Prosciutto

Baguette bruschettas with assorted cheeses are a true gastronomic symphony of flavors inspired by Italian cuisine. The crispy baguette soaked in fragrant olive oil serves as the perfect base for various toppings: cream cheese with olives, mushroom cheese with herbs, cheese with ham and caramelized mushrooms. Delicate slices of prosciutto, smoked salmon, quail egg, and sun-dried tomatoes create a harmony of textures and flavor nuances. This dish not only delights the palate but also makes a wonderful option for festive tables, snacks for friends, or a light dinner with a glass of wine. Bruschettas are an art of combining simple ingredients that transforms an ordinary appetizer into a refined culinary pleasure.

Pork roulade sous vide with parsley is a refined dish of European cuisine that harmoniously combines the tenderness of meat and the aroma of herbs. The sous vide technique preserves the natural flavor of pork, making it incredibly juicy and tender. The combination of dried herbs, garlic, and orange zest gives the meat a complex, spicy aroma, while prosciutto adds a noble touch. A special green sauce based on parsley, thyme, red onion, and orange refreshes the dish's flavor, creating a balance between the brightness of spices and the tenderness of meat. This roulade is perfect for both festive dinners and cozy family gatherings.

Chef Dmitry Gusarov shared the recipe from the Kalabasa restaurant menu with us.

A seasonal winter appetizer for a buffet. Firstly, this canape looks very festive (due to the orange color, for which persimmon is responsible). Secondly, the rich taste of blue cheese is set off by the sweetness and softness of persimmon, and the brightest note, both in texture and color, is added by prosciutto. Thirdly, it is very satisfying: a couple of such canapes, and you can safely wait for the banquet to begin, without fear of getting hungry.

The cheese platter is the embodiment of elegance and gastronomic pleasure in French cuisine. A skillfully curated selection of cheeses, from delicate camembert to rich blue cheese, creates a harmony of flavors highlighted by the sweetness of honey and the freshness of grapes. Parmesan adds firmness and nutty notes, while goat cheese brings a subtle tanginess. Olives and tapenade add Mediterranean charm, while prosciutto and chorizo provide a rich meaty accent. Crispy crackers and nuts complete the composition with texture. Berries scattered chaotically across the plate bring juiciness and color. This set is perfect for leisurely evenings accompanied by wine and pleasant conversation, revealing all facets of gastronomic delight.

Another tried and true flavor combination wrapped in a festive appetizer. Fresh pear and blue cheese are wrapped in prosciutto, and a skewer holds the whole thing together.

The recipe was shared with us by the chef of the Kalabasa restaurant.

Recipe from Margarita Bistro.

Melon and cucumber gazpacho is a refreshing summer soup inspired by traditional Spanish cuisine but with a unique fruity twist. Light and invigorating, it combines the sweetness of melon, the freshness of cucumbers, and the spiciness of shallots. The origins of gazpacho trace back to Andalusia, where this cold soup was originally made by the poor using bread, vegetables, and olive oil. The modern version with melon is an elegant and fresh take on the classic. It should be served chilled with pieces of vegetable salad and crispy slices of prosciutto that add textural contrast and salty depth to the dish. It's an ideal choice for hot days, especially as a light appetizer or a sophisticated addition to dinner. Its vibrant aroma and balanced blend of sweet, salty, and fresh notes make it a true gastronomic delight.

Italian pâté with prosciutto is a refined dish embodying the flavor harmony of Italian cuisine. Its history traces back to traditional recipes of Italian families, where liver was often used to create tender and nutritious snacks. The rich taste of beef liver is softened by butter, while carrots add a light sweetness. Prosciutto adds a savory salty note, making the pâté's texture delicate and airy. A mix of peppers highlights the depth of flavor, and salt brings it to perfection. This pâté is perfect as an elegant appetizer on crispy bread, complemented by a glass of red wine. It pairs wonderfully with soft cheeses and olives, creating an exquisite aperitif for a cozy Italian-style evening.

Meatloaf with spinach and sweet pepper is an exquisite dish of European cuisine that combines the rich flavor of beef, the freshness of greens, and the sweet spiciness of roasted pepper. The prototype of this recipe is traditional meatloaves made in Italy, France, and Germany. Here, salty prosciutto, aromatic parmesan, and tender spinach harmoniously blend to create a complex and multifaceted taste. Baking the loaf gives it juiciness and a deep, rich aroma. The dish is perfect for a festive table or dinner with loved ones. It is served sliced into thick pieces that pair excellently with wine sauce or a light garnish. The meatloaf will be a true decoration of the table, captivating guests with its elegance and gastronomic sophistication.

Frittata with figs and prosciutto is an exquisite dish of Italian cuisine that combines the tenderness of baked eggs, the salty taste of feta, and the sweetness of figs. Historically, frittata emerged as a simple way to prepare eggs with various ingredients, and the addition of prosciutto and caramelized onions gives it a special depth of flavor. Figs, sweet and juicy, contrast with the spiciness of feta and the aroma of thyme, creating a harmonious ensemble. Prosciutto adds notes of sophistication while caramelized onions bring a light sweetness. Frittata is perfect for breakfast or a light dinner and can be served with a glass of dry white wine to enhance the flavors of all components. It is easy to prepare but looks impressive—an ideal option for culinary experiments and cozy gatherings.

Turkey roll with prosciutto and sun-dried tomato pesto is a refined dish of Italian cuisine that combines the tenderness of turkey with the spiciness of prosciutto and the rich aroma of pesto. This recipe is inspired by Mediterranean gastronomic traditions, where harmonious flavors and simplicity of preparation are highly valued. The juicy roll filled with a rich bouquet of spices and herbs fills the kitchen with warm notes of basil, marjoram, and red wine. Baked to a golden crust, it remains tender thanks to vegetable broth. A salad mix garnish with balsamic vinegar and crunchy sesame seeds adds freshness and texture. This dish is perfect for festive dinners and family gatherings, creating an atmosphere of coziness and Italian hospitality.

Prosciutto with figs is a refined combination of sweet and salty that embodies the spirit of Italian gastronomy. This recipe is rooted in Mediterranean culinary traditions where simplicity, freshness, and natural flavors are valued. Ripe figs, with their honey-like sweetness and tender texture, pair beautifully with thin slices of prosciutto that add a light saltiness and rich aroma to the dish. Basil leaves add a refreshing herbal note, making the flavor even more expressive. It’s the perfect appetizer for festive tables and light summer dinners, as well as a great way to enjoy the wonderful harmony of flavors that makes Italian cuisine so unique.

Turkey with cheese is a refined dish of American cuisine that combines tender turkey meat, creamy brie cheese, and aromatic prosciutto. It draws from the traditions of gastronomic art where harmony of flavors and textures is valued. The combination of turkey's tenderness with the velvety taste of cheese and the slight saltiness of ham creates a rich, sophisticated profile. Baked in white wine with thyme, the turkey acquires an exquisite aroma, while the nutty-grape sauce adds delicate sweetness and a hint of acidity. This dish is perfect for a festive dinner or an elegant family gathering. It can be served with green salads or light vegetable sides to enhance the complexity and depth of flavor. This culinary composition perfectly combines simplicity in preparation with elegance in taste.