Charcuterie Recipes

Cooking/Preparation Time
15 minutes
 
Serves
4
 
Ingredients
4 tablespoons of La Vallee des Baux Olive Oil divided
4 cups of thinly sliced red onions
1 tablespoon of golden brown sugar
1/4 cup of Acetum Vespa Balsamic Vinegar
Pinch of Coarse Black Pepper
4 Thick slices of crusty bread
8 thin slices of Proscuitto Fruili or even better Fesa de Proscuitto de Cinghiale Disossato
1 cup of fresh ricotta cheese
Fresh rosemary sprigs
 
Instructions
Heat 2 tablespoons oil in large nonstick pan over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.
 
Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
 
Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.

Cooking/Preparation Time
20 minutes
 
Serves
8
 
Ingredients
32 large wild asparagus spears (about 3 pounds), trimmed and peeled
8 tablespoons La Vallee des Baux olive oil
8 large eggs
4 teaspoons Halen Mon sea salt
2 teaspoons Coarse Ground Black Pepper
8 teaspoons freshly squeezed lemon juice
8 thin slices of Proscuitto Fruili Sliced ham
3 ounces of Sardinian Pecorino Romano, finely grated
2 tablespoons fresh flat-leaf parsley, finely chopped
 
Instructions
Place the asparagus on a large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Bake in an oven of 450°F, until lightly charred, 8 to 10 minutes. Keep warm.Arrange oven rack in middle position and preheat oven to 400°F. Lightly oil muffin pan.
 
Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes.
 
While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.dry.
 
Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino cheese and parsley.

Cooking/Preparation Time
15 minutes
 
Serves
4
 
Ingredients
150g of Proscuitto Fruili
2 large avocados, peeled and thickly cut
Juice of 2 limes
5 Chicory Heads
Drizzle of Urbani Black Truffle Oil
Bunch of fresh flat leaf parsley, chopped
Halen Mon Sea Salt and Coarse black pepper to taste
3 ounces Pecorino, finely grated

 
Instructions
Gently combine all ingredients except prosciutto, serve on large dish and scatter gently scrunched prosciutto over the plate. Mouthwatering.

Cooking/Preparation Time
15 minutes
 
Serves
4
 
Ingredients
4 just ripe Peaches
a few fresh Rosemary Leaves, finely chopped
1 tablspoon of Banyuls Red Wine Vinegar
Sardinian Fruttato Olive Oil
1 teaspoon of natural yoghurt or creme fraiche
16 slices of Bresaola
2 Handfuls of Fresh Rocket
100g of Goats Cheese, Crumbled
 
Instructions
Preheat a griddle pan until hot. Cut the peaches in half, twisting them to remove the stones. Place them in a bowl with the rosemary, olive oil, salt and pepper. Then grill the peaches on either side until they are nicely charred but not burnt! Pour the vinegar into a bowl and add 3 times as much olive oil followed by the yoghurt/creme fraiche and the salt and pepper. Mix together until they are combined. To serve, lay the bresaola over each plate loosely ensuring that it isn't flat. Place the cooked peaches on top. Toss the rocket in the creamy dressing before drizzling over the plate; place salad leaves on top and scatter with the goats cheese before eating.