We will start with asking a question that has ruffled the aprons of chefs around the world:
Is Pasta Carbonara one of the original four Roman pasta recipes found in a shepherd's backpack?
Or was the legend ...
This savory pastry made with our Cinta Cooking Fat is a classic Yorkshire pudding full of flavor.
The classic use of the pudding is to wrap it around meat and eat it, almost like a salumi burrito. Extra points if spread some of our Prosciutto Mustardon.
Despite the simplicity of this recipe, it remains one of our favorite ways to enjoy our prosciutto. When we first started making prosciutto our son, Aaron, used to pack two of these to take to school for lunch.
An elegant dish that comes together quickly and easily. It’s a method that we like to use with any robust fish: halibut, salmon, or cod. The speck lends a smoky element to the clean flavor of the fish and it...
Midsummer flavors shine in this easy flatbread. Use a few well-chosen groceries to make a showstopper with very little preparation time. Mix and match with seasonal fruit and herbs: pear and sage, figs and tarragon, peaches and rosemary. Prosciutto is wonderful with almost any combination!
INGREDIENTS
8-10 ounces of fresh Squid Ink Pasta (or other fresh pasta)
4 oz La Quercia pancetta, sliced
1/4 cup (or more) of freshly grated parmigiano reggiano
1/4 cup fresh basil
1 lemon for zesting and...
INGREDIENTS
½ lb Chanterelles (or any mix of mushrooms), cleaned, blotted dry
1 small shallot, sliced
20 sage leaves, approx.
Olive oil
2 oz La Quercia Pancetta, sliced or diced small
½ lb pasta of your ch...
INGREDIENTS
1-1 ½ lbs baby Yukon gold potatoes
1 ½ cup grated Gruyère
4 oz La Quercia Pancetta
Crème fraîche and parsley (or chives) for serving
Freshly ground black pepper to taste
DIRECTIONS
Boil pota...
Each pizza serves 2 to 3
INGREDIENTS
Purchase pre-made pizza dough from your favorite shop or deli or try this recipe from King Arthur Baking
6 ounces La Quercia Pancetta, diced
1 1/2 to 2 cups (6 oz. to ...
