I am always looking for easy and delicious ways to use our dry-cured meats. Arranging them on a white plate and serving them with bread or grissini is my basic go-to, but there are alternatives. I generally like to follow the fundamental rule: "Use great ingredients and don't screw them up." So - simplicity is good!
Here are some links to recent finds in a variety of magazines. I've been "pinning" to our Pinterest page where you'll find a growing collection of recipes using our prosciutto and other dry-cured meats. The pictures are great! Inspiring!! Check it out here.
You can use our prosciutto in any recipe that calls for Spanish or Italian ham. Our speck, with its gentle smokiness, is perfect for recipes with American or country style ham. Our pancetta and bacon are interchangeable (although different!) - use the bacon if you think a hint of smoke would be the right touch. Our meats are made from nonconfinement, humanely raised, antibiotic-free animals.
This recipe for Minted Pea and Prosciutto Crostini from Martha Stewart is really pretty (pink and green!) and easy - and a great way to get your veggies!
Here's a recipe for Pan-Seared Trout with Dry Cured Ham from Food and Wine Magazine. It would be perfect for La Quercia Prosciutto or Speck and you could even try it with our pancetta.
Here's a quick and easy pasta dish called Bow-tie Salad with Fennel, Prosciutto, and Parmesan, also from Food and Wine. I recommend eating it at warm room temperature.
Fruit and prosciutto go beautifully together, the perfect blending of savory and sweet. This recipe for Pear Wedges with Prosciutto and Mint from Bon Appetit Magazine would also be terrific with peaches and basil.
Finally (for today!), here's a recipe for Prosciutto Wrapped Greens from Fine Cooking Magazine. We've been making some variant of this ever since Alisa Barry of Bella Cucina made some using our prosciutto at our very first Fancy Food Show.