london delivery included

/ serving

Prosciutto di Parma Mac & Cheese with Pangrattato Crumbs

In this week's Italo-Americano special, we've created the ultimate macaroni cheese, transforming a somewhat scorned American staple into something utterly irresistible. To do so, we've called upon a selection of beautiful cheeses from Italy, as well the wonderfully salty allure of prosciutto ham. And whilst the original Italian immigrants to the United States might have baulked at such decadence (l'emigrazione italiana was mainly driven by destitution and hopelessness), we think this dish is a suitably delicious tribute to the gastronomic heritage of Italy throughout the ages.

Indeed, there is ample reason to believe that macaroni cheese might even have its origins in il bel paese, for recipes including macaroni and cheese date back to the late thirteenth century in southern Italy. It is said that the classic American macaroni and cheese, as well as a pasta machine, returned with Thomas Jefferson to Virginia after a jaunt in Italy. His daughter, Mary Randolph, became the hostess of his house after Jefferson’s wife died and is credited with inventing the dish using macaroni and Parmigiano cheese. Later, the Parmesan was replaced in favour of cheddar cheese. Or so the story goes...

This Italo-American classic includes several varieties of Italian cheese, folded with fresh macaroni pasta and elevated to food lovers' paradise with rich, salty morsels of premium prosciutto generously spread throughout. To finish off this indulgent dish, a scattering of pangrattato is all that is required to add a final touch of crunch, texture and Italo-Americano panache. Oh, amore...

Photo credit: @fowlmouthsfood

Pasta (Wheat Flour, Egg, Durum Wheat Flour, Water), Milk,Cheddar (Milk),Emmental (Milk), Butter (Milk), Prosciutto (Pork),Plain Flour (Wheat), Grana Padano (Milk,Egg Lysozyme, Salt, Rennet), Chives, Salt, Black Pepper

Pangrattato Crumbs: Bread (Wheat Flour, Salt, Yeast), Olive Oil, Pepper

Coming soon...

Mac & Cheese: 220kCal per portion

Pecorino Cream: Coming soon...

Pangrattato: 19kCal per portion

Story

In this week's Italo-Americano special, we've created the ultimate macaroni cheese, transforming a somewhat scorned American staple into something utterly irresistible. To do so, we've called upon a selection of beautiful cheeses from Italy, as well the wonderfully salty allure of prosciutto ham. And whilst the original Italian immigrants to the United States might have baulked at such decadence (l'emigrazione italiana was mainly driven by destitution and hopelessness), we think this dish is a suitably delicious tribute to the gastronomic heritage of Italy throughout the ages.

Indeed, there is ample reason to believe that macaroni cheese might even have its origins in il bel paese, for recipes including macaroni and cheese date back to the late thirteenth century in southern Italy. It is said that the classic American macaroni and cheese, as well as a pasta machine, returned with Thomas Jefferson to Virginia after a jaunt in Italy. His daughter, Mary Randolph, became the hostess of his house after Jefferson’s wife died and is credited with inventing the dish using macaroni and Parmigiano cheese. Later, the Parmesan was replaced in favour of cheddar cheese. Or so the story goes...

This Italo-American classic includes several varieties of Italian cheese, folded with fresh macaroni pasta and elevated to food lovers' paradise with rich, salty morsels of premium prosciutto generously spread throughout. To finish off this indulgent dish, a scattering of pangrattato is all that is required to add a final touch of crunch, texture and Italo-Americano panache. Oh, amore...

Photo credit: @fowlmouthsfood

Ingredients (allergens in bold and underlined)

Pasta (Wheat Flour, Egg, Durum Wheat Flour, Water), Milk,Cheddar (Milk),Emmental (Milk), Butter (Milk), Prosciutto (Pork),Plain Flour (Wheat), Grana Padano (Milk,Egg Lysozyme, Salt, Rennet), Chives, Salt, Black Pepper

Pangrattato Crumbs: Bread (Wheat Flour, Salt, Yeast), Olive Oil, Pepper

Recipe Card

Coming soon...

Nutrition

Mac & Cheese: 220kCal per portion

Pecorino Cream: Coming soon...

Pangrattato: 19kCal per portion