When we asked Angela Hartnett to create some prosciutto recipes for us, we knew the results would be special.
After all, not only is Angela one of the UK’s best-loved and most respected chefs, her talent has even been recognised by HRH Queen Elizabeth II, when in 2007 she was awarded an MBE (Member of the Most Excellent Order of the British Empire) for her Services to the Hospitality Industry.
Yet despite the numerous plaudits, Angela is also refreshingly down-to-earth and friendly – the sort of woman one would love as a best friend (especially since she’s so remarkably talented and with a string of restaurants to her name – just imagine the dinner parties!).
So her selection of exclusive recipes for Prosciutto di San Daniele was always going to be exceptional. By adding a prosciutto twist to everyday dishes such as cheese toasties, she drew on her Italian heritage as well as her ability to turn the ordinary into something extra-ordinary.
It’s this sort of creativity that led to Angela winning her first Michelin star back in 2004. For the diners in Angela’s restaurants, even the most simple of dishes becomes a delicious celebration of the finest ingredients put together in an incomparable way. As a child, cooking with her Italian grandmother, she explains that she learnt at an early age to: “Never over complicate it, keep it very simple and let the ingredients sing.”
So if you can’t make it to one of her London establishments, including the Michelin starred Murano, in Mayfair or the equally-famous Café Murano in Covent Garden, don’t worry, you can add a bit of that Angela magic to your meals at home with these recipes!
Tagliatelle pasta with Prosciutto di San Daniele, Peas and Mint
The first flavours you savour after taking that initial forkful are the perfectly-balanced sweet and salty sapid notes of the prosciutto, even before you taste the pasta. It’s the perfect Italian dish – simple, tasty and made to be remembered.
Cheese and Prosciutto di San Daniele Toastie
No ordinary prosciutto cheese features in Angela’s toastie recipe – it has to be Fontina, an Italian cow’s milk cheese with a nutty, earthy hint. An indulgent treat with double cream, a pinch of cayenne pepper cuts through to creaminess to give this dish a kick.
Ceps Stracchino with Prosciutto di San Daniele
Mushroom lovers will attest to the fact that few suppers are more tasty or easy to make than deliciously-golden mushrooms, fried and heaped on grilled fresh bread – especially when the bread is sourdough and the cheese is delicate, creamy Italian Stracchino.