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Have you ever attended one of our Farm Table Dinners or private chef events and thought “Wow! I’d love to be able to try this recipe at home! How did they make that?” As chefs, it’s sometimes hard for us to catalog all our favorite recipes while we’re making them and even more difficult to supply them to our guests the same night we’re preparing them.

Enter…..Mangia Mondays!

Despite our best efforts to e-mail everyone individually when they ask for a recipe, we figured sharing them with our entire community would be most beneficial in the long run. Every Monday, you can look forward to something new. We hope you enjoy sharing our favorites recipes as much as we do!

Buon Appetito!

This week, we’re featuring:

Insalata di Fior di Latte, Asparagi, e Prosciutto Crudo

One of the most beautiful, and delicious, aspects of Italian cuisine is its simple combination of fresh ingredients on-hand.

Asparagus is very popular in Italy, and is especially regal in certain areas–most notably north-central Italy, near the Veneto, and in Campania.  They vary in color and variety from purple to green to white, but all are a tasty treat as we embrace spring.

asparagus

In the two northern areas, it would be common to make an antipasto of asparagus with either Prosciutto di Parma or Prosciutto di San Daniele (depending on your palate and regional loyalties, this can be quite a difficult decision, even before you’ve factored in which asparagus to use).  In this recipe, we add some Fior di Latte to the plate to make skipping the primo or secondo a real possibility.

Ingredients:
1 lb Caputo Brothers Creamery Cagliata, stretched into 4 balls of Fior di Latte
8 slices Prosciutto Crudo (di Parma or di San Daniele or the like)
16 fresh (local, if available) asparagus spears, trimmed and cleaned
Extra virgin olive oil
Salt and black pepper
Directions:
Bring a pot of salted water to a boil.–Upon boiling, blanch the asparagus spears for approximately 1 minute, depending on size.
Remove and cool in an ice bath.
Arrange each plate with 2 slices of the Prosciutto, nestling the ball of Fior di Latte in between them.
Lay 2 asparagus spears on top of each slice of Prosciutto.
Drizzle a good, neutral extra virgin olive oil over the entire arrangement
Season with salt and pepper to taste