Salami et mozzarella en carrozza

Gratin dauphinois avec prosciutto cotto

Beignets de légumes faciles

Au cœur de la raclette

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Pizza aux pommes de terre et au salami avec huile de truffe

INGREDIENTS

  • 1/4 tasse (60 ml) d’huile d’olive Mastro® divisée
  • 2 c. à table (30 ml) de beurre
  • 2 gros oignons tranchés mince
  • 2 gousses d’ail hachées finement
  • 1/2 c. à thé (2 ml) de sel
  • 1 pomme de terre jaune tranchée très mince
  • 1 boule (700 g) de pâte à pizza
  • 4 oz (125 g) Mastro® RiservaTM Truffle Salami, coupé en dés
  • 1 c. à thé (15 ml) de romarin frais haché
  • 1/4 tasse (60 ml) de fromage parmesan râpé
  • 6 tranches San Daniele® Prosciutto
  • Huile de truffe

Directions

  • Faire chauffer 2 c. à table (30 ml) d’huile et de beurre dans une grande poêle antiadhésive à feu moyen; faire cuire les oignons, l’ail et le sel, en remuant souvent, pendant 25 à 30 minutes jusqu’à ce qu’ils soient caramélisés. (Ajouter un peu d’eau si les oignons commencent à coller dans le fond de la poêle.)
  • Préchauffer le four à 425 F (220 C). Sur une surface légèrement farinée, étaler suffisamment la pâte à pizza pour couvrir une grande plaque de cuisson graissée. Déposer la pâte sur la plaque et l’étirer jusqu’aux rebords. Badigeonner l’huile restante sur la pâte; y étaler les oignons en laissant une mince bordure. Placer les tranches de pomme de terre sur les oignons; parsemer de salami et de romarin.
  • Cuire au four pendant 25 à 30 minutes ou jusqu’à ce que le dessous et la croûte soient bien dorés. Saupoudrer immédiatement de parmesan. Laisser reposer pendant 5 minutes. Déchiqueter le prosciutto en de gros rubans et les déposer délicatement sur la pizza. Arroser légèrement d’huile de truffe.
  • Conseil : L’huile de truffe a une forte odeur et un goût intense; une petite quantité suffit, donc ne verser qu’un petit filet d’huile lentement.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
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