Italian Week kick off: Prosciutto Melon, Pizza and homemade pistachio ice cream

We’ve just kicked off  our Italian week with a simple but tasty three-course meal: Prosciutto ham and honeydew melon as a starter. Two types of pizza for the main course; One with PRosciutto San Daniele and Buffalo Mozzarella. The other with spicy salami and Portobello mushrooms. For dessert we made pistachio ice cream with chocolate sauce and caramelized nuts.

Mathallen (Oslo Food Market)

A few years ago Oslo got its first food market – a big hall filled with restaurants, cafés and shops specialized in different kinds of produce. We made a stop there today and picked up some of the ingredients needed for our Italian night.  At Gutta på haugen  we got great help finding spicy salami, some lovely Prosciutto San Daniele aged for 19 months and excellent Parmeggiano Reggiano aged for 24 months.

We got the pistacchios, melon, olives, salad and mushrooms at Vulkan Frukt og Grønt, also at Mathallen.

The Meal

The process of cooking a good meal is just as big a joy as eating it, if you ask us. Tasting and smelling the ingredients on their own and seeing how they combine as a dish or an entire meal is everyday magic!

We love a good pizza and we’re not shy of claiming our home made pizza to be the best we’ve ever tried – and we’ve had our fair share of  cheezy heaven while travelling in Italy.  We like the crust a little bit thicker than the super thin Italian ones, though not as thick as an American pan pizza. Still, the crust has to be crisp which is why we use an oven stone when cooking pizza at home.

As mentioned above we created two pizzas with different toppings. Here are the ingredients.

Prosciutto San Daniele

Pizza parma with garnish

  • Basic tomato sauce (diced cherry tomatoes, onions, garlic, fresh basil)
  • Portobello Mushrooms
  • Buffalo Mozzarella
  • Proscutto San Daniele
  • Baby leaf salad mix
  • Sliced Parmaggio

 

 Spicy salami

  • Tomato sauce with sting (same as above but with extra garlic and red chilli)
  • Portobello Mushrooms
  • Calamity olives
  • Jarlsberg cheese
  • Spicy salami

Both pizzas tasted great, though my favourite was the one with the spicy salami.

For dessert we created pistacchio ice cream – a great ending to a great meal. Enjoy the pictures below!

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