This classic sauce takes its flavor from our Guanciale, (Italian salt-cured pork jowl). The blend of the tomatoes, pecorino, onions and dried chilies peppers, make an incredible pasta sauce. Preparation: Cut Guanciale into 1 inch segments slowly render in sauce pan. Once fat is rendered and Guanciale is translucent, remove Guanciale from pan. In sauce pan add Chili pepper, black pepper and onions. Sauté mixture until onions are sweating, approx. 10-15 minutes onions should be translucent, then add the White Wine and increase heat. Let the wine reduce. Then add tomatoes to sauce pan. When tomato comes to a boil, reduce heat to a simmer and add cooked Guanciale. Pasta: Bring 4-5 L of water to boil. Add 2 TBSP of salt; add 450 grams of bucatini pasta. Stir occasionally to avoid pasta sticking to the pot. Once pasta is aldente, drain pasta. In a large serving platter, add pasta, tomato sauce and graded pecorino cheese. ENJOY!
160 grams of Niagara Food Specialties “Guanciale”
750 ml of Tomato
120 grams of Pecorino
1 medium onion finely chopped
Chili peppers (as desired to taste)
Black Pepper (as desired to taste)
200 ml of White Wine
Almost nothing goes over better than the sweet taste of asparagus! Wrap it around our our pride and joy Pingue Prosciutto for a simple yet elegant side dish that will impress your most ardent foodie friends. Preparation: Carefully wrap proscuitto slices around the pears or bundles of asparagus, and your are done, easy peasy! Of course you can always substitute the asparagus with fruit like; cantelope, pineapple, and apple.
1 1/4 lb thin asparagus spears, tough ends trimmed
8-12 slices of Pingue Prosciutto (gauge the number spears to be wrapped, or bundled (2 oz)
The key to the flavour in this salad, is to use Asian pears (you can substitute Bosc or Anjou). The blend of different flavors is sure to impress your guests. Preparation: In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4. Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool. In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
2 cups fresh orange juice
2 tbsps red wine vinegar
2 tbsps red onion (finely chopped)
1 tbsp white sugar
1 tbsp white wine
3/4 cup extra virgin olive oil
1 tbsp butter
2 pears (peeled cored and cut into wedges)
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 lb Pingue Prosciutto (cut into thin strips)
2 romaine (hearts rinsed and torn)
Salt & Pepper (to taste)
Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce. If the first time you tasted risotto resemebles anything like our experience, then you have found a little piece of heaven on earth. Preparation: Melt half the butter in a casserole and add the chopped onion, salt and a pinch of pepper. When the onion has softened, add the rice and then the white wine, allowing the latter to evaporate on a high heat. Allow to simmer for a few minutes to concentrate the flavours, and then start gradually adding the boiling stock as required, to continue cooking. Remove the rice from the heat when slightly al dente and tender. Add the remaining butter in small pieces and the Grana Padano. Transfer the risotto to a serving dish, place the two slices of prosciutto cut into strips on top and garnish the centre with the remaining slices of prosciutto. Recommended wine: Chardonnay DOC “Friuli Grave”.
300 gm arborio rice
60 gm butter
50 gm Grana padano
1 spring onion
Half a glass of dry white wine
6 slices of Pingue Prosciutto, including 2 cut into strips
Stock, Salt and Pepper to taste
A lot of recipes tell you that you can substitute bacon for pancetta, but we’re willing to bet that you will have a problem with that. Preparation: Peel the prawns, leaving the head on if desired. Salt and pepper the back of each prawn, placing a bay leaf on top and wrap with a slice of Pingue Pancetta. Place the prawns in a roasting pan and brush with a little olive oil. Place on the heat for 10 minutes, making sure that the ham does not burn, add the Cognac and allow to evaporate. Serve, accompanying the prawns with a puree of potatoes with olive oil. Recommended wine: DOC “Collio” bianco.
24 slices Pingue Pancetta
24 fresh sage leaves
1/2 fl. oz. Cognac
2 tablespoons olive oil
Salt and Pepper to taste