CORN on the cob with Sauce
8 slices of Parma Ham
4 ears of corn
8.75 oz fresh cream
3.5 oz. Gorgonzola (or any mild blue cheese)
Sprinkling of cognac
Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the cream. Add salt and pepper to taste. Lay the corn on a platter and arrange the Parma ham slices around the edge of the platter. Serve with the hot cheese sauce on the side.
Wine Suggestion: A lightly oaked Chardonnay
DUCHESSE DI PARMA
6 slices of turkey breast (21 oz.)
6 slices of Parma Ham
Parmigiano-Reggiano cut into cubes
Flatten the turkey breasts, and season them with a pinch of salt and a grind of pepper. Cover each slice with a piece of Parma ham, and a spoonful of Parmigiano-Reggiano cubes, then fold the turkey pieces in half, forming a pocket. Press the edges together. Then brush the pockets (Duchesse) with beaten egg, and coat with flour. Brown them in a pan which has been coated with equal parts olive oil and butter. When the pockets have a uniform golden color, splash 1/2 cup of Marsala into the pan. Before the Marsala evaporates, add half a cup of cream. Salt and pepper to taste. Cook over a low heat until the meat is soft and the sauce is syrupy: in all it will take about 20 minutes. Transfer the pockets to a hot plate and serve immediately.
Wine Suggestion: A Northern Italian Merlot, or any light, fruity red wine