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Prosciutto

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FOOD
September 16, 2010
Orrechiette With Broccoli Rabe . . . 2 Prosciutto and Onion Frittata . . . 2 Rigatoni a la Norma . . . 2 Pork Chops w/Cider and Apples . . . 3 Crustless Zucchini Pie . . . 4
FOOD
July 26, 2013 | By Bonnie S. Benwick, Washington Post
It's difficult to overcook salmon when you prepare it this way: lightly seasoned with a touch of ground ginger, rolled and wrapped in prosciutto. Crusted Salmon With Avocado and Red Onion Salad 2 or 3 servings 4 thin slices prosciutto One piece (8 ounces) skinless center-cut salmon fillet, about an inch thick Kosher salt and fresh ground black pepper Dash ground ginger 1 teaspoon extra-virgin olive oil For the salad: 1/2 lime 1/4 teaspoon Dijon-style mustard 11/2 tablespoons extra-virgin olive oil 6 cups mixed greens 1/2 ripe avocado 1/2 small red onion 1. Preheat the oven to 350 degrees.
FOOD
May 29, 1994 | By Bev Bennett, FOR THE INQUIRER
Artichokes are available through the spring, and often again in the fall. But at the end of May, the plumpest, most perfect globes make a brief appearance in supermarkets. These artichokes aren't raised to be in a supporting role next to a chicken breast. These are the stars of a dinner menu. But with that build-up, there's no sense in putting a plain boiled artichoke on the plate. Even with melted butter, it can't reach its full glory. Instead, create a marvelous stuffing that enhances the vegetable's natural buttery taste.
FOOD
January 19, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
I love this classic version of pasta and peas. The prosciutto adds not only protein, but also a salty savor that rounds out the dish.   Pasta and Peas Makes 6 first course or 4 main course servings 4 tablespoons butter One 4-ounce slice prosciutto (1/4-inch thick) cut into 1/4-inch dice 1 small onion, chopped One 10-ounce package frozen peas (or 10 ounces fresh baby peas) 1 bunch parsley, finely chopped Pepper 1 pound dried pasta, such as spaghetti or linguine (or 1 1/2 pounds fresh)
NEWS
February 7, 2014
EATS BEAT * Murder, laughs and romance are on the menu (along with a three-course meal) at "Killed By Cupid's Arrow," a Valentine's Day-themed dinner-theater event, 6:30 p.m. Wednesday at The Palm Restaurant at Tropicana Atlantic City (Boardwalk at Brighton Avenue, 609-344-0483, bbermel@thepalm.com ). $90. * Organizers of The Brewer's Plate call this "the definitive food and beverage festival in the Mid-Atlantic region. " A bold statement, but having gone, we can't argue to the contrary.
NEWS
August 16, 1992 | By John V. R. Bull, INQUIRER STAFF WRITER
For Domenico Gagliano, it seems that one good turn deserves another. Gagliano, owner-chef of Positano in Springfield, has expanded his operation by creating a spectacular branch in Ardmore. The gorgeous Ristorante Positano Ardmore opened three months ago at the former site of Shooter's, and before that, Montana. In what clearly was a labor of love, Gagliano gutted the building and spent a year creating a remarkable Mediterranean-like setting faithful to the Amalfi coast of southern Italy.
NEWS
November 25, 1992 | Daily News wire services
ARLINGTON, VA. MARSHALS GRAB SEX OFFENDERS Federal officials said yesterday that 1,078 fugitives have been arrested nationwide in a six-week operation led by the U.S. Marshals Service that was aimed primarily at alleged sex offenders. "The targeted fugitives were those who used violence in committing sex crimes, who were armed during a sex crime or who committed violent sex crimes against children," Henry E. Hudson, head of the Marshals Service, said. Philadelphia was among 19 metropolitan areas targeted.
NEWS
August 9, 1992 | By John V. R. Bull, INQUIRER STAFF WRITER
Stunning, ultra-modern decor and hearty Italian cuisine are the enviable hallmarks of the new Marcello restaurant in Chesterbrook. Marcello was opened four months ago by three brothers who operated two previous restaurants under the name Tre Fratelli - one in Newtown, the other just a few doors away from their new place in the Chesterbrook Village Center. Tre Fratelli in Chesterbrook was closed a couple of years ago and, while the Newtown place still operates under the same name, it has new owners, permitting the brothers to focus all their efforts on Marcello.
NEWS
June 21, 2012
For the shrimp: 1 pound jumbo head-on shrimp (U-15 size, meaning roughly 15 shrimp per pound) 1/4 pound lomo, prosciutto or pancetta, thinly sliced Salt and pepper to taste 2 tablespoons vegetable oil For the grilled bread: Half a baguette, cut on the diagonal into 1/4 inch slices Extra virgin olive oil Salt and pepper to taste For the pistou: 1 bunch parsley, picked and rinsed well ...
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ARTICLES BY DATE
NEWS
February 7, 2014
EATS BEAT * Murder, laughs and romance are on the menu (along with a three-course meal) at "Killed By Cupid's Arrow," a Valentine's Day-themed dinner-theater event, 6:30 p.m. Wednesday at The Palm Restaurant at Tropicana Atlantic City (Boardwalk at Brighton Avenue, 609-344-0483, bbermel@thepalm.com ). $90. * Organizers of The Brewer's Plate call this "the definitive food and beverage festival in the Mid-Atlantic region. " A bold statement, but having gone, we can't argue to the contrary.
FOOD
July 26, 2013 | By Bonnie S. Benwick, Washington Post
It's difficult to overcook salmon when you prepare it this way: lightly seasoned with a touch of ground ginger, rolled and wrapped in prosciutto. Crusted Salmon With Avocado and Red Onion Salad 2 or 3 servings 4 thin slices prosciutto One piece (8 ounces) skinless center-cut salmon fillet, about an inch thick Kosher salt and fresh ground black pepper Dash ground ginger 1 teaspoon extra-virgin olive oil For the salad: 1/2 lime 1/4 teaspoon Dijon-style mustard 11/2 tablespoons extra-virgin olive oil 6 cups mixed greens 1/2 ripe avocado 1/2 small red onion 1. Preheat the oven to 350 degrees.
NEWS
October 19, 2012 | BY BETH D'ADDONO, For the Daily News
SAL AURIEMMA, owner of Claudio King of Cheese in the Italian Market, knows a phony when he sees one. And as important as that may be when it comes to people, Auriemma really gets his dander up when the counterfeit is Parmigiano Reggiano cheese. "Saying cheese that's made in Hungary or Wisconsin is Parmigiano Reggiano should be illegal!" said Auriemma, clearly outraged. Parmigiano Reggiano - a strong and slightly salty Italian cheese prized for its distinctive texture, aroma and taste - can only come from the Parma region north of Milan, Italy, the same rich farmland that produces true Prosciutto di Parma ham and Lambrusco wine.
NEWS
June 21, 2012
For the shrimp: 1 pound jumbo head-on shrimp (U-15 size, meaning roughly 15 shrimp per pound) 1/4 pound lomo, prosciutto or pancetta, thinly sliced Salt and pepper to taste 2 tablespoons vegetable oil For the grilled bread: Half a baguette, cut on the diagonal into 1/4 inch slices Extra virgin olive oil Salt and pepper to taste For the pistou: 1 bunch parsley, picked and rinsed well ...
FOOD
January 19, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
I love this classic version of pasta and peas. The prosciutto adds not only protein, but also a salty savor that rounds out the dish.   Pasta and Peas Makes 6 first course or 4 main course servings 4 tablespoons butter One 4-ounce slice prosciutto (1/4-inch thick) cut into 1/4-inch dice 1 small onion, chopped One 10-ounce package frozen peas (or 10 ounces fresh baby peas) 1 bunch parsley, finely chopped Pepper 1 pound dried pasta, such as spaghetti or linguine (or 1 1/2 pounds fresh)
FOOD
September 16, 2010
Orrechiette With Broccoli Rabe . . . 2 Prosciutto and Onion Frittata . . . 2 Rigatoni a la Norma . . . 2 Pork Chops w/Cider and Apples . . . 3 Crustless Zucchini Pie . . . 4
ENTERTAINMENT
March 5, 2010 | By LARI ROBLING For the Daily News
WITH SO much talk about Pizzeria Stella, at Head House Square, it seemed time to head on over and find out if this upper-crust pizzeria was the real deal, or just blowing smoke from its wood-burning oven. In my mind, few starters stimulate the appetite better than prosciutto from the San Daniele region, so an order ($10) went in before we even made our pie choices. One of the characteristics for preferring this cured ham over Prosciutto di Parma is that it is slightly sweeter, less salty, and the texture is softer.
ENTERTAINMENT
March 5, 2010 | By LARI ROBLING, For the Daily News
WITH SO much talk about Pizzeria Stella, at Head House Square, it seemed time to head on over and find out if this upper-crust pizzeria was the real deal, or just blowing smoke from its wood-burning oven. In my mind, few starters stimulate the appetite better than prosciutto from the San Daniele region, so an order ($10) went in before we even made our pie choices. One of the characteristics for preferring this cured ham over Prosciutto di Parma is that it is slightly sweeter, less salty, and the texture is softer.
ENTERTAINMENT
August 3, 2007 | By LARI ROBLING For the Daily News
EVER SINCE Food and Wine magazine named Marc Vetri one of the country's best new chefs in 1999, Philadelphia foodies have treated him as if he were captain of the high school football team - a local hero who can do no wrong, destined to bring the national spotlight to our community. I have to admit that I was one of the cheerleader wannabees in the booster club. I never left Vetri, a small, 35-seat restaurant on Spruce Street, thinking, "Wow, I just spent over a month's worth of groceries on one meal!"
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