Prosciutto di Parma Due

http://translate.google.com/#en|it|Prosciutto%20di%20Parma%20two


Open a new tab and paste this link.(if possible)its a simple translation tool. Its the name of the post, in Italian.
Even with Google translate and my tinny little speakers on the computer it sounds FANTASTIC.... Prosciutto di Parma Due.....Amazing technology today, for a brief few seconds I thought I was in Italy.

Tuesday certainly seemed it with the Bravo Top Chef Competition rolling in Battle Prosciutto Due (two).

The competition took place in at the Bravo Greenwood Indiana a southern suburb of the second place winners at last years Super Bowl. (My condolences to Gary Ertl.)

The first Chef out of the gate was the host chef Demetrio Estrada he lobbed a slow and down the middle pitch with Veal Saltimbocca. the Roman specialty of Veal Scallopini pounded with sage and Parma's most famous cured meat. He received high marks from the judges on the dish, with major kudos coming from the roasted potatoes with fresh oregano and basil, just a flawlessly executed dish.

Next up and second runner up in the competition was Chef Raul Sanchez from Castleton. Raul's dish of Spinach Insalata with Prosciutto Wrapped Chicken was a mix of unexpected flavor combination's using Fresh Ripe Mango and Sliced Strawberries. Chef blended the mango in the blender to make his vinaigrette removing the need for an egg or large amount of oil to create the semi permanent emulsion.the dish was also garnished with roasted sunflower kernels and boursin cheese. well done, creative and on point with where Bravo is going with its food.

Third to present was Jack Sekeres from Bravo Lansing. Jack created a Turkey and Prosciutto Burger. he took an American classic and turned it uniquely Italian. Fresh Turkey mixed with lemon, basil pesto and a touch of egg to bind. Grilled and served in a housemade honey wheat bun and served with sweet potato fries. High marks went to chef for the full flavor on the burger mixture, bun and fries. Just a great dish.

Michael Meyer delivered the next twist on Prosciutto with Parma Wrapped Halibut Tacos. Simple in execution Chef Meyer sent his dish over the top with the addition of a mango relish to top off the crispy encased fish fillets. It was served on mini grilled pizza "tortillas" dressed up with a touch of herb mayonnaise. Bright and fresh flavors very pleasing on the pallet I could have eaten the dish all day long.....

Chef Mark Daverio from Rochester Hills a northern suburb of Detroit Michigan, fresh off his extended sabbatical to Tuscany came to win with his Prosciutto Wrapped Pork Tenderloin. Tender, cooked perfectly, topped with a fresh mushroom, Marsala and rosemary sauce and served with herb linguine.  Super well executed. Mark has a great touch with food.

Rick Rodriguez from Livonia was up next with his Prosciutto and Melon Pizza. Chefs twist on this was well engineered infusing flavor in the cantaloupe melon with a wine and sugar mix. He then layered the flavors on with a thin coating of Ricotta cheese, Roasted Garlic Pesto and Parmesan and Romano cheeses.  baked and topped with the Parma ham and fresh basil. the crust (our new recipe) was absolutely transcendental.

                                                  



Metairie Louisiana's Chef Cassie (Cassandra Presley) was the Winner of today's Competition with her Prosciutto wrapped shrimp salad. She completely wowed the judges with the flavor combinations in the dish. Spinach, Tomatoes and pears tossed with a herbed champagne vinaigrette and served with prosciutto wrapped and grilled 13-15 shrimp. Garnished with feta and spicy pecans it was clearly the judges favorite. It was a incredibly crave-able dish that guests would love.

John Haas put together one of the most complete dishes and presentations of the competition with his Agnolotti and Prosciutto en Brodo.  The well constructed dish came with a great story of his experience with an Italian chef from Veneto and his work with him. Great Dish, Judges fillet him almost alive from not using Prosciutto visibly in the dish. For me...not a deal breaker. Great Job John.

Mike Minch from Willow Lake in Indy drew the last straw and I have to say he has one of the best eyes for food visually of the competition so far. His use of pizza dough stretched and transformed into a great dish was a lesson. Fontina, Parmesan, mozzarella and provolone cheeses layed with Prosciutto folded cut and baked produced these results.

It's a shame that there is only one that advances to the finals each time, the creativity, resourcefulness, and ingenuity that each chef displays deserves equal recognition.

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