Also visit our main website, TheNibble.com.
[1] Take advantage of fresh figs to serve with breakfast, lunch, dinner and dessert (photo © Heather Barnes Wesual | Unsplash). [2] Deep Ellum Blue Cheese (photos #2 and #3 © Mozzarella Company). [3] The blue in Deep Ellum Blue is on the top (rind) of the cheese, not in the paste. Yes, do eat…
Continue reading “Fig Appetizer: Figs In A Blanket With Blue Cheese & Prosciutto”
People who know the religious significance of challah may raise an eyebrow at our headline. (There’s more about challah below). The sandwich may be tongue-in-cheek [photo #1], but it’s delicious. Here’s our adaptation of the recipe. Beer is a great beverage pairing. Prosciutto is the cured hind leg of the pig, as is American ham.…
Continue reading “FOOD FUN: Prosciutto Sandwich On Buttered Challah”
Melon and prosciutto (Parma ham) are a classic Italian first course. Chef Ethan Stowell takes a big step beyond, combining the two ingredients into delicious summer soup. It’s a savory rather than a sweet soup; so if you bring home a cantaloupe that’s disappointing in its lack of sweetness, make soup! RECIPE: CANTALOUPE SOUP WITH…
Continue reading “RECIPE: Cantaloupe Soup With Prosciutto”
[1] A great sandwich, any time (photo © Wisconsin Dairy). [2] Prosciutto and mozzarella are the Italian “ham and cheese” sandwich (photo © Consorzio di Prosciutto di Parma). [3] Julienne three different colors of bell peppers (photo © Srinivas Bandari | Unsplash). [4] Tapenade on crackers or crostini is delicious with cocktails, wine and beer…
Continue reading “RECIPE: Mozzarella & Prosciutto, Italian Ham & Cheese Sandwich, With Tapenade”
We’ll admit that we never heard of Italian foods like speck and lardo until about 12 years ago. We were introduced at Mario Batali’s restaurant Otto, in Greenwich Village (that’s otto, pronounced owe-toe, the number eight in Italian, the resto’s street address). Lunching with our fellow editor—two worldly eaters—we asked each other, “What is speck?”…
Continue reading “TIP OF THE DAY: Try A Speck Of Speck Alto Aldige”
