FRICO CALDO WITH PROSCIUTTO AND GARDEN SALAD
Provided by Lachlan Mackinnon-Patterson
Categories Salad Leafy Green Potato Vegetable Sauté Dinner Parmesan Root Vegetable Fall Prosciutto Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- Make pickled shallots
- In small container, combine shallots and vinegar. Cover and refrigerate at least 8 hours or overnight.
- Make cilantro vinaigrette
- In small bowl, whisk together vinegar, shallot, cilantro, and salt. Slowly whisk in oil. Set aside (vinaigrette can be made ahead and refrigerated, covered, up to 24 hours).
- Make pesto-pickled shallot vinaigrette
- In fine-mesh sieve, drain pickled shallots, discarding liquid. Transfer shallots to medium bowl and whisk in pesto, vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil, then olive oil. Set aside.
- Make frico caldo
- In heavy 4-quart pot, combine potatoes with enough cold salted water to cover by 2 inches. Cover, set over high heat, and bring to boil, then reduce heat to moderate and simmer until tender, about 15 to 20 minutes. Drain.
- In heavy small skillet over moderate heat, melt butter. Add onions and sauté until soft, about 4 minutes. Transfer to large bowl. Using large wooden spoon, break up potatoes into roughly 1/4-inch pieces and add to onion. Add cheese, salt, and nutmeg and stir until just combined.
- In heavy 10-inch nonstick skillet over moderate heat, heat oil until hot but not smoking. Add potato mixture and flatten into 1/2-inch-thick, 7-inch-wide cake, rounding edges with spatula. Cook, without moving, until underside is browned, about 8 minutes. Invert large plate over skillet and flip frico onto plate. Slide frico back into skillet, uncooked side down, and cook until underside is golden brown, about 5 minutes more. Slide onto large plate and cut into 8 wedges.
- Assemble and serve
- In large bowl, toss romaine with pesto vinaigrette. Arrange 1 wedge frico on each of 8 medium plates. Top each with 2 slices prosciutto and drizzle with cilantro vinaigrette. Arrange 1 cup romaine alongside each wedge. Serve immediately.
FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
- Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
- Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.
Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams
GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD
There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.
Provided by AUSTAD
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
- Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
- Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g
CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA
I created this salad after having it at a favorite restaurant. Easy and great for entertaining. Other toss ins such as peppercinis and olives can be added. Remember though that the prosciutto and cheeses are salty so adjust accordingly. I have a bottle of Olive Gardens salad dressing that I like to use for this but your favorite will be delicious.
Provided by MacChef
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
- Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!
Nutrition Facts : Calories 131.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 9.3, Sodium 532.8, Carbohydrate 8.1, Fiber 1.3, Sugar 2.5, Protein 4.3
MIXED GREEN SALAD WITH PROSCIUTTO, PEACHES AND MOZZARELLA
This is a wonderful recipe I make in summer with lovely ripe fruit. The mix of salty and sweet is fantastic. The recipe is Jamie Olivers and never fails to please. At times I have made this recipe with nectarines and fresh sweet figs. All are wonderful with this salad mix.
Provided by Expat in Holland
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side.
- In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate.
- Next strew around the plate the prosciutto as the next layer.
- Top with peach wedges and mozzarella.
- Serve immediately.
Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 0.9, Sodium 0.2, Carbohydrate 7.2, Fiber 1.1, Sugar 6.2, Protein 0.7
FRICO CALDO
This recipe for frico caldo is courtesy of Lachlan Patterson.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Place potato in a small saucepan with enough water to cover; season with salt. Place over high heat and bring to a boil. Cook until tender, 45 to 60 minutes. Drain and peel.
- Immediately transfer potato to a medium bowl and crush into 1/4-inch pieces using a fork.
- Heat butter in a small skillet over medium heat. Add onion and cook until soft and translucent. Add to bowl with potato, along with cheese; season with a pinch of salt and nutmeg. Stir until just combined.
- Heat a 5- to 6-inch square cast-iron skillet over high heat. Add enough grapeseed oil to coat bottom of skillet; remove any excess oil and discard. Add potato mixture and cook until golden brown, about 5 minutes. Using a spatula, turn frico and continue cooking 5 minutes more.
- Meanwhile, in a small bowl, whisk together shallots, cilantro, vinegar, and 2 tablespoons grapeseed oil; season with salt. Cut frico into 4 wedges and place each on a serving plate, along with salad greens topped with radishes, and sliced speck. Drizzle vegetables with cilantro vinaigrette; serve immediately.
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