jimmyprosciutto

sharing (Italian) food to enjoy life

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Posts Tagged ‘cube-etti’

Italy meets Mexico, very successfully

Posted by Jim Carfrae on January 21, 2011

Huevos Rancheros my favourite breakfast. I am constantly trying new variations and found adding in a little Italy, i.e. pancetta, was the final ingredient to perfection.

Huevos Rancheros is the classic Mexican breakfast of eggs in a tortilla. The dish usually includes scrambled eggs, shredded cheese and salsa. It can also include refried beans, whole beans, onions, peppers, cilantro and I am sure other things. My version sautés: pancetta, chopped onions, chipotle peppers, (I buy a canned version, dice up one and add to the pan) and add black beans. Once the onions are translucent, the pancetta rendered and the black beans soft I remove this pile and put in a bowl. I then fry up an egg easy-over, put in warmed tortilla, add the sautéed pile, and lastly add some finely chopped fresh cilantro, (really should take the leaves off the stems before chopping). I usually make two tortillas worth, and don’t need to eat for a long time – very filling. I love the runny yolk soaking mixing and soaking with everything else, but you can go with scrambled eggs or omelet-style if you prefer

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Italian “Tapas” and Sherry

Posted by Jim Carfrae on December 21, 2010

The Spaniards have done a great thing with the word “tapas”. It communicates so much, and leaves many doors open. My wine expert friend Ramesh recently was in Spain for a course on Sherry – not your mother’s sweet pre-dinner aperitif either.

He tells me, for I know little of sherry, that there are many Sherries from ultra-sweet to bone dry. The dry Sherries work very well with the tapas we might call charcuterie – so this is my Christmas Eve plan given my mother has said we are doing only appetizers.

My plan goes as follows:

Cacciatore – sliced thick and on the diagonal

Mini-Milano grilled sandwiches – my daughter’s favourite and she will make them. (see https://jimmyprosciutto.wordpress.com/2009/11/13/cooking-with-my-kids/)

The proven pleasers, one-bite pancetta cups filled with Caesar salad, (see https://jimmyprosciutto.wordpress.com/2009/11/26/a-master-chef-from-the-canadian-institute-of-culinary-arts-science/)

And for something new will try this “christmasy” idea: http://www.howsweeteats.com/2009/11/25/holiday-appetizers-101-baked-brie-with-cranberry-pancetta-and-spiced-pecans/

And the sherry, per Ramesh’s recommendation is Lustau Amontillado, although I have had to search and source to find.

I promise a full report …

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One more time

Posted by Jim Carfrae on July 21, 2010

Shoot me for my lack of creativity, I have served the same salad to different guests three weeks in a row. Well actually the same recipe, new salad each time. I tried it as an experiment – never having eaten fennel before and my wife hating all things licorice, yet it was her idea to serve it the second time.

Fennel Salad Third time

We have a new product we just launched at work, Cube-etti – it comes in two varieties: diced pancetta and prosciutto pieces. It is amazing how versatile they are and we luckily had chef Leo from Humber College develop some great recipes for us. They can all be found at cube-etti.com, product is at Metro and Sobeys.

 Anyway, go straight to the fennel salad with Cube-etti prosciutto and melon! One fennel is perfect for 4 people, make no mistake there will not be leftovers. It takes no time to make and brings together many great flavours, the fennel is a subtle licorice that blends in, it does not overpower. My friend Jeanette had thirds.

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