Chef Recipe Files
How IMV is being utilized by professionals and enthusiasts alike.
Nourish the body... feed the soul!
A collection of Il Mondo Vecchio - Salumi products being used by both professional chefs and those that just simply enjoy cooking.
Check back occasionally as this section will be updated as chefs incorporate Il Mondo Vecchio into their menus, culinary competetitions or as a simple expression of their passion "for cibo grande" (great food) reflected in creative dishes.
Simply click on the recipe name or photo (*if available) below (a link for a PDF file) to print off at your liesure and enjoy.
Some dishes/recipes are so simple the ingredients are in the name itself. Other more complex dishes have recipes that accompany them.
COLORADO WINO
Porcini Salumi Salad Recipe
BLOGGER: Beyond Viand, Musings of a gourmand, off the cuff recipes, and ideas of a gluttonous nature
The DLT
6 slices Cured Duck Breast, pan fried until it's lightly crispy
2 slices of your favorite Bread, toasted and buttered (optional, but I prefer it)
1 leaf Bib Lettuce
3 slices Tomato
1 tablespoon Plum Mayo (which is 2 tablespoons Mayonnaise and 1 teaspoon Asian Plum Sauce, whipped together with a fork)
Salt and Pepper to taste
Chef Lucas Plant Portland, OR
The Il Mondo Vecchio Ploughman's Platter of Salumi
Duck Prosciuttio Wrapped Melon with Truffle Honey
Chef Elise "Spingy" Wiggins
Spring Scallops
Panzano @ Hotel Monaco
Chef/Owner Cammie Buehler
Epicure Catering @ Cherry Basket Farm; Omena, MI
Savory Gumbo with IMV Duck Buttah (recipe coming soon)
DeNittis Recipes
Meaballs, Braciole, and Lemon-Rosemary Braised Meat Pot
IMV Italian Sausage with Stewed White Beans, Petite Tomatoes and Arugula
IMV Breakfast Sausage and Green Chile Gravy with Scratch made Biscuits
DeSantis Recipes
Carbonara and Bucatini all’Amatriciana
2009
White Buffalo Club - Jackson Hole, WY
Chef R.J. Harvey
Cowboy Style Baked Beans with IMV - Veal Pancetta
(PDF FILE CLICK THE RECIPE NAME)
Southlands Mall, SE Aurora, CO
Chef Jason Lee and his
Duck Prosciutto Wrapped Melon
with Toasty Smoked Laced Almonds and Honey Drizzle
Petite Fingerling Potato with Duck Breast Prosciuttini,
Gorganzola and Arugula Chiffonade
In 2008 Chef did this Amuse-Bouche that was just awesome!
My one and a half year old son Matteo ate almost two servings alone!
Finally, Aurora burbs has a restaurant and team that foodies and wine enthusiasts can enjoy.
This place is awesome, I have been there on several occasions and they have rivaled or exceeded anything in Downtown Denver.
Thank you Wine Experience!!!
2008
EXECUTIVE SOUS CHEF
BRIAN HUBNER
CHERRY HILLS COUNTRY CLUB;
Cherry Hills Village, Colorado
Introducing the first recipe of which is a Gold Medal Award Winning dish by Executive Sous Chef Brian Hubner of Cherry Hill Country Club, Cherry Hills VIllage, CO Chef Hubner's Award Winning Recipe and CHCC Menu Item:
Chef Hubner is a young aspiring culinarian and competitve force. He has a long list of accolades as a Johnson and Wales student and graduate in countless competitions such as: Best Young Chef Rotisseur National 2004 Chaine de Rotisseurs, was most recently the Coach of the JWU intra Campus Competition team taking a Gold Medal as well as Sysco Sponsored 2008 Knoeble Cup which included IMV's Veal Pancetta.
"Your product helped me take the highest gold that weekend out of over 50 competitors!" Chef Hubner
Chef Hubner has been gracious enough to submit his award winning recipe inclusive of IMV Veal Pancetta.
Tante Grazie Chef Hubner and Cherry Hills C.C. for your continued appreciation and use of IMV products.
2008
ASPIRING CULINARIAN, FOOD STYLIST, JOURNALIST & CHEF IN TRAINING:
TYLER NEMKOV
"Food for Thought"
His interpretations or "messing around" with food, as he casually calls it, of IMV Nitrite Free Pancetta used in this recipe:
Creamy Risotto with Butternut Squash and IMV Veal Pancetta
Another menu idea although not having a recipe was:
Duck Lardo rendered and used as the clarified fat to make a hollandaise for Quail Eggs Benedict
Tyler Nemkov had previously pursued his love of food at Johnson & Wales University in Denver, Colorado majoring in Culinary Arts. He is a Colorado native from Littleton and is immensely passionate about the city (and state) in which he resides. Additionaly Tyler has worked for The Westword as an online writer.
"Food is my passion. My mom insisted on exposing our family to a wide variety of world cuisine and I have been a ‘fearless eater’ since then. I am not afraid to at least try anything, and usually will like what I try." T.N.
Having worked at a few different restaurants and aspiring to a life of culinary adventure, Ty is just not exactly sure how he is going to do it yet.
"It is in my observations and interactions with this mindful individual that he has a great start". M.M.D.
Mark M. DeNittis
2009 Salumi Skewer
(Grand Wine & Food Affair 2009 Sugarland, TX)
2008
IMV Veal Pancetta Bruchetta
Mark M. DeNittis (Grand Food & Wine Affair 2008 Sugarland, TX)
Pancetta "Gift" Wrapped Crisp Herbed Chibatta Cube
with Fresh Tomatoes, Basil and Arugula