Prosciutto and the Italian taste

Prosciutto is a subject I have written before. But there is always something to say about the prosciutto and the Italians. Italian prosciuttos are all labeled according to their cities of origin, such as prosciutto di Modena or prosciutto di Veneto, having slightly different colors, textures and flavors.
It is recommended to serve prosciutto as it is, accompanied by crusty country bread and Italian cheeses. It can be served also with melon slices, figs, breadsticks or asparagus.
Some receipts with prosciutto are the following:

Prosciutto Pasta Mediterranean

1/2 cup Onion
1 cup Tomato
1 cup Milk
1/4 cup Parsley
1 1/2 cups Parmesan Cheese
1/4 pound Prosciutto
1 pound Pasta
Lemon, Pepper
Extra Virgin Olive Oil
Mint, Basil
Chop and cook the onion in olive oil, add the tomato and cook a few minutes longer. Add then the milka and the lemon and pepper. Add the pasta to the milk mixture. Toss it while adding the herbs. Add the cheese and the prosciutto. The mixture will thicken when adding the cheese. Serve immediately and enjoy.


Pasta with Prosciutto and Mushrooms

4 Cups Penne Pasta
1/2 Pound Fresh Mushrooms, sliced
1/4 Cup Onion, chopped
2 Tablespoons Salted Butter
10 Slices Prosciutto, chopped
2 Teaspoons Cornstarch
2 Cups Heavy Whipping Cream
1/2 Cup Fresh Parsley, minced
1/4 Teaspoon Fresh Ground Black Pepper
Parmesan Cheese

In heated olive oil, add the onion to the olive oil and cook, stirring constantly until tender which takes about 5 minutes. Stir in the evaporated milk, whole milk and lemon zest. Cook for 1 minute, then remove it from the heat and put a large pot of lightly salted water to a boil. Add the linguine and cook until just tender which takes about 8 minutes. When the pasta is done, return the skillet to medium heat. Mix the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese. Season with salt and fresh ground black pepper. Toss the pasta in the sauce until the cheese has melted and a light sauce is covering the noodles.


Prosciutto with Cauliflower

I Large Cauliflower
50 g Butter
Fine Bread Crumbs
2 Slices Prosciutto
1 Cup Cheddar Cheese
2 Tablespoons Flour
3/4 Cup Milk
3/4 Cup Chicken Broth
1 Bay Leaf
1 Garlic Clove
Sea Salt

Chop in small pieces the cauliflower. Cook the florets in a large pot of boiling salted water for about 6 minutes or until the florets are tender. In a small saucepan over medium heat, melt 1/2 tablespoon butter. Add the bread crumbs and stir to coat with butter. Season with the salt. Cook, stirring, until the bread crumbs are golden brown which takes about 5 minutes. Melt 2 tablespoons of butter in a small saucepan over moderate heat. Add the flour and whisk to blend. Cook for 1 minute, then add the milk, broth, bay leaf and garlic. Whisk constantly until it comes to a boil. Adjust the heat to maintain a bare simmer and cook 8 to 10 minutes, scraping sides of pan with a spatula occasionally. Season with salt and pepper. Remove the bay leaf and garlic. Cut florets in half or quarters and arrange them in a buttered low-sided oval baking dish just large enough to hold them in one layer. Season with salt and pepper. Pour the sauce over the cauliflower. Tear the prosciutto into shreds and scatter over the sauce. Top with the cheese, then with the bread crumbs. Bake in the bottom shelf in the over until browned which takes about 30 minutes.