Brown Butter Egg Crepes With Sage Figs Arugula And Prosciutto Recipes

BROWN BUTTER EGG CREPES WITH SAGE, FIGS, ARUGULA AND PROSCIUTTO

Steps:

• In a bowl whisk up eggs, a pinch of salt, and sage.
• Heat a 12-inch nonstick skillet over moderate heat and use a very thin spatula or fish spatula to manipulate the eggs. Swirl in butter to coat the pan and when it foams let it begin to brown. Add eggs and let them settle, then gently lift pan a bit and begin swirling the eggs to edges of bottom of pan, forming a thin omelet about 10 inches wide. When the eggs begin to dry on top and steam, a few bubbles will form. Remove pan from heat and top with prosciutto, layering it evenly down the center and covering the surface. Place arugula in a small bowl and add a few curls of Parmigiano-Reggiano, then dress with lemon juice and EVOO and season with salt. Top ham with greens and figs, again working down the center of the crepe. Fold in sides of crepe, like swaddling a doll. Carefully transfer to plate.

FETTUCCINE WITH BROWN BUTTER AND SAGE

Steps:

• Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
• Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

BROWN BUTTER SAGE PIEROGI RECIPE BY TASTY

Steps:

• Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
• As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
• In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
• Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
• Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
• Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
• Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
• To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
• Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don't stick together.
• Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
• To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
• Enjoy!

FIG, PROSCIUTTO, AND ARUGULA BRUSCHETTA

Steps:

• Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are crisp and light brown.
• Cut the prosciutto slices in half and place on the toasted breads (fold prosciutto in half so that it fits neatly on top).
• Top each slice with 2 arugula leaves and 3 fig slices.
• Drizzle with olive oil and the Aceto Balsamico; serve immediately.

FRIED EGGS, PROSCIUTTO, AND ARUGULA WITH CHEESE SAUCE

Steps:

• Make sauce:
• In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly. Remove pan from heat and stir in cheese, nutmeg, and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat.
• Split and toast muffins. Put 2 muffin halves on each of 2 plates. In a non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté arugula with salt to taste, stirring, until just wilted. Divide arugula among muffin halves and top with prosciutto.
• In same skillet heat butter over moderate heat until foam subsides and crack eggs, 1 at a time, into a small bowl, adding them as they are cracked to skillet. Season eggs with salt and pepper and cook 2 minutes, or until whites are set on bottom but still runny on top. With a spatula gently turn each egg over and cook 2 minutes more, or until yolks are just set. With spatula gently transfer eggs to prosciutto and top with cheese sauce.

ARUGULA WITH BRûLéED FIGS, RICOTTA, PROSCIUTTO, AND SMOKED MARZIPAN

Steps:

• Make the smoked marzipan:
• Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the almonds, grapeseed oil, confectioners' sugar, and salt and stir to combine. Spread the mixture on the prepared baking sheet and bake until golden brown and aromatic, 12 to 15 minutes. Transfer to a cutting board to cool then coarsely chop. DO AHEAD: The smoked marzipan can be made in advance and stored, in an airtight container at room temperature, up to 5 days.
• Fry the prosciutto:
• Line a large plate with paper towels.
• In a large heavy skillet over moderately high heat, heat the oil until shimmering. Working in batches, fry the prosciutto, flipping occasionally, until golden brown and crispy, about 30 seconds per side. Transfer as done to the paper-towel-lined plate. DO AHEAD: The prosciutto can be made in advance and stored, in an airtight container at room temperature, up to 4 hours.
• Make the ricotta cream:
• In a medium bowl, beat the heavy cream until soft peaks form.
• In a second medium bowl, combine the ricotta and salt. Whisk about 1/3 of the whipped cream into the ricotta to lighten it. Gently fold the remaining 2/3 of the whipped cream into the mixture until fully incorporated but still light. DO AHEAD: The ricotta cream can be made in advance and refrigerated, covered, up to 1 hour.
• Make the brûléed figs:
• Preheat the broiler and line a baking sheet or broiler pan with aluminum foil.
• Trim the tops off each fig then cut them in half lengthwise. Gently open each fig half to expose its flesh and place, skin-side-down, on the prepared baking sheet or broiler pan. Sprinkle with sugar and broil, about 6 inches from the flame, until the sugar bubbles, about 90 seconds. Just before serving, sprinkle with fleur de sel.
• To serve:
• In a small bowl, whisk together the olive oil and lemon juice. Place the arugula in a large serving bowl or platter, drizzle with vinaigrette, and toss to coat. Season with salt and pepper then top with the smoked marzipan, crispy prosciutto, dollops of ricotta cream, and brûléed figs. Serve immediately.

PROSCIUTTO & SAGE CROSTINI

Steps:

• Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
• Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
• Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
• Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
• At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
• Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
• Place one sage leave on top of each slice, and now you're ready to serve!

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
• Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
• Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
• Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.