Blue Gnocchi

While in Hong Kong I did a bit of work at an Italian restaurant/deli/grocer as a marketing coordinator. Seems a bit strange; an American in Hong Kong, working for Italians, with a client base who is 50% French. This gave me a great chance to experience many cultures in one place. One thing which I was happy to learn was the many great Italian dishes and wines. The Italians posses such a great variety of cuisines and wines that it's astounding. Each region of Italy seems to have their own dishes of which they defend to the death.

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Prosciutto Goodness

Throughout my travels I've had the chance to sample many dishes from many different cultures. Today I'm going to share a few recipes from Italy, each utilizing the delectable prosciutto di Parma,  or Parma ham. Prosciutto is made from the hind leg of a pig or wild boar which has been cured for between 9 months and 2 years. This creates a wonderfully balanced cured meat which practically melts in your mouth. The first dish is wonderful as an appetizer or first course even.

Prosciutto Calzone with Sage Scented Tagliatelli

3/4 lb tagliatelli (substitute with any wide noodle pasta such as fettuccine)

12 slices Prosciutto

8 sage leaves

1 cup butter

1/2 cup Parmigiano Reggiano flakes (real parmesan cheese)

Preparation

1. Cook the pasta in salted water.
2. In another pan melt the butter with sage leaves, then add the pasta and toss for 2 minutes.
3. Lay the Prosciutto slices evenly on a serving dish so they are overlapping eachother.
4. Place the prepared pasta on the Proscuitto, top with flakes of Parmigiano Reggiano and wrap closed.
5. Slice into 4 and serve.

Next on the menu is a wonderful appetizer or finger food which is extremely easy to prepare, but tastes like it belongs in a 5 star restaurant.

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