jimmyprosciutto

sharing (Italian) food to enjoy life

Archive for November, 2010

The Milano Sandwich

Posted by Jim Carfrae on November 23, 2010

Prosciutto PaninoA few us had the opportuniy to work at the Gournet Food and Wine Expo last week end. Our company sold slices of a panino we have named “The Milano” for one ticket each. The response was overwhelming, we sold over 3,000 slices! The reaction to the panino was amazing, some people came back four times in under an hour. Others asked, “is this where I can get the amazing sandwich everyone it talking about?”

As I told many people, it is easy to make at home, my kids have been making for a couple years. If you don’t have a press, make it like a grilled cheese sandwich. Here is the link for the recipe:

http://www.sharemastro.com/en/recipes/milano.html

The one change we made at the show was to pour some Mastro olive oil inside as well as brushing on the outside, this added a beautiful flavour that I will always do in the future.

 The other things we did: when we ran out of prosciutto we replaced it with Smoked Prosciutto; and when we ran out of boconcini cheese we replaced it with provelone. I rated these adjustments as different, versus better or worse, the compliments did not stop. When we ran out of bread, we went to a nearby store to buy more, two times until they were sold out too.

A thank you to the many who tried and enjoyed “The Milano”.

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“Ladies Day Out” Event

Posted by Jim Carfrae on November 17, 2010

We had the grand prize event to our “Ladies Day Out” Contest this week. As hard as one prepares there are no guarantees the event will live up to expectation. This time it could not have been more enjoyable to be part of.

Each of 10 winners brought two friends to watch the filming of a Cityline show. They were then driven to Romagna Mia in a huge limousine, and wandered into the restaurant just before noon.

These women were so engaged and shared their personal experiences around the table and with the entire group, I could not have asked for a better group. And the food…

Chef Gabriele started us with a thin slice of pancetta wrapped around a shrimp and grilled. It was served with a balsamic vinegar reduction.

 Caesar salad added our feature ingredient, San Daniele Cube-etti prosciutto quickly sautéed and sprinkled over the top.

The grilled whole calamari was amazing.

The restaurants featured dish, risotto stirred into a wheel of Parmigiano Reggiano, with truffles and the feature ingredient mixed in. The prosciutto was not cooked, just warmed by the risotto.

Pasta with a Bolognese sauce and finally tiramisu in a small shot glass, which was all the room left.

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