I Love Salami And Prosciutto! Recipes! 10 points?!
I would like some good recipies, especially for Prosciutto!! Just simple ones, like for lunch!.
I am open to any new ideas, 10 points to be given to the recipe I like best :) promiseeWww@FoodAQ@Com
I am open to any new ideas, 10 points to be given to the recipe I like best :) promiseeWww@FoodAQ@Com
Answers:
For the prosciutto and/or salami, I like an antipasti pasta salad!. Add ins - marinated artichoke hearts, cubed mozzarella, sun-dried or cherry tomatoes, vinaigrette or Italian dressing!.
Prosciutto wrapped asparagus!.
Prosciutto wrapped around melon slices!.
Add prosciutto to a beef braciole w pine nuts, bread crumbs & parmesan!.
Watermelon squares wrapped w prosciutto and drizzled w balsamic!.
Watermelon salad w prosciutto, feta, and balsamic!.
I also use prosciutto in place of ham (w mozzarella cheese) in chicken cordon blue!.Www@FoodAQ@Com
Prosciutto wrapped asparagus!.
Prosciutto wrapped around melon slices!.
Add prosciutto to a beef braciole w pine nuts, bread crumbs & parmesan!.
Watermelon squares wrapped w prosciutto and drizzled w balsamic!.
Watermelon salad w prosciutto, feta, and balsamic!.
I also use prosciutto in place of ham (w mozzarella cheese) in chicken cordon blue!.Www@FoodAQ@Com
1/2 cup plain dried bread crumbs
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 tablespoons whole milk
1/2 cup grated Pecorino Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground lamb
6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
1/4 cup olive oil
Fresh basil leaves, for topping each burger
Fresh tomato slices, for topping each burger
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine!. Add the lamb and stir until incorporated!. Divide the mixture into 6 (1-inch) thick burgers!. Place the slices of prosciutto on a cutting board or piece of parchment paper!. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger!.
Place a large, heavy skillet over medium heat!. Add the olive oil and heat for 2 minutes!. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes!. Turn the burgers and finish cooking, about 6 to 8 minutes more!.
Remove the burgers from the pan and place on a serving platter or individual plates!. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar!. Serve immediately!.Www@FoodAQ@Com
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 tablespoons whole milk
1/2 cup grated Pecorino Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground lamb
6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
1/4 cup olive oil
Fresh basil leaves, for topping each burger
Fresh tomato slices, for topping each burger
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine!. Add the lamb and stir until incorporated!. Divide the mixture into 6 (1-inch) thick burgers!. Place the slices of prosciutto on a cutting board or piece of parchment paper!. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger!.
Place a large, heavy skillet over medium heat!. Add the olive oil and heat for 2 minutes!. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes!. Turn the burgers and finish cooking, about 6 to 8 minutes more!.
Remove the burgers from the pan and place on a serving platter or individual plates!. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar!. Serve immediately!.Www@FoodAQ@Com
appetiser!.!.Country-Style Spinach Crostini Recipe
RECIPE INGREDIENTS
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped prosciutto
2 tablespoons chopped green (spring) onions
1 pound spinach, stems removed and chopped
1 large egg
2 tablespoons freshly grated good quality Italian Parmesan cheese
1 tablespoon heavy cream
Salt and ground white pepper
Freshly grated nutmeg
8 slices country-style white or whole-wheat bread, each 2 1/2 inches wide and 1/2 inch thick
2 oz Swiss or Emmenthaler cheese, cut into 8 equal slices
RECIPE METHOD
In a frying pan over medium heat, warm the olive oil!. Add the prosciutto and green onions and sauté until fragrant, about 1 minute!. Raise the heat to high, add the spinach and sauté until barely wilted, 2-3 minutes!. Transfer to a colander to drain, pressing against the spinach with a spoon to remove any excess liquid!. Let cool!. Preheat a broiler (or a grill)!.
In a bowl, whisk the egg until blended!. Whisk in the Parmesan cheese and cream until well mixed!. Season to taste with salt, white pepper and nutmeg!. Add the spinach mixture and stir until blended!.
Toast the bread until golden!. Using a slotted spoon to drain off any excess liquid, arrange the spinach mixture on top of the toasted bread slices, dividing it evenly and making sure all edges of the toasts are covered to prevent burning!. Lay a slice of cheese on top of each toast!. Place on a rack in a broiler pan and broil (grill) until the cheese has just melted, 1-2 minutes!.
Transfer to a platter and serve immediately!.
Figs and Prosciutto with Strawberry Vinaigrette Recipe
ECIPE INGREDIENTS
3/4 cup strawberries
2 tablespoons balsamic vinegar
1/2 cup olive oil
12 large figs
6 slices prosciutto, cut in half lengthwise
1/4 cup brandy
RECIPE METHOD
Preheat oven to 300 degrees F!.
Place strawberries and vinegar in a blender!. Blend until smooth!. With motor running, add oil in a slow steady stream!. Blend until combined, adding more vinegar if you prefer a sharper vinaigrette!.
Wrap a piece of prosciutto around each fig!. Make a cross-shaped incision in the top of each fig and drizzle on a little brandy!. Sprinkle with pepper and bake in oven for 10 minutes!. Serve warm, with strawberry vinaigrette!.
Grilled Shrimp Wrapped in Prosciutto and Zucchini Recipe
RECIPE INGREDIENTS
For the Marinade:
1 tablespoon fresh lemon juice
2 tablespoons fruity Italian white wine
2 tablespoons extra-virgin olive oil
8 lemon zest strips, each about 2 inches long
1/2 teaspoon crumbled bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 large cloves garlic, crushed
Freshly ground pepper
For the Shrimp Skewers:
1 pound jumbo shrimp, peeled, deveined (12-16 shrimp)
1 pound zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
6-8 paper thin slices prosciutto, halved lengthwise
For the Bruschetta:
8 slices country-style white bread, each 1/2 inch thick
1 large clove garlic, cut in half
4 teaspoons extra-virgin olive oil
Small fresh thyme sprigs
RECIPE METHOD
FOR THE MARINADE:
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended!.
FOR THE SHRIMP SKEWERS:
Add the shrimp to the marinade and turn to coat!. Cover and refrigerate for at least 4 hours or as long as overnight!.
Remove the shrimp from the refrigerator about 30 minutes before you cook them!. Meanwhile, soak 4 bamboo skewers in water to cover!.
Preheat a broiler or prepare a fire in a charcoal grill!. Arrange the zucchini slices on a rack in a broiler pan or on a grill rack and broil or grill for 3 minutes!. Turn the slices over and continue to cook until limp, 2-3 minutes longer!. Set aside to cool!. Leave the broiler on or maintain the charcoal fire!.
Remove the shrimp from the marinade, reserving the lemon zest strips!. Drain the skewers!. Wrap 1 piece of prosciutto around the center of each shrimp, and then wrap with a zucchini slice!. Thread 3 or 4 wrapped shrimp onto each skewer and then garnish each skewer with 2 of the reserved lemon strips!.
Arrange the skewers on the rack of the broiler pan or on the grill rack over hot coals!. Broil or grill the shrimp for 3-4 minutes!. Turn the shrimp over and continue to cook until pink and slightly curled, 2-3 minutes longer!.
FOR THE BRUSCHETTA:
While the shrimp is cooking, toast or grill the bread, turning once, until golden on both sides!. Rub a cut side of the garlic clove over one side of each warm bread slice, then brush with 1/2 teaspoon of the olive oil!.
TO SERVE:
Arrange the bruschetta and skewers on a platter or divide among individual plates!. Garnish with the thyme sprigs and serve at once!.
Lidia's Barbeque Shrimp Wrapped in Prosciutto Recipe
RECIPE INGREDIENTS
18 very thin slices prosciutto, halved crosswise
36 medium-size uncooked shrimp (about 2 pounds), peeled, deveined
36 fresh sage leaves
Salt and pepper
RECIPE METHOD
Lay 1 halved prosciutto slice on work surface!. Place 1 sage leaf in center of prosciutto!. Beginning at head end of shrimp, wrap shrimp with prosciutto!.
Prepare barbecue (medium-high heat)!. Grill wrapped shrimp on grilling grid just until cooked through, about 2 minutes per side!. Season to taste with salt and pepper!. Transfer wrapped shrimp to platter and serve!.
Mediterranean Crescent Pinwheels Recipe
RECIPE INGREDIENTS
2 (8-oz!.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 lb!. prosciutto or cooked ham, thinly sliced
8 oz!. (2 cups) crumbled feta cheese
1 teaspoon pepper
2 tablespoons olive or vegetable oil
3/4 cup chopped fresh basil
RECIPE METHOD
Heat oven to 375 degrees F!. Spray cookie sheets with nonstick cooking spray!. Separate dough into 8 rectangles; place on lightly floured surface!. Firmly press perforations to seal!. Press or roll each to form 8x5-inch rectangle!.
Arrange 1/8 of prosciutto slices evenly over each rectangle!. In small bowl, combine cheese, pepper and oil; mix well!. Sprinkle mixture evenly over prosciutto on each rectangle!. Sprinkle with basil!.
Starting at short side of each rectangle, roll up; seal long edges!. With se knife, cut each roll into 5 slices!. Place, cut side up, on sprayed cookie sheets!.
Bake at 375 degrees F!. for 15 to 20 minutes or until golden brown!. Remove from cookie sheets!. Serve warm!.Www@FoodAQ@Com
RECIPE INGREDIENTS
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped prosciutto
2 tablespoons chopped green (spring) onions
1 pound spinach, stems removed and chopped
1 large egg
2 tablespoons freshly grated good quality Italian Parmesan cheese
1 tablespoon heavy cream
Salt and ground white pepper
Freshly grated nutmeg
8 slices country-style white or whole-wheat bread, each 2 1/2 inches wide and 1/2 inch thick
2 oz Swiss or Emmenthaler cheese, cut into 8 equal slices
RECIPE METHOD
In a frying pan over medium heat, warm the olive oil!. Add the prosciutto and green onions and sauté until fragrant, about 1 minute!. Raise the heat to high, add the spinach and sauté until barely wilted, 2-3 minutes!. Transfer to a colander to drain, pressing against the spinach with a spoon to remove any excess liquid!. Let cool!. Preheat a broiler (or a grill)!.
In a bowl, whisk the egg until blended!. Whisk in the Parmesan cheese and cream until well mixed!. Season to taste with salt, white pepper and nutmeg!. Add the spinach mixture and stir until blended!.
Toast the bread until golden!. Using a slotted spoon to drain off any excess liquid, arrange the spinach mixture on top of the toasted bread slices, dividing it evenly and making sure all edges of the toasts are covered to prevent burning!. Lay a slice of cheese on top of each toast!. Place on a rack in a broiler pan and broil (grill) until the cheese has just melted, 1-2 minutes!.
Transfer to a platter and serve immediately!.
Figs and Prosciutto with Strawberry Vinaigrette Recipe
ECIPE INGREDIENTS
3/4 cup strawberries
2 tablespoons balsamic vinegar
1/2 cup olive oil
12 large figs
6 slices prosciutto, cut in half lengthwise
1/4 cup brandy
RECIPE METHOD
Preheat oven to 300 degrees F!.
Place strawberries and vinegar in a blender!. Blend until smooth!. With motor running, add oil in a slow steady stream!. Blend until combined, adding more vinegar if you prefer a sharper vinaigrette!.
Wrap a piece of prosciutto around each fig!. Make a cross-shaped incision in the top of each fig and drizzle on a little brandy!. Sprinkle with pepper and bake in oven for 10 minutes!. Serve warm, with strawberry vinaigrette!.
Grilled Shrimp Wrapped in Prosciutto and Zucchini Recipe
RECIPE INGREDIENTS
For the Marinade:
1 tablespoon fresh lemon juice
2 tablespoons fruity Italian white wine
2 tablespoons extra-virgin olive oil
8 lemon zest strips, each about 2 inches long
1/2 teaspoon crumbled bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 large cloves garlic, crushed
Freshly ground pepper
For the Shrimp Skewers:
1 pound jumbo shrimp, peeled, deveined (12-16 shrimp)
1 pound zucchini, trimmed, cut lengthwise into slices 1/8 inch thick (12-16 slices)
6-8 paper thin slices prosciutto, halved lengthwise
For the Bruschetta:
8 slices country-style white bread, each 1/2 inch thick
1 large clove garlic, cut in half
4 teaspoons extra-virgin olive oil
Small fresh thyme sprigs
RECIPE METHOD
FOR THE MARINADE:
In a shallow nonaluminum bowl, combine all the marinade ingredients, including pepper to taste, and stir until blended!.
FOR THE SHRIMP SKEWERS:
Add the shrimp to the marinade and turn to coat!. Cover and refrigerate for at least 4 hours or as long as overnight!.
Remove the shrimp from the refrigerator about 30 minutes before you cook them!. Meanwhile, soak 4 bamboo skewers in water to cover!.
Preheat a broiler or prepare a fire in a charcoal grill!. Arrange the zucchini slices on a rack in a broiler pan or on a grill rack and broil or grill for 3 minutes!. Turn the slices over and continue to cook until limp, 2-3 minutes longer!. Set aside to cool!. Leave the broiler on or maintain the charcoal fire!.
Remove the shrimp from the marinade, reserving the lemon zest strips!. Drain the skewers!. Wrap 1 piece of prosciutto around the center of each shrimp, and then wrap with a zucchini slice!. Thread 3 or 4 wrapped shrimp onto each skewer and then garnish each skewer with 2 of the reserved lemon strips!.
Arrange the skewers on the rack of the broiler pan or on the grill rack over hot coals!. Broil or grill the shrimp for 3-4 minutes!. Turn the shrimp over and continue to cook until pink and slightly curled, 2-3 minutes longer!.
FOR THE BRUSCHETTA:
While the shrimp is cooking, toast or grill the bread, turning once, until golden on both sides!. Rub a cut side of the garlic clove over one side of each warm bread slice, then brush with 1/2 teaspoon of the olive oil!.
TO SERVE:
Arrange the bruschetta and skewers on a platter or divide among individual plates!. Garnish with the thyme sprigs and serve at once!.
Lidia's Barbeque Shrimp Wrapped in Prosciutto Recipe
RECIPE INGREDIENTS
18 very thin slices prosciutto, halved crosswise
36 medium-size uncooked shrimp (about 2 pounds), peeled, deveined
36 fresh sage leaves
Salt and pepper
RECIPE METHOD
Lay 1 halved prosciutto slice on work surface!. Place 1 sage leaf in center of prosciutto!. Beginning at head end of shrimp, wrap shrimp with prosciutto!.
Prepare barbecue (medium-high heat)!. Grill wrapped shrimp on grilling grid just until cooked through, about 2 minutes per side!. Season to taste with salt and pepper!. Transfer wrapped shrimp to platter and serve!.
Mediterranean Crescent Pinwheels Recipe
RECIPE INGREDIENTS
2 (8-oz!.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 lb!. prosciutto or cooked ham, thinly sliced
8 oz!. (2 cups) crumbled feta cheese
1 teaspoon pepper
2 tablespoons olive or vegetable oil
3/4 cup chopped fresh basil
RECIPE METHOD
Heat oven to 375 degrees F!. Spray cookie sheets with nonstick cooking spray!. Separate dough into 8 rectangles; place on lightly floured surface!. Firmly press perforations to seal!. Press or roll each to form 8x5-inch rectangle!.
Arrange 1/8 of prosciutto slices evenly over each rectangle!. In small bowl, combine cheese, pepper and oil; mix well!. Sprinkle mixture evenly over prosciutto on each rectangle!. Sprinkle with basil!.
Starting at short side of each rectangle, roll up; seal long edges!. With se knife, cut each roll into 5 slices!. Place, cut side up, on sprayed cookie sheets!.
Bake at 375 degrees F!. for 15 to 20 minutes or until golden brown!. Remove from cookie sheets!. Serve warm!.Www@FoodAQ@Com
I love Salami and Prosciutto toooooooooooo!.
I could eat it everyday!.
Love it especially on sandwiches
Doesnt matter what kind of bread its on!. My favorite sandwich will have the following on it
Swiss, jalepeno or pepperjack cheese
Salami
Pepperoni
Proscuitto
Capicolla
Mayo or italian dressing (depends on the mood)
and banana ring peppers or giardinara
I usually bake my sandwiches in the oven first to crisp the meat, melt the cheese and toast the bread!.Www@FoodAQ@Com
I could eat it everyday!.
Love it especially on sandwiches
Doesnt matter what kind of bread its on!. My favorite sandwich will have the following on it
Swiss, jalepeno or pepperjack cheese
Salami
Pepperoni
Proscuitto
Capicolla
Mayo or italian dressing (depends on the mood)
and banana ring peppers or giardinara
I usually bake my sandwiches in the oven first to crisp the meat, melt the cheese and toast the bread!.Www@FoodAQ@Com
Nice fresh crusty bread!. Volpi salami sliced thin, provolone cheese,roasted red peppers, gardinare(hot or mild), sprinkling of hot red pepper flakes!.
Slice the bread length wise!. lay the salami on the bread (make sure you use enough) top with cheese and red peppers!. Add a bit of the gardinare to the top of that, make sure you get some of the oil on the top side of the bread!. Sprinkle lightly with pepper flakes!.Www@FoodAQ@Com
Slice the bread length wise!. lay the salami on the bread (make sure you use enough) top with cheese and red peppers!. Add a bit of the gardinare to the top of that, make sure you get some of the oil on the top side of the bread!. Sprinkle lightly with pepper flakes!.Www@FoodAQ@Com
you've probably had all the normal ones!.
Try cooking with it!.
Get a chicken breast and saute until half cooked, and top with a little wilted spinach!. Wrap the whole thing up on parma ham, and drizzle with olive oil and roast in a hot oven til the chicken is cooked and the ham nice and crispy!.
Some puree potatoes and a decent sauce (your choice really as many things go) like red wine and rosemary with some veg and you're in business!.Www@FoodAQ@Com
Try cooking with it!.
Get a chicken breast and saute until half cooked, and top with a little wilted spinach!. Wrap the whole thing up on parma ham, and drizzle with olive oil and roast in a hot oven til the chicken is cooked and the ham nice and crispy!.
Some puree potatoes and a decent sauce (your choice really as many things go) like red wine and rosemary with some veg and you're in business!.Www@FoodAQ@Com
Aren't you glad you asked for simple recipes!?!? (looking up and shaking head)
Easy - Prosciutto, roasted peppers, fresh mozzarella on crusty italian bread with balsamic vinegarette!.Www@FoodAQ@Com
Easy - Prosciutto, roasted peppers, fresh mozzarella on crusty italian bread with balsamic vinegarette!.Www@FoodAQ@Com
if you need simple one then go vahrehvah!.com
[its a shortest way for you]Www@FoodAQ@Com
[its a shortest way for you]Www@FoodAQ@Com
White Bean and Prosciutto Bruschetta Recipe
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion!. If you like, serve these with the Bruschetta Duet to make a tantalizing trio!.
Ingredients
2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
1 1/4 teaspoons wine vinegar
1 tablespoon olive oil
3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 1/2 tablespoons chopped fresh parsley
2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
Bruschetta
2 tablespoons minced red onion
Recipe Method
Put the beans in a medium glass or stainless-steel bowl!. Using a fork, mash the beans to a coarse puree!. Stir in the vinegar, oil, thyme, salt, pepper, and 2 tablespoons of the parsley!.
Put some of the prosciutto on each of the bruschetta and top with the bean mixture!. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans!.
Variations
Bruschetta can be topped with endless combinations of ingredients!.
Some of my favorites to try!.
*Chopped tomato and basil
*Diced roasted bell peppers with crumbled goat cheese
*Drained canned tuna and capers
*Strips of Parmigiano-Reggiano
*A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil
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Nutrition Facts
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Serves 4
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Calories: 283 Fat, Total: 12g Carbohydrates, Total: 32g
Cholesterol: 12mg Sodium: 715mg Protein: 12g
Fiber: 6g % Cal!. from Fat: 38% % Cal!. from Carbs: 45%
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Prosciutto with persimmons
Hachiya persimmons, which are very soft when ripe, are preferred here (to slice them, use a serrated knife), but ripe Fuyus will work nicely, too!.
Servings: Makes 8 servings!.
Ingredients:
24 prosciutto slices
2 persimmons, halved, each half sliced crosswise
Extra-virgin olive oil
Preparation
Divide prosciutto slices among 8 plates!.
Arrange persimmon slices decoratively atop prosciutto!.
(Can be prepared 4 hours ahead!. Cover with plastic wrap and chill!.)
Drizzle with olive oil, sprinkle with freshly ground pepper, and serve!.
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Donzelline with Prosciutto
Keys : Main Dish Warm
Serves 4
Ingredients :
1 tbl chopped fresh rosemary leaves
1 1/2 cup all-purpose flour
3 tbl virgin olive oil plus
4 cup extra-virgin olive oil for frying
1 x egg
3 tbl lambrusco red wine
Sea salt to taste
8 slc prosciutto
8 oz stracchino cheese
Method :
In a mixing bowl, stir together the rosemary, flour, olive oil, egg, and red wine until you have formed a soft dough!. Knead 4 minutes and then roll out into a circle that is 1/4-inch thick!. Do not over knead!. Dough also can be made using the "well" method!. Let rest in the refrigerator for 30 minutes!.
In a 3-inch tall saucepan, heat the oil to 360 to 375 degrees!.
Cut the dough into 3- to 4-inch triangles!. Gently place the dough triangles into the hot oil and fry until golden brown on both sides, about 2 minutes per side!. Using a slotted spoon or strainer, remove the donzelline from the oil and place to drain on a serving plate lined with paper towels!.
Serve the donzelline warm sprinkled with salt and slices of prosciutto, slices or shards of stracchino!. I also recommend serving it with Sangiovese di Romagna, or another young fruity red wine!.
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Tagliarini with prosciutto, peas, spring onions and parmesan
Serves 4
Preparation time overnight
Cooking time 30 mins to 1 hour
Ingredients
For the pasta
200g/7oz Italian '00' flour
1 free-range egg
6 free-range egg yolks
50g/2oz fine semolina flour
For the sauce
50g/2oz butter
6 spring onions, sliced thinly
200g/7oz fresh peas, podded
splash water
75g/3oz prosciutto, sliced roughly
50g/2oz parmesan, grated finely
salt and freshly ground black pepper
Method
1!. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough!. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes!.
2!. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting!.
3!. Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips!.
4!. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight!.
5!. When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender!.
6!. For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute!.
7!. Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute!.
8!. Drain the pasta and add to the pan with the sauce!. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir!. Serve immediately!.
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Crisp prosciutto and black pudding with green beans, poached egg and pomegranate dressing
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
100g/3?oz green beans
2 tbsp olive oil, plus extra for drizzling
55g/2oz black pudding, chopped
? large potato, peeled, chopped
? pomegranate, seeds removed
3 free-range eggs, poached, to serve
2 slices prosciutto
Method
1!. Place the green beans into a pan of boiling salted water and cook for 3-4 minutes and then refresh in cold water!.
2!. Heat half of the olive oil in a frying pan, add the black pudding and fry for 2-3 minutes or until crisp!. Remove from the heat and keep warm!.
3!. Place the chopped potato into a pan of boiling salted water and boil for ten minutes (or until tender) and then drain!.
4!. Heat the remaining olive oil in a frying pan, add the cooked potato and fry gently for five minutes or until golden-brown!.
5!. Stir together the cooked beans, black pudding and fried potato and place into a serving bowl!.
6!. Scatter the pomegranate seeds over the salad and place three poached eggs on top and set aside!.
7!. Preheat the grill to hot, place the prosciutto onto a baking sheet under the grill and grill for 1-2 minutes or until crisp and then break into pieces!.
8!. Scatter the crisp prosciutto over the salad and drizzle with a little olive oil and serve!.
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Prosciutto-wrapped hoki with sweet potato mash and herb mayonnaise
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
For the prosciutto-wrapped hoki
4 slices prosciutto
150g/5?oz hoki
1 tbsp olive oil
For the sweet potato mash
? sweet potato, peeled and chopped
1 tsp wholegrain mustard
squeeze of fresh orange juice
25g/1oz butter, melted
2 tbsp double cream
salt and freshly ground black pepper
For the herby mayo
25g/1oz chopped fresh basil
25g/1oz chopped fresh chives
25g/1oz chopped fresh parsley
1 egg yolk
? tsp dry English mustard powder
1 tsp white wine vinegar
75ml/2?fl oz vegetable oil
salt and freshly ground black pepper
Method
1!. To make the prosciutto-wrapped hoki, heat the oven to 200C/400F/Gas 6!. Wrap the prosciutto around the hoki!.
2!. Heat the oil and pan fry the prosciutto-wrapped fish for two minutes on each side!. Place in the oven and roast for five minutes or until cooked through!.
3!. To make the sweet potato mash, boil the sweet potato until soft, drain and mash with all the other mash ingredients!.
4!. To make the herby mayo, put the herbs in a mini blender and blend until smooth!. Add the egg yolk, mustard powder and vinegar and gradually add the vegetable oil until it emulsifies and turns thick!. Season with salt and freshly ground black pepper!.
5!. To serve, spoon a pile of sweet potato mash onto a large plate, top with the hoki and serve the herby mayo on the side!.
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Prosciutto, black pudding and caramelised onion bruschetta
Serves 4-6
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
dash olive oil
1 onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar
small handful each fresh sage and parsley, chopped
6 slices ciabatta
55g/2oz black pudding
6 slices prosciutto
Method
1!. Preheat the oven to 180C/350F/Gas 4!.
2!. Heat a dash of olive oil in a frying pan, add the onion and fry gently over a low heat for ten minutes or until caramelised!. Add the sugar and a dash of balsamic vinegar and bubble for two minutes and then stir in the sage and parsley!.
3!. Heat a griddle pan until hot, rub the ciabatta slices with olive oil, griddle on both sides for two minutes and then place on a baking sheet!.
4!. Fry the black pudding in a dash of olive oil until crisp!.
5!. Divide the caramelised onions between the ciabatta slices, top with the crisp black pudding and place a slice of prosciutto on top of each ciabatta slice!.
6!. Place in the oven for two minutes or until the prosciutto is crisp and then serve!.
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Prosciutto bundles
Makes 25
Preparation time less than 30 mins
Cooking tWww@FoodAQ@Com
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion!. If you like, serve these with the Bruschetta Duet to make a tantalizing trio!.
Ingredients
2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
1 1/4 teaspoons wine vinegar
1 tablespoon olive oil
3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 1/2 tablespoons chopped fresh parsley
2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
Bruschetta
2 tablespoons minced red onion
Recipe Method
Put the beans in a medium glass or stainless-steel bowl!. Using a fork, mash the beans to a coarse puree!. Stir in the vinegar, oil, thyme, salt, pepper, and 2 tablespoons of the parsley!.
Put some of the prosciutto on each of the bruschetta and top with the bean mixture!. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans!.
Variations
Bruschetta can be topped with endless combinations of ingredients!.
Some of my favorites to try!.
*Chopped tomato and basil
*Diced roasted bell peppers with crumbled goat cheese
*Drained canned tuna and capers
*Strips of Parmigiano-Reggiano
*A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil
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Nutrition Facts
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Serves 4
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Calories: 283 Fat, Total: 12g Carbohydrates, Total: 32g
Cholesterol: 12mg Sodium: 715mg Protein: 12g
Fiber: 6g % Cal!. from Fat: 38% % Cal!. from Carbs: 45%
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Prosciutto with persimmons
Hachiya persimmons, which are very soft when ripe, are preferred here (to slice them, use a serrated knife), but ripe Fuyus will work nicely, too!.
Servings: Makes 8 servings!.
Ingredients:
24 prosciutto slices
2 persimmons, halved, each half sliced crosswise
Extra-virgin olive oil
Preparation
Divide prosciutto slices among 8 plates!.
Arrange persimmon slices decoratively atop prosciutto!.
(Can be prepared 4 hours ahead!. Cover with plastic wrap and chill!.)
Drizzle with olive oil, sprinkle with freshly ground pepper, and serve!.
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Donzelline with Prosciutto
Keys : Main Dish Warm
Serves 4
Ingredients :
1 tbl chopped fresh rosemary leaves
1 1/2 cup all-purpose flour
3 tbl virgin olive oil plus
4 cup extra-virgin olive oil for frying
1 x egg
3 tbl lambrusco red wine
Sea salt to taste
8 slc prosciutto
8 oz stracchino cheese
Method :
In a mixing bowl, stir together the rosemary, flour, olive oil, egg, and red wine until you have formed a soft dough!. Knead 4 minutes and then roll out into a circle that is 1/4-inch thick!. Do not over knead!. Dough also can be made using the "well" method!. Let rest in the refrigerator for 30 minutes!.
In a 3-inch tall saucepan, heat the oil to 360 to 375 degrees!.
Cut the dough into 3- to 4-inch triangles!. Gently place the dough triangles into the hot oil and fry until golden brown on both sides, about 2 minutes per side!. Using a slotted spoon or strainer, remove the donzelline from the oil and place to drain on a serving plate lined with paper towels!.
Serve the donzelline warm sprinkled with salt and slices of prosciutto, slices or shards of stracchino!. I also recommend serving it with Sangiovese di Romagna, or another young fruity red wine!.
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Tagliarini with prosciutto, peas, spring onions and parmesan
Serves 4
Preparation time overnight
Cooking time 30 mins to 1 hour
Ingredients
For the pasta
200g/7oz Italian '00' flour
1 free-range egg
6 free-range egg yolks
50g/2oz fine semolina flour
For the sauce
50g/2oz butter
6 spring onions, sliced thinly
200g/7oz fresh peas, podded
splash water
75g/3oz prosciutto, sliced roughly
50g/2oz parmesan, grated finely
salt and freshly ground black pepper
Method
1!. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough!. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes!.
2!. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting!.
3!. Add the tagliarini cutter to the pasta machine and pass the pasta through the machine to make thin strips!.
4!. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight!.
5!. When you're ready to cook the pasta, bring a large pan of salted water to the boil, add the tagliarini and cook for 2-3 minutes until tender!.
6!. For the sauce, heat the butter in a frying pan, add the spring onions and fry for one minute!.
7!. Add the peas and a splash of water and simmer for one minute, then add the prosciutto and cook for a further minute!.
8!. Drain the pasta and add to the pan with the sauce!. Add the parmesan, season, to taste, with salt and freshly ground black pepper and stir!. Serve immediately!.
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Crisp prosciutto and black pudding with green beans, poached egg and pomegranate dressing
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
100g/3?oz green beans
2 tbsp olive oil, plus extra for drizzling
55g/2oz black pudding, chopped
? large potato, peeled, chopped
? pomegranate, seeds removed
3 free-range eggs, poached, to serve
2 slices prosciutto
Method
1!. Place the green beans into a pan of boiling salted water and cook for 3-4 minutes and then refresh in cold water!.
2!. Heat half of the olive oil in a frying pan, add the black pudding and fry for 2-3 minutes or until crisp!. Remove from the heat and keep warm!.
3!. Place the chopped potato into a pan of boiling salted water and boil for ten minutes (or until tender) and then drain!.
4!. Heat the remaining olive oil in a frying pan, add the cooked potato and fry gently for five minutes or until golden-brown!.
5!. Stir together the cooked beans, black pudding and fried potato and place into a serving bowl!.
6!. Scatter the pomegranate seeds over the salad and place three poached eggs on top and set aside!.
7!. Preheat the grill to hot, place the prosciutto onto a baking sheet under the grill and grill for 1-2 minutes or until crisp and then break into pieces!.
8!. Scatter the crisp prosciutto over the salad and drizzle with a little olive oil and serve!.
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Prosciutto-wrapped hoki with sweet potato mash and herb mayonnaise
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
For the prosciutto-wrapped hoki
4 slices prosciutto
150g/5?oz hoki
1 tbsp olive oil
For the sweet potato mash
? sweet potato, peeled and chopped
1 tsp wholegrain mustard
squeeze of fresh orange juice
25g/1oz butter, melted
2 tbsp double cream
salt and freshly ground black pepper
For the herby mayo
25g/1oz chopped fresh basil
25g/1oz chopped fresh chives
25g/1oz chopped fresh parsley
1 egg yolk
? tsp dry English mustard powder
1 tsp white wine vinegar
75ml/2?fl oz vegetable oil
salt and freshly ground black pepper
Method
1!. To make the prosciutto-wrapped hoki, heat the oven to 200C/400F/Gas 6!. Wrap the prosciutto around the hoki!.
2!. Heat the oil and pan fry the prosciutto-wrapped fish for two minutes on each side!. Place in the oven and roast for five minutes or until cooked through!.
3!. To make the sweet potato mash, boil the sweet potato until soft, drain and mash with all the other mash ingredients!.
4!. To make the herby mayo, put the herbs in a mini blender and blend until smooth!. Add the egg yolk, mustard powder and vinegar and gradually add the vegetable oil until it emulsifies and turns thick!. Season with salt and freshly ground black pepper!.
5!. To serve, spoon a pile of sweet potato mash onto a large plate, top with the hoki and serve the herby mayo on the side!.
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Prosciutto, black pudding and caramelised onion bruschetta
Serves 4-6
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
dash olive oil
1 onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar
small handful each fresh sage and parsley, chopped
6 slices ciabatta
55g/2oz black pudding
6 slices prosciutto
Method
1!. Preheat the oven to 180C/350F/Gas 4!.
2!. Heat a dash of olive oil in a frying pan, add the onion and fry gently over a low heat for ten minutes or until caramelised!. Add the sugar and a dash of balsamic vinegar and bubble for two minutes and then stir in the sage and parsley!.
3!. Heat a griddle pan until hot, rub the ciabatta slices with olive oil, griddle on both sides for two minutes and then place on a baking sheet!.
4!. Fry the black pudding in a dash of olive oil until crisp!.
5!. Divide the caramelised onions between the ciabatta slices, top with the crisp black pudding and place a slice of prosciutto on top of each ciabatta slice!.
6!. Place in the oven for two minutes or until the prosciutto is crisp and then serve!.
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Prosciutto bundles
Makes 25
Preparation time less than 30 mins
Cooking tWww@FoodAQ@Com