribolla Gialla


STARTERS

CRUNCHY GREEN BEANS WITH YOGURT, BALSAMIC VINEGAR, FLAKES OF GRANA PADANO CHEESE AND SLICES OF PROSCIUTTO DI SAN DANIELE Ingredients for 4

• 400 g of green beans • 50 g of plain yogurt • 16 slices of Prosciutto di San Daniele • 200 g of Grana Padano Cheese flakes • Extra virgin olive oil, as needed • Balsamic vinegar glaze, as needed • Rocket salad • Chives

PREPARATION Steam the beans until they are cooked but still crisp. Create a bed of rocket salad on each dinner plate and add the beans, dress with yogurt seasoned with the desired amount of chives, then add the balsamic vinegar glaze. Arrange the slices of Prosciutto di San Daniele around the dressed vegetables and finish with Grana Padano Cheese flakes. Add a dash of olive oil and serve.

RECOMMENDED WINE Pinot Bianco, Chardonnay


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RUNCHY GREEN BEANS WITH YOGURT, BALSAMIC VINEGAR, FLAKES OF GRANA PADANO CHEESE AND SLICES OF PROSCIUTTO DI SAN DANIELE Recipe courtesy of

Osteria La Pergola, San Daniele del Friuli


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PAGHETTI SAUTÉD IN FRIULANO WINE IN A PROSCIUTTO DI SAN DANIELE CASKET Recipe courtesy of Ristorante Al Cantinon, San Daniele del Friuli


FIRST COURSES

SPAGHETTI SAUTÉD IN FRIULANO WINE IN A PROSCIUTTO DI SAN DANIELE CASKET Ingredients for 4

• 2 shallots • 100 g of Prosciutto di San Daniele, in julienne strips • 2 tablespoons of olive oil • 2 whole slices of Prosciutto di San Daniele • 1 glass of Friulano wine • 8 walnuts • 380 g of spaghetti • Salt, as needed • Grana Padano Cheese • A knob of butter

PREPARATION Chop and brown the shallots in the olive oil, add the julienned Prosciutto di San Daniele, fry gently for a few minutes and blend in the glass of Friulano wine. Coarsely chop the walnuts: use part now for the sauce; set the rest aside as a garnish. Cook the spaghetti in plenty of salted water, drain and pour into the sauce, add the knob of butter and continue cooking for 2 minutes. Arrange the Prosciutto slices on the plate in an X shape, arrange the spaghetti in the centre and sprinkle with Grana Padano Cheese. Fold the Prosciutto slices to form the casket, drizzle with the remaining walnuts. Serve immediately with a glass of chilled Friulano wine.

RECOMMENDED WINE Friulano


FIRST COURSES

TAGLIOLINI PASTA WITH PROSCIUTTO DI SAN DANIELE Ingredients for 4

• 400 g of fresh tagliolini pasta • 200 g of Prosciutto di San Daniele in a single slice • 6 slices of Prosciutto di San Daniele, thinly sliced to use as garnish • 60 g of extra virgin olive oil • 250 g of fresh single cream • A pinch of pepper • A pinch of salt • Poppy seeds

PREPARATION Chop the slice of Prosciutto di San Daniele by hand and sauté the pieces in olive oil using a non-stick frying pan. Add a pinch of pepper and the single cream. Mix well and, when the sauce boils, add the dry tagliolini (do not cook beforehand); add about 80 cl of boiling water, a pinch of salt and continue stirring until the water has been completely absorbed. Meanwhile, sprinkle the poppy seeds in quite a large dish and add the tagliolini, ensuring they are very soft: if necessary add a little boiling water as this type of pasta absorbs lots of liquid. Top with a generous slice of Prosciutto di San Daniele.

RECOMMENDED WINE Chardonnay, Pinot Grigio


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AGLIOLINI PASTA WITH PROSCIUTTO DI SAN DANIELE Recipe courtesy of

Ristorante Al Portonat, San Daniele del Friuli


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OTATO TORTELLI PASTA WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE Recipe courtesy of

Ristorante Al Portonat, San Daniele del Friuli


FIRST COURSES

POTATO TORTELLI PASTA WITH PROSCIUTTO DI SAN DANIELE AND GRANA PADANO CHEESE Ingredients for 4

FOR THE PASTA

FOR THE STUFFING

• 200 g of potatoes

• 100 g of Prosciutto di San Daniele • 50 g of bread

• 2 eggs

• 250 ml of milk

• 80 g of all-purpose flour

• 50 g of ricotta

• Salt, as needed

• 1 egg • 100 g of Grana Padano Cheese

FOR THE DRESSING • 60 g of butter • 50 g of sliced Prosciutto di San Daniele • 100 g of Grana Padano Cheese

PREPARATION Cook and mash the potatoes, then leave to cool. Add the egg and flour, knead and roll the dough until it is about 4 mm thick and cut into rounds of approximately 10 cm in diameter. Meanwhile, prepare the filling by soaking the bread in the milk and, when it is soft, add the Prosciutto di San Daniele, Grana Padano Cheese and egg to form a firm mixture. Continue by brushing the potato rounds with the beaten egg and adding a tablespoon of filling; seal around the edges to form a pouch. Cook these tortelli in boiling salted water, remove as soon as they come to the boil, and arrange 4−5 on each plate, dressing with butter, grated Grana Padano Cheese and Prosciutto strips.

RECOMMENDED WINE Ribolla Gialla, Schioppettino


FIRST COURSES

GREEN ASPARAGUS TAGLIOLINI PASTA WITH PROSCIUTTO DI SAN DANIELE AND SPRING AROMAS Ingredients for 4

• 300 g of green asparagus tagliolini pasta • 2 courgettes • 1 shallot • 4 Pachino cherry tomatoes • 3 slices of Prosciutto di San Daniele, thickly sliced • 4 leaves of pennyroyal • Butter, salt, vegetable stock, flakes of Grana Padano Cheese

PREPARATION Chop the shallot and sauté in a frying pan with butter. Cut the Prosciutto into strips and add to the shallot; cook for 2 minutes. Add julienne strips of courgettes and chopped tomatoes. Add a ladle of stock and cook for 5 minutes. Meanwhile, cook the tagliolini in salted boiling water, drain and add to the sauce. Crumble the pennyroyal into the sauce and toss well. Garnish with flakes of Grana Padano Cheese.

RECOMMENDED WINE Riesling, Sauvignon


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REEN ASPARAGUS TAGLIOLINI PASTA WITH PROSCIUTTO DI SAN DANIELE AND SPRING AROMAS Recipe courtesy of

Antico Caffè Toran, San Daniele del Friuli


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ORCHIO-ROLLED SPAGHETTONI PASTA WITH JERUSALEM ARTICHOKES, PROSCIUTTO DI SAN DANIELE AND TUNA EGGS Recipe courtesy of L’Osteria di Tancredi, San Daniele del Friuli


FIRST COURSES

TORCHIO-ROLLED SPAGHETTONI PASTA WITH JERUSALEM ARTICHOKES, PROSCIUTTO DI SAN DANIELE AND TUNA EGGS Ingredients for 4

• 300 g of torchio-rolled spaghettoni • 4 Jerusalem artichokes • 100 g of Prosciutto di San Daniele, thickly sliced • Tuna eggs • Extra virgin olive oil, as needed • Pepper, as needed

PREPARATION Peel the Jerusalem artichokes and cook al dente in salted water, then dice. Cut the Prosciutto into strips of about 2 cm. Bring the salted water to the boil and cook the spaghetti. Meanwhile, sauté the Jerusalem artichokes in a frying pan, add the Prosciutto and brown. Drain the spaghetti and toss in the Jerusalem artichoke and Prosciutto condiment, add pepper, then serve on individual plates garnished with plenty of grated tuna eggs. Finish the dish with a drizzle of extra virgin olive oil.

RECOMMENDED WINE Sauvignon, Malvasia


MAIN COURSES

COPPA CURED PORK MARINATED IN BEER, WRAPPED IN PROSCIUTTO DI SAN DANIELE WITH STEAMED SAVOY CABBAGE Ingredients for 4

• 500 g of coppa cured pork • 20 slices of Prosciutto di San Daniele • Salt, as needed • 2 knobs of butter • 1 bottle of beer • 2 heads of savoy cabbage

PREPARATION Dice the coppa into cubes of 2 cm, sauté in a frying pan with butter, blanch the cabbage in plenty of hot water for 8 minutes, drain and dry. Stir the beer and a small amount of butter with a pinch of all-purpose flour in a frying pan until it thickens. Wrap the coppa in slices of Prosciutto di San Daniele. Serve the rolls and the cabbage, drizzling with a little beer sauce.

RECOMMENDED WINE Cabernet Franc, Pignolo


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OPPA CURED PORK MARINATED IN BEER, WRAPPED IN PROSCIUTTO DI SAN DANIELE WITH STEAMED SAVOY CABBAGE Recipe courtesy of Ristorante Al Cantinon, San Daniele del Friuli


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HRIMP TAILS WITH PROSCIUTTO DI SAN DANIELE ON A BED OF GARLIC-SCENTED POMME PURテ右 Recipe courtesy of

Ristorante Da Scarpan, San Daniele del Friuli


MAIN COURSES

SHRIMP TAILS WITH PROSCIUTTO DI SAN DANIELE ON A BED OF GARLIC-SCENTED POMME PURÉE Ingredients for 4

FOR THE SHRIMP TAILS

FOR THE POMME PURÉE

• 16 shelled and gutted shrimp tails

• 250 g of peeled, diced potatoes

• 50 g of Prosciutto di San Daniele, thinly sliced

• 3 cl of extra virgin olive oil

• 2 cl of extra virgin olive oil

• 1 clove of finely chopped garlic, microwaved with extra virgin olive oil for 3 minutes • Salt, as needed • Oven-toasted croutons of homemade bread

PREPARATION For the shrimp tails Wrap the shrimp tails with slices of Prosciutto di San Daniele and arrange on a baking sheet lightly greased with oil. Cook in the oven at 200° C for a few minutes. For the pomme purée Cook the potatoes in a frying pan with the extra virgin olive oil, browning for a few minutes over a high heat; cover with water, add salt and simmer until the potatoes are cooked. Remove from heat, add the garlic and blend well with the potatoes. Pour the pomme pureé into a soup dish and add the shrimp tails. Garnish with croutons and a few drops of extra virgin olive oil. Serve immediately.

RECOMMENDED WINE Friulano, Sauvignon, Malvasia


MAIN COURSES

PORK FILLET IN A SESAME CRUST WRAPPED IN PROSCIUTTO DI SAN DANIELE, DRIZZLED WITH MONTASIO CHEESE SAUCE Ingredients for 4

• 800 g of pork fillet • Sesame seeds, as needed • 12 slices of Prosciutto di San Daniele • 100 g of butter • 200 ml of milk • 300 g of fresh, diced Montasio Cheese • Salt, pepper and nutmeg, as needed

PREPARATION Coat the fillet completely with sesame seeds then cut into 4 equal slices and wrap each portion with 3 slices of Prosciutto di San Daniele. Place the fillets on a baking tray lined with a sheet of greaseproof oven paper and bake for 20 minutes at 180°C. Meanwhile melt the butter in a saucepan, add the milk and Montasio Cheese. Bring to the boil and add salt, pepper and nutmeg. Arrange the baked fillets with their crispy Prosciutto wrap on serving plates and drizzle with the Montasio Cheese sauce. Serve immediately.

RECOMMENDED WINE Merlot, Refosco dal Peduncolo Rosso, Schioppettino


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ORK FILLET IN A SESAME CRUST WRAPPED IN PROSCIUTTO DI SAN DANIELE, DRIZZLED WITH MONTASIO CHEESE SAUCE Recipe courtesy of Osteria La Pergola, San Daniele del Friuli


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HICKEN ROULADE WITH GRANA PADANO CHEESE AND PROSCIUTTO DI SAN DANIELE Recipe courtesy of L’Osteria di Tancredi, San Daniele del Friuli


FIRST COURSES

CHICKEN ROULADE WITH GRANA PADANO CHEESE AND PROSCIUTTO DI SAN DANIELE Ingredients for 4

• 2 chicken breasts • 8 slices of Prosciutto di San Daniele • 3 egg yolks • 2 tablespoons of Grana Padano Cheese • Salt and pepper, as needed • All-purpose flour, as needed • ½ glass of Verduzzo wine • ½ glass of extra virgin olive oil • 40 g of butter • A few sage leaves

PREPARATION Flatten the chicken breasts into thin slices, without splitting the meat; lay 2 slices of Prosciutto on each piece of chicken. Beat the egg yolks with the Grana Padano Cheese and coat the chicken with this mixture, roll and tie with kitchen twine. Season with salt and pepper; coat in flour. Heat the oil in a frying pan and sauté the rolled chicken with the sage. Sprinkle with the Verduzzo wine and allow the alcohol to evaporate. Add the butter and a ladleful of stock; continue cooking for about 10 minutes over a low heat. Serve with mashed potatoes, dressed with plenty of Grana Padano Cheese for extra flavour.

RECOMMENDED WINE Pinot Grigio, Chardonnay


In Friuli there is a place, a town with a truly special atmosphere, echoing with tradition, a home to wholesome goodness. If the idea is still unfamiliar, why not take a trip to San Daniele del Friuli to explore its streets and lanes: you will soon realize this is a unique town. For centuries, Prosciutto di San Daniele has been produced here, where the fresh air coming from the Alps meets the gentle breezes blowing in from the Adriatic, blending with the unusual characteristics of a soil of morainic origin. The result is a curing process so natural that it makes Prosciutto di San Daniele unlike any other charcuterie in the world.


CONSORTIUM OF THE PROSCIUTTO DI SAN DANIELE Via Umberto I, 26 San Daniele del Friuli (Udine) - Italy T +39 0432 957515 F +39 0432 940187 www.prosciuttosandaniele.it

A taste of real Italy - San Daniele recipes  

We asked some expert cooks to give away their cooking secrets to us, so that you too, at home, can enjoy some really special dishes, in the...

A taste of real Italy - San Daniele recipes  

We asked some expert cooks to give away their cooking secrets to us, so that you too, at home, can enjoy some really special dishes, in the...

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