By Mary White
Breakfast is regarded by many as the most important meal of the day, and since prosciutto is a meat celebrated for its diversity of flavors, that makes San Daniele an ideal addition to a wide range of dishes. At B&B’s across the country, innkeepers and their chefs often include prosciutto in the recipes they develop – resulting in some innovative and highly flavorful entrees.
Executive Chef Jerry Risner of The Villas at Gervasi Vineyard in Canton, OH, where guests can enjoy plenty of dining options, winery tours & tastings, as well as numerous special events and culinary classes, praises prosciutto as the ideal companion to eggs. This is demonstrated to great effect in his Prosciutto Wrapped Three Egg Omelet with Fontina Cheese. “Prosciutto makes a great addition to breakfast because it pairs really well with any style of eggs,” he explains. “The flavor of prosciutto is so balanced that it does not over power the eggs, but enhances the flavor and enriches the dish.”
Prosciutto Wrapped Three Egg Omelet with Fontina Cheese
3 medium sized eggs
1 Tablespoon butter (melted)
1 Tablespoon milk
1 Tablespoon olive oil
1/8 cup grated Fontina cheese
1 slice San Daniele Prosciutto
Whisk the eggs, butter and milk together. Heat 7-inch nonstick pan and olive oil over medium heat. Add egg mixture and cook until set. Add cheese. Lay prosciutto out on plate. Place the cooked eggs on top of prosciutto, then roll and serve.
If you like serve with a side salad of arugula salad dressed with extra virgin olive oil and balsamic vinegar.
Innkeeper and certified culinary professional Chef Monika Sudakov of Chestnut Street Inn in Sheffield, IL, where she hosts cooking classes featuring a variety of gourmet global cuisines based on the diverse menus she offers at the restaurant onsite, loves the idea of pairing savory flavors with sweet. “The delicate salty flavor of prosciutto is a perfect way to interject those savory notes,” she enthuses. “It’s like the best of breakfast all wrapped into one heavenly bite!” Her recipe for Prosciutto Banana Bread is one scrumptious example.
Prosciutto Banana Bread
1 1/2 cups all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 tsps apple pie spice
3/4 cup brown sugar
1/4 cup grapeseed oil
1 teaspoon vanilla extract
3 mashed over ripe bananas
6 ounces prosciutto chopped finely
Preheat oven to 350 degrees. Grease loaf pan with cooking spray. Combine flour, salt, baking soda, baking powder and apple pie spice in a medium bowl. In a separate bowl, combine sugar, oil, egg, vanilla extract and mashed over ripe bananas. Mash together with a potato masher. Add wet ingredients to dry ingredients and stir until just combined. Add prosciutto and fold in. Transfer batter to prepared loaf pan. Bake for approximately 55 minutes to an hour, or until golden brown and a toothpick inserted into the center of the bread comes out cleanly. Allow to cool completely before serving.
Chef’s notes: The bread will keep for one week in an airtight container. It also freezes well when wrapped in freezer paper and placed in Ziploc freezer bag.
“San Daniele with its distinct depth of flavor adds that special something to a breakfast dish that innkeepers strive for,” reveals Debbie Mosimann, innkeeper of Swiss Woods Bed and Breakfast in Lititz, PA and one of the authors of 8 Broads in the Kitchen. “Beyond-ordinary breakfasts set inns apart from other lodging options, and prosciutto fits the bill combining well with egg dishes, fruits, and veggies giving our guests a ‘beyond bacon (ham)’ kind of experience.” That’s certainly the case with this Huevos Trifecta recipe, which is featured in the 8 Broads signature cookbook and was developed by fellow Broad and co-author Kristie Rosset of Lookout Point Lakeside Inn in Hot Springs, AR.
2 Tablespoons butter, melted
1/2 cup cream
Dash of cayenne pepper
2 Tablespoon cheddar cheese, grated
1 slice prosciutto di San Daniele, thinly sliced
4 English muffins, halved and toasted
Dash of Mediterranean sea salt