academia barilla  May 2007
   

Academia Barilla’s Prosciutto di Parma Special TV Guest at the Martha Stewart Show!

Academia Barilla’s Prosciutto di Parma has been one of the guests of [...]

Martha Stewart logoAcademia Barilla’s Prosciutto di Parma has been one of the guests of the Martha Stewart Show last April 27th, when Martha invited our traditional Prosciutto di Parma to share the TV show scene with NBC comedy actor David Alan Grier.

Academia Barilla at the Martha Stewart TV Show

As you can see from this first video segment of the Martha Stewart’s Show, our Prosciutto di Parma DOP stands proud on the scene, and immediately turns to be the centerpiece of a contest between Martha and David who are making prosciutto and pesto panini with a special recipe from Martha.

Academia Barilla at the Martha Stewart TV ShowBoth Martha and David did a great job, as you can see from this other video segment from the TV show.

Academia Barilla at the Martha Stewart TV ShowIn my opinion, David did a great job when he simply laid a freshly cut slice of prosciutto on a piece of bread, after dropping some extra-virgin olive oil on the bread – mmmm…. simple and yummy!

Academia Barilla at the Martha Stewart TV ShowThis is really the best way to taste Prosciutto, as Leigh repeated several times in his overview on the mighty Prosciutto di Parma, at the beginning of this year.

Here is Martha’s recipe, accompaigned by still frames from the Martha Stewart TV Show – all images courtesy of MarthaStewart.com.

PROSCIUTTO AND PESTO PANINI
A Martha Stewart recipe

(serves 4)

Ingredients

- 1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
- 1/3 cup Pesto
- 1/3 pound Prosciutto di Parma, thinly sliced
- Tapenade, optional
- 1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips
- 1/4 pound fontina cheese, thinly sliced
- 1/2 cup baby arugula or basil, optional
- Extra-virgin olive oil
- Coarse salt
- Freshly ground pepper

Academia Barilla at the Martha Stewart TV ShowDirections

Preheat a grill pan over medium-high heat or a panini press.

Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.

Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press grill according to manufacturer’s instructions.

Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.

Cut sandwich into quarters. Serve immediately.

Academia Barilla at the Martha Stewart TV Show
Thanks to Martha Stewart for inviting Academia Barilla to her TV show, and thanks also for sharing this easy but delicious recipe.

Wandering where you can get a whole leg of traditional Prosciutto di Parma, a perfect gourmet piece for a party, restaurant or bar? Academia Barilla’s online store will deliver your authentic Prosciutto di Parma DOP directly to your home, in a specially thermo-insulated bubble wrap with ice packs, and in just two days!

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