Recipe courtesy of Ristorante Da Scarpan, San Daniele del Friuli

Ingredients for 4

FOR THE SHRIMP TAILS

• 16 shelled and gutted shrimp tails
• 50 g of Prosciutto di San Daniele, thinly sliced
• 2 cl of extra virgin olive oil

FOR THE POMME PURÉE

• 250 g of peeled, diced potatoes
• 3 cl of extra virgin olive oil
• 1 clove of finely chopped garlic, microwaved with extra virgin olive oil for 3 minutes
• Salt, as needed
• Oven-toasted croutons of
• homemade bread

PREPARATION

For the shrimp tails

Wrap the shrimp tails with slices of Prosciutto di San Daniele and arrange on a baking sheet lightly greased with oil. Cook in the oven at 200° C for a few minutes.

For the pomme purée

Cook the potatoes in a frying pan with the extra virgin olive oil, browning for a few minutes over a high heat;cover with water, add salt and simmer until the potatoes are cooked. Remove from heat, add the garlic and blend well with the potatoes. Pour the pomme pureé into a soup dish and add the shrimp tails. Garnish with croutons and a few drops of extra virgin olive oil. Serve immediately.

RECOMMENDED WINE

Friulano, Sauvignon, Malvasia

Recipe courtesy of Ristorante Da Scarpan, San Daniele del Friuli

Ingredients for 25 pastry balls

FOR THE FILLING

• 150 g of chopped Prosciutto di San Daniele
• 50 g of Grana Padano Cheese
• 100 g of fresh, drained ricotta
• 2-3 eggs
• 1 g of chopped rosemary
• Salt and pepper, as needed

FOR THE BATTER

• 18 cl of beer
• 100 g of all-purpose flour
• 1 egg
• 10 g of powdered bread yeast
• 2 g of salt
• 1 l of peanut oil for frying

PREPARATION

 Blend the ricotta well to form a smooth cream; add the eggs then stir in the Prosciutto, Cheese,salt, and pepper. Use two spoons to shape small balls and freeze. Prepare the batter using the beer, egg, flour, and baking powder. Remove the ricotta balls from the freezer, dip in the batter and fry in oil heated to 160°C. Excellent as an hors d’oeuvre.

RECOMMENDED WINE

Friulano, Ribolla Gialla, Sparkling Ribolla Gialla

Recipe courtesy of Ristorante Al Portonat, San Daniele del Friuli

Ingredients for 4

• 400 g of fresh tagliolini pasta
• 200 g of Prosciutto di San Daniele in a single slice
• 6 slices of Prosciutto di San Daniele, thinly sliced to use as garnish
• 60 g of extra virgin olive oil
• 250 g of fresh single cream
• A pinch of pepper
• A pinch of salt
• Poppy seeds

Chop the slice of Prosciutto di San Daniele by hand and sauté the pieces in olive oil using a non-stick frying pan. Add a pinch of pepper and the single cream. Mix well and, when the sauce boils, add the dry tagliolini (do not cook beforehand); add about 80 cl of boiling water, a pinch of salt and continue stirring until the water has been completely absorbed. Meanwhile, sprinkle the poppy seeds in quite a large dish and add the tagliolini, ensuring they are very soft: if necessary add a little boiling water as this type of pasta absorbs lots of liquid.

Top with a generous slice of Prosciutto di San Daniele.

RECOMMENDED WINE

Chardonnay, Pinot Grigio

Ingredients for 4

Recipe courtesy of Ristorante Al Picaron, San Daniele del Friuli 100 g of Prosciutto di San Daniele

• 500 g of boiled green asparagus
• 100 g of strawberries
• 200 g of egg mimosa
• Mixed salad, as needed
• Extra virgin olive oil, as needed
• Vinegar, as needed
• Salt and pepper, as needed

PREPARATION 

Cut the asparagus into diamonds of 2/3 cm; cut the Prosciutto di San Daniele into medium strips; dice the strawberries. Assemble the hors d’oeuvre by layering various salads, asparagus, egg mimosa, and strawberries. 

Finish with the strips of Prosciutto di San Daniele to form a nest and dress with oil, 

vinegar, salt, and pepper. Serve with croutons of well-toasted homemade bread.

RECOMMENDED WINE 

Pinot Bianco, Sauvignon

Ingredients for 4

Recipe courtesy of Ristorante Al Portonat, San Daniele del Friuli

FOR THE PASTA

• 200 g of potatoes
• 2 eggs
• 80 g of all-purpose flour
• Salt, as needed

FOR THE DRESSING

•  60 g of butter
• 50 g of sliced Prosciutto di San Daniele
• 100 g of Grana Padano Cheese

PREPARATION

Cook and mash the potatoes, then leave to cool. Add the egg and flour, knead and roll the dough until it is about 4mm thick and cut into rounds of approximately 10 cm in diameter. Meanwhile, prepare the filling by soaking the bread in the milk and, when it is soft, add the Prosciutto di San Daniele, Grana Padano Cheese and egg to form a firm mixture. Continue by brushing the potato rounds with the beaten egg and adding a tablespoon of filling; seal around the edges to form a pouch. Cook these tortelli in boiling salted water, remove as soon as they come to the boil, and arrange 4−5 on each plate, dressing with butter, grated Grana Padano Cheese and Prosciutto strips.

RECOMMENDED WINE

Ribolla Gialla, Schioppettino

Ingredients for 4

• 2 medium-sized heads of Belgian endive
• 8 slices of Prosciutto di San Daniele
• Butter
• Grated Grana Padano Cheese

PREPARATION

Clean and slice the endives, lengthways, into 4 pieces; boil in salted water for 5 minutes and drain.Wrap the endive in slices of Prosciutto and arrange in a baking dish, add dabs of butter and sprinkle with the grated Grana Padano Cheese. Bake au gratin for 10 minutes at 180°C.

RECOMMENDED WINE

Friulano, Pinot Grigio

Ingredients for 4

• 2 shallots
• 100 g of Prosciutto di San Daniele, in julienne strips
• 2 tablespoons of olive oil
• 2 whole slices of Prosciutto di San Daniele
• 1 glass of Friulano wine
• 8 walnuts
• 380 g of spaghetti
• Salt, as needed
• Grana Padano Cheese
• A knob of butter

PREPARATION

Chop and brown the shallots in the olive oil, add the julienned Prosciutto di San Daniele, fry gently for a few minutes and blend in the glass of Friulano wine. Coarsely chop the walnuts: use part now for the sauce; set the rest aside as a garnish. Cook the spaghetti in plenty of salted water, drain and pour into the sauce, add the knob of butter and continue cooking for 2 minutes. Arrange the Prosciutto slices on the plate in an X shape, arrange the spaghetti in the centre and sprinkle with Grana Padano Cheese. Fold the Prosciutto slices to form the casket, drizzle with the remaining walnuts. Serve immediately with a glass of chilled Friulano wine.

RECOMMENDED WINE

Friulano