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Heat Oven to 350°. Coat oven proof dish with butter. Place Camembert in dish and spread Todaro Bros Balsamic Sweet Onion Jam over Camembert. Bake for 15 minutes or until cheese is very soft to the touch. Increase heat to 425° and bake 5 minutes longer. Serve with warm bread or water crackers.

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Divide lamb into 4 portions, and shape each into a thick patty. Coat a grill pan with La Serra Olive oil and place over medium heat. When the pan has gotten hot,  cook patties for 3 minutes per side, for a medium-rare burger. Season to taste with salt and pepper.

Top the patties with Todaro Bros Mint Jelly and assemble the burgers to your preference.

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Slices of Tomato

Combine mayonnaise, Parmesan, salt and pepper in a small bowl. Lay bread on a cutting board and spread each slice with butter. Flip bread and spread plenty of mayo mixture on each slice. Spread FigPreserves evenly on each slice. Grate Cheddar and Gruyere and combine. Place two slices of bacon on half of the bread slices, along with 2 sliced of tomato, top with each with ¼ of the cheese, and top with remaining bread, sauce side down. Heat a iron skillet over medium high and cook the sandwiches in batches for 5 minutes until cheese is melted and bread is toasted.

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Pork Loin: Preheat oven to 375°. Season pork loins evenly with salt, pepper and garlic powder and rub one jar of Todaro Bros Balsamic Sweet Onion Jam over the meat. Place pork loins in an aluminum baking pan, covered with foil. Roast loins for 25 minutes, or until internal temperature reaches 150°.  Remove cover and roast for a final 10 minutes or so or until the internal temperature reaches 160°. Allow pork to rest for 15 minutes after removing from oven.

While loins are resting, combine Balsamic Sweet Onion Jam, olive oil and chicken broth in a small sauce pan. Bring ingredients to a boil, stirring constantly to help jam liquefy. Boil for 1 minute and then reduce heat to low and simmer for 20 minutes. Sauce will thicken slightly.

Slice pork loin and cover with sauce.

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Rub steak with olive oil and generously season with salt and pepper. Grill steaks over high heat for 4 minutes on each side for medium-rare. Rest steaks for at least 5 minutes. Slice against the grain and drizzle Merlot Wine Steak Sauce over and serve.

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Combine flour, salt, and pepper.

Beat the eggs and coat the chicken breasts. Dredge chicken in mixture.
Pour La Serra Olive oil in a large skillet over medium-high heat; add chicken, and cook, in batches, 1 1/2 minutes on each side or until golden.

Add Todaro Bros Lemon Caper Sauce to skillet and warm up.  Spoon sauce over chicken and garnish with chopped parsley and lemon wedges, if desired.

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Since 1917, Todaro Brothers has proudly specialized in importing Italy’s finest prosciuttos to our shores. What has always been a treasure to Italian Americans has now become a nationwide, multi- application sensation.

Any way you slice it, (though usually thin,) the flavor, mouth feel and aesthetic of prosciutto gets everyone (vegetarians don’t know what they’re missing,) enthusiastic. However, how do we know what specific prosciutto is right for us? And what is the important differences between one prosciutto and another?

Before we get too far, let’s get some things straight. Prosciutto is ham from Italy that is  dry-cured, usually thinly sliced and normally served uncooked. When prosciutto is uncooked it is called prosciutto crudo in Italian. This is distinguished from cooked ham known as prosciutto cotto.

Prosciutto is made from the hindquarters of plump, healthy pigs. The pigs used must be at least 9 months old and weigh between 350-420 pounds. But not just any pigs will do. They must possess just the right amount of surface fat (also known as marbling) for the prosciutto to carve and taste just right.

Diet plays a crucial role as well in the taste and specificity of prosciutto. Diet, and ultimately the flavor of the ham is determined by where the pigs are raised. For instance, two of the world’s most popular prosciuttos, Prosciutto San Daniele and Prosciutto de Parma have notoriously different flavor profiles due to where the hams are procured and the diet of the pigs.

Prosciutto di Parma has a distinctly creamy taste and buttery mouth feel because the pigs are fed whey from the famous nearby mega-purveyor Parmigiano Reggiano. Thus proving the old Italian adage that all good things depend on each other in one way or another.

Prosciutto San Daniele, artisanally produced in the mountain regions of San Daniele, offers a more earthy, meaty quality. Superiority amongst these two is simply a question of personal taste.

Both Prosciutto di Parma and Prosciutto San Daniele are perfect thinly sliced and offered as an appetizer alongside some large chunks of Parmigiano Reggiano, olives and sliced baguette rounds. However, they are also incredible used in an infinite amount of applications from salads, to soups, to pastas etc.

Prosciutto Cotto, from Emilia-Romagna and Lombardy regions in Italy, which is boiled instead of cured (i.e ‘cotto’,) with select spices, is the ideal prosciutto for paninis, as well as incorporated with an antipasto platter.

Prosciutto di Parma Rotundo, offers the same subtly sweet, creamy quality as Prosciutto di Parma, but is unpressed so it is juicier than regular flattened prosciutto. This prosciutto is also ideal for paninis and sandwiches.

All of Todaro Brothers Prosciutto are fantastic when incorporated in a recipe and truly allow any dish to come to life. Two fantastic recipes below feature Prosciutto di Parma or Prosciutto San Daniele (depending on preference.) Both recipes are quite simple and are sure to impress your guests.

RECIPE 1: Prosciutto and Chili Pasta

In olive oil, very slowly simmer diced prosciutto, dried chilis and as many cloves of garlic as you have — I mean, 10 per person isn’t too many. When the garlic is really, really soft, scoop it and the ham and chilis out, and add a couple of cups of crushed tomatoes to the pan. Cook until they become saucy, then make pasta and toss it with the tomatoes, garlic and so on, and a lot of basil.

RECIPE 2: Prosciutto, Melon and Arugula Summer Salad

1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups), 1 honeydew melon, peeled, seeded, and ut into medium cubes (about 4 cups), 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups) 3 ounces prosciutto di Parma, julienned, 1 bunch basil, 8 fresh dark-skinned figs, trimmed and quartered, 1/4 pound arugula, 1 tablespoon extra-virgin olive oil, 1 (4-ounce) block ricotta salata, shaved, for garnish, 1 tablespoon crushed red pepper, for garnish

Preparation:

For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper. Note: If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.

Prosciutto was first enjoyed back in 100 B.C. Here is to treasuring it’s creation, sharing it with friends and loved ones and expanding it’s applications for the next thousand years!

At Todaro Bros., it is our pleasure to inform and converse with our customers about the wonderful inventory we carry. This makes sense considering that 24/7/360 we do our best to import the finest ingredients from Italy and Europe at large.

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