Barilla Whole Grain Penne with Asparagus, Butternut Squash, Oven-Dried Tomatoes and Crispy Prosciutto
Stuffed artichokes alla cecinese
Created by Academia Barilla
Piadina with Assorted Italian Cold Cuts and Cheeses
Orzo Butternut Squash Soup with Sautéed Zucchini and Yellow Squash, Topped With Crispy Prosciutto
Tags: asparagus, cherry tomato, extra-virgin olive oil, First course, onion, Parmigiano Reggiano Cheese, prosciutto crudo, Boiled, Short shapes, Whole Grain
In this recipe, the stuffing of prosciutto, mushrooms and bread crumbs gives the artichokes an intense and full-bodied flavor.
Tags: artichoke, cooked ham, prosciutto crudo, Side dish, Aperitif, Winter, 60 minutes, Buffet, In the oven/Baked, 30 minutes, Picnic, Toscana, 30 minutes
A simple, tasty meat main course in the traditional Roman style. The recipe is quick and easy but is sure to make an impression even with the most passionate connoisseurs.
Tags: Anniversary, Easy, Main course, prosciutto crudo, sage, Spring, veal chop, 20 minutes, Autumn, 10 minutes, Asking for forgiveness, Browning, Lazio, Gift foods, Impress guests, 10 minutes
Tags: 0 minutes, First course, Gorgonzola, Mortadella, Pecorino Romano Cheese, prosciutto crudo
Orzo with rich fall vegetables makes soup outstanding!
Tags: chicken broth, Classic Blue Box, Main course, prosciutto crudo, yellow squash, zucchini, Medium, Autumn, 45 minutes, Winter, Soup shapes, 20 minutes, 25 minutes