The Intricacies of Prosciutto di San Daniele

The Intricacies of Prosciutto di San Daniele
Recipes from Eduardo Valle Lobo and Kelly Jeun, co-executive chefs at Frasca Food and Wine.

Montasio Soup

1 medium onion, sliced thin
5 cloves garlic, crushed
3 Tbsp butter
2 qts chicken stock, low sodium or homemade
1 bay leaf, 2 sprigs thyme, 2 sprigs marjoram (wrapped in cheesecloth)
1/2 lbs Montasio cheese, grated
2 slices of Prosciutto San Daniele

• Melt butter in medium saucepot, and sweat onions and garlic until translucent, about 8 minutes. Add chicken stock, Montasio cheese and herb sachet. Bring to boil and simmer on medium heat until reduced slightly and cheese is emulsified in soup. Season to taste with salt and serve with slices of Prosciutto di San Daniele.


Prosciutto Canederli

2 cups, day old bread, crusts removed
2 cups milk, for soaking bread
1/2 cup onions, small diced and sautéed in butter
1/2 cup diced Prosciutto di San Daniele
1 whole egg
1 egg yolk
1 lemon, zested
salt and pepper to taste

Soak bread in milk for 20 minutes. After soaked, squeeze out excess milk and combine with remaining ingredients. Steam for 12 minutes until slightly firm. Cool and form into balls using a small ice cream scoop. Fry in fryer oil heated to 350 degrees F until warm in center and golden brown. Serve with Montasio cheese soup and more Prosciutto San Daniele.

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Written by Sophia McDonald