Tag: prosciutto cotto

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La cotoletta alla bolognese dell’Osteria 051 Quadrilatero

La cotoletta alla bolognese dell'Osteria 051 Quadrilatero a Bologna

La cotoletta alla bolognese dell’Osteria 051 Quadrilatero a Bologna.
Uno dei piatti tipici di Bologna e’ la sua cotoletta.
Famosa per la fetta di prosciutto e l’abbondante parmigiano reggiano fuso.

L’ho gustata da 051 Osteria Quadrilatero in the center of Bologna.

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La cotoletta alla bolognese dell'Osteria 051 Quadrilatero a Bologna

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Consiste di una cotoletta di vitello (scannello o sottonoce) impanata con uova, farina e pan grattato. Viene prima fritta in strutto o burro, quindi ricoperta con un’abbondante fetta di prosciutto e una generosa manciata di parmigiano reggiano, poi brevemente aspersa con brodo di carne, per insaporirla ed inumidirla. La si passa infine al forno fino a far sciogliere il formaggio soprastante.
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The Bolognese cutlet of Osteria 051 Quadrilatero in Bologna – L’escalope bolognaise de l’Osteria 051 Quadrilatero à Bologne – La chuleta boloñesa de Osteria 051 Quadrilatero en Bolonia – A costeleta à bolonhesa de Osteria 051 Quadrilatero em Bolonha – Das Bolognese-Schnitzel der Osteria 051 Quadrilatero in Bologna – Bolognese cốt lết của Osteria 051 Quadrilatero ở Bologna – 博洛尼亚 Osteria 051 Quadrilatero 的博洛尼亚肉排 – ボローニャのオステリア051Quadrilateroのボロネーゼカトレット
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Salumi misti come antipasto delle feste

Salumi misti come antipasto delle feste

Salumi misti come antipasto delle feste.
A casa mia non è veramente festa se, prima del piatto principale del pasto, non mangiamo qualche affettato di antipasto.
Di solito: prosciutto crudo, prosciutto cotto, coppa e salame. Ultimamente, in qualche occasione abbiamo aggiunto anche dell’ottimo culatello.

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Salumi misti come antipasto delle feste

Salumi misti come antipasto delle feste

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Mixed cured meats as an appetizer for the holidays – Charcuterie mixte comme apéritif de vacances – Embutidos mixtos como aperitivo navideño – Carnes curadas mistas como aperitivo de férias – Gemischte Wurstwaren als Vorspeise für die Feiertage – Thịt trộn làm món khai vị cho những ngày lễ – 混合腌制肉类作为节日开胃菜 – 休日の前菜としての塩漬け肉の盛り合わせ

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Omelette with cooked ham, the recipe

Omelette con il prosciutto cotto

Omelette with cooked ham.
Every now and then, when I have little time and few ideas for dinner (I don't know why but I almost never make it for lunch), I make myself a nice omelette with ham. I don't know if it's made exactly as the original recipe says... I like it that way.

I was saying very simple to prepare or at least it is very simple the way I prepare it:
– two eggs
– a quarter of a glass of milk
– a pinch of salt
– a knob of butter
– cooked ham

Here's how to proceed: open the eggs and beat them in a container adding jinx and salt.
Put the butter in a hot pan (if you want to be lighter you can avoid the butter if you use a nice non-stick pan) and then pour in the beaten eggs.
After a few seconds gently place the ham trying to cover as much surface as possible.
When the omelette reaches a compact consistency, turn it over, browning the side of the ham as well.
A couple of minutes and the dish is ready.

And how do you prepare it?
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Omelette con il prosciutto cotto

Omelette con il prosciutto cotto

Omelette con il prosciutto cotto

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Omelette with cooked ham, the recipe – Omelette au jambon cuit, la recette – Tortilla con jamón cocido, la receta – Omelete com fiambre cozido, a receita – Omelett mit gekochtem Schinken, das Rezept – Trứng tráng với giăm bông nấu chín, công thức
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Pizza ham olives and buffalo mozzarella

Pizza prosciutto olive e bufala

Pizza with ham, olives and buffalo mozzarella.
I almost always eat pizza with ham (cooked) and olives.
For some time now, however, I have almost always had buffalo mozzarella (or burrata) at home that I love to add to the pizza (bought to take away).
I put it in the middle just for the photo but then I cut it and arrange it harmoniously!
Very good with the addition!

What's your favorite pizza?
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Oh, I forgot, pizza is from Due Gabbiani.

Pizza prosciutto olive e bufala

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

A good pizza with ham, olives and buffalo mozzarella – Une bonne pizza au jambon, olives et mozzarella de bufflonne – Una buena pizza con jamón, aceitunas y mozzarella de búfala – Uma boa pizza com presunto, azeitonas e mussarela de búfala – Eine gute Pizza mit Schinken, Oliven und Büffelmozzarella – Một chiếc bánh pizza ngon với giăm bông, ô liu và phô mai mozzarella trâu – 火腿、橄榄和水牛芝士的美味披萨 – ハム、オリーブ、水牛モッツァレラの絶品ピザ
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Jamon dish in Ibiza

Jamon plate in Ibiza.
One of the foods that satisfies me most in Spain is a nice plate of jamon freshly cut and ready to eat with your hands.
To tell the truth, this didn't even seem freshly cut to me and it certainly wasn't Pata Negra (the best and most expensive Spanish ham) but I have to say that I was satisfied anyway.
I had it, together with some friends, a few weeks ago in a chiringuito by the sea in Ibiza.

Do you like Spanish ham?
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Piatto di jamon ad Ibiza

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
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Jamon Iberico in Ibiza for an aperitif – Jamon Iberico à Ibiza pour un apéritif – Jamón Ibérico en Ibiza para el aperitivo – Jamon Iberico em Ibiza para um aperitivo – Jamon Iberico auf Ibiza für einen Aperitif – Jamon Iberico ở Ibiza để khai vị – 伊维萨岛的 Jamon Iberico 开胃酒 – アペリチフのためのイビザのジャモンイベリコ