This morning we celebrated Canada Day with an Italian twist with chef Massimo Capra.
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Recipes
Grana Padano & Prosciutto di Parma Rolls
- Prosciutto di Parma
- Ricotta – Dry
- Calabrian Chili Pure
- Honey
- Red Pepper – Julienne
- Toasted Almonds
- Grana Padano Shaving
- Salt & Pepper to taste
Mix the ricotta with the honey and season with salt and pepper, add as much chili as you like and mix well.
Lay Prosciutto di Parma slices flat and at one end scoop some ricotta, lay a few pieces of peppers and a shaving of Grana Padano on it. Wrap like a spring roll, place a shaving of Grana Padano on each roll and serve.
A drizzle of aged Balsamic will also add an extra kick to the recipe.
Asparagus & Prosciutto di San Daniele
- 16 slices Prosciutto di San Daniele
- 2 bunches Asparagus
- 4 oz EV Olive Oil
- 1 cup Grana Padano finely grated
- 1 cup Sundried Tomato
- 2 boiled eggs
- 1tbsp Vinegar
- ½ cup Puffed Rice
- A Sprinkle of Chili Powder
- Salt & Pepper to taste
Clean and peel the hard part of the asparagus, place in a bowl and season with olive oil, salt and pepper.
Preheat grill on high heat and cook the asparagus until nicely charred, but still firm, set aside.
Place the boiled eggs and the sundried tomatoes in a blender, add some Grana Padano and a sprinkle of vinegar along with a pinch of salt; blend while adding oil and make your sauce. Once the sauce is creamy remove from blender and set aside – should it be too dense you can liquify slightly by adding warm water.
Warm the puffed rice and toss in a bowl while sprinkling some chili powder, salt and a little sugar.
Place the asparagus on a plate, drizzle the Grana Padano cream on one side of the dish and place the Prosciutto di San Daniele to cover the shaft of the asparagus leaving the tips exposed. Sprinkle the spiced puffed rice and serve.
