Prosciutto recipes
Three tasty dishes using Italy’s best export

Head chef and co-owner of Mele e Pere, Andrea Mantovani has created three Italian dishes using Prosciutto di San Daniele, dishes that also often grace the menu at his Soho, London restaurant. Cooking with the best Italian produce, recreate these recipes at home for traditional Italian fare that packs flavour punch.

For the perfect pairing, match any of these dishes with white wines from the Friuli Venezia Giulia region.

For more information please visit www.prosciuttodisandaniele.co.uk.

Wild asparagus, fried egg, Prosciutto di San Daniele Wild asparagus, fried egg, Prosciutto di San Daniele 

Ingredients

  • 20 wild Italian asparagus
  • 4 free range eggs
  • 100g shaved Parmigiano Reggiano
  • 400g sliced San Daniele
  • 20g unsalted butter
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper

Method

  1. Season the asparagus and cook on a hot griddle for about 3 minutes until  'al dente'. In a pan, fry the eggs in the butter very gently on a low heat.
  2. Slice the prosciutto very thinly allowing three slices per person. Shave the Parmigiano Reggiano finely with a mandolin.
  3. Plate the asparagus, egg and prosciutto in a natural style. Finish with the Parmigiano Reggiano shavings and a good drizzle of extra virgin olive oil and balsamic vinegar. 
  4. Season the egg with salt and pepper.

Roast saddle of rabbit wrapped in Prosciutto di San DanieleRoast saddle of rabbit wrapped in Prosciutto di San Daniele

Ingredients

  • 1 large saddle of rabbit
  • Kidneys and liver from the rabbit
  • 50g tarragon
  • 100g butter
  • 2 leaves sage
  • 1 head garlic
  • salt and pepper
  • 300g San Daniele
  • 100g crepinette
  • 50g rosemary
  • 1 clove garlic
  • 10 small carrots
  • 200g flat beans
  • 80g butter
  • 2 leaves sage

Method

  1. Bone the  saddle of rabbit. Saute the liver and kidneys for a few seconds. Place the saute'ed liver and kidneys in the middle of the two loins
  2. Sprinkle with the tarragon and sage leaves and roll the saddle very tightly making sure the liver and kidneys remain inside. Wrap with the San Daniele. Tie the saddle carefully with string. Roast the saddle in a hot pan with some olive oil, garlic and rosemary until nicely golden brown on all sides. Cook for about ten minutes, remove from the pan and leave to rest in a warm place for five minutes.
  3. Remove the string and cut the saddle into eight slices.
  4. Cut the flat beans into thin strips and blanch in salted boiling water for about four minutes and refresh in iced water.
  5. Wash and peel  the carrots and slice into 1cm rounds. Roast the carrots in a pan with olive oil for about eight minutes.
  6. Remove the string and cut the saddle into eight slices.
  7. Place two slices of saddle on each plate, serve with the hot and seasoned vegetables, and finish with the juices from the pan.

'Gnocchetti ' with montasio and San Daniele'Gnocchetti ' with montasio and San Daniele

Ingredients

  • 1kg desiree potatoes
  • 300g flour
  • 1 egg
  • salt
  • 250g montasio cheese diced into 1/2 cm cubes
  • 100g grated Parmigiano Reggiano
  • 200g Prosciutto di San Daniele, cut into strips

Method

  1. Wash the potaotes and place in a pan of cold water. Cook on a medium heat until soft. Remove the potatoes from the pan, peel them and pass them through a mouli. Do not allow the potatoes to become cold. Mix with the flour, egg and salt.
  2. Shape the dough with your hands into long strips and cut into gnocchetti.
  3. Cook the gnocchetti in salted boiling water until they come up to the surface. Drain and place in a saute pan with a ladle of the cooking water. Add the cheese and the san Daniele and saute in order to bring the ingredients together.
  4. Serve into separate plates and finish with the grated Parmigiano Reggiano.

*All dishes serve four people

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