GARLIC CHICKEN PASTA WITH PROSCIUTTO
Steps:
- Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.
PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
GARLIC & PROSCIUTTO PLAIT
Create your own artisan bread with these attractive, yet simple-to-make savoury loaves
Provided by Angela Nilsen
Categories Side dish
Time 3h
Yield Makes 2
Number Of Ingredients 8
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Mix in the crushed garlic. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Shape by cutting the ball into 6 even pieces. Roll each with your hands into a 30-35cm sausage shape, that is plump in the middle and tapers off at each end. For each plait, lay 2 dough sausages in front of you like an X, then lay the other piece lengthways down the middle of the X and scatter over a few slices of proscuitto. Start to plait from the centre down, left over right, right over left etc. When you reach the end, carefully turn the plait over and complete the plaiting, working down from the centre again. Press the tapered ends together to seal then lay each on a baking sheet lined with baking parchment. Tuck the rest of the proscuitto into the folds of each plait. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 25 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow. Finish by brushing with beaten egg.
Nutrition Facts : Calories 81 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA
Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto.
Provided by Margherita Meats
Categories Margherita® Meats
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
- In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
- Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
- Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
- Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
- Add baby arugula then polenta-parmesan crusted tomatoes.
- Top with sliced Margherita® Prosciutto, close with top half of bread and serve.
Nutrition Facts : Calories 1013.8 calories, Carbohydrate 105.4 g, Cholesterol 87.4 mg, Fat 45.2 g, Fiber 9.9 g, Protein 48.9 g, SaturatedFat 14.1 g, Sodium 3271.8 mg, Sugar 10.4 g
GARLIC SOUP WITH CRISPY PROSCIUTTO
A first course guaranteed to impress from Karen Mordechai of Sunday Suppers.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt, pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30-35 minutes or until garlic is very tender. Open foil carefully by cutting along top with a sharp knife, allowing steam to escape; then open top.
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add chopped shallots and saute on medium-high heat for 5 minutes. Add potatoes, remaining thyme and bay leaf. Squeeze the soft roasted garlic cloves into the pot. Saute for 3 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil and then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes to cool. Remove thyme and bay leaf.
- For the prosciutto, preheat the oven to 350 degrees F. Place slices flat on a foil-lined baking sheet. Bake for about 15 minutes, or until crispy. Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside. In a blender, puree soup in batches until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 28 g, Cholesterol 89.7 mg, Fat 36.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 16.3 g, Sodium 575.8 mg, Sugar 1.5 g
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.
Provided by lazyme
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.
Nutrition Facts : Calories 612.6, Fat 25.4, SaturatedFat 14.7, Cholesterol 79.8, Sodium 488, Carbohydrate 81.6, Fiber 12.2, Sugar 4.8, Protein 18.5
GARLIC CHEESE BREAD WITH PROSCIUTTO
Make and share this Garlic Cheese Bread With Prosciutto recipe from Food.com.
Provided by Red_Apple_Guy
Categories Breads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Either make or purchase a 1.5 lb loaf of French or Italian bread (torpedo or batard shape).
- Slice along entire loaf without cutting all the way through the bottom crust.
- Cut the proscuitto into enough pieces to allow a piece per slice of bread.
- Mix the garlic into the cheese.
- Into each slice, slip one piece of ham and 1 to 2 tablespoons of cheese and garlic mixture.
- Line a baking sheet with a piece of foil 3 to 4 inches longer than the loaf.
- Crumple another sheet of foil to fit in the middle of the first sheet of foil to raise the middle of the loaf.
- Set the loaf on the crumpled foil so that the loaf is arched.
- Wrap the first sheet of foil around the loaf allowing the top of the loaf to be exposed and twist the ends of the foil to form a tight package.
- Sprinkle any remaining cheese mixture along the top of the loaf.
- Place in the center of a 350F oven and bake for 20 minutes or until the cheese is partially browned.
- Carefully remove the bottom sheet of foil and serve on a long platter or serve with the foil pulled away from the loaf for access.
Nutrition Facts : Calories 93.4, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.3, Sodium 226.5, Carbohydrate 11.3, Fiber 0.6, Sugar 0.2, Protein 4.1
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Categories Garlic Mushroom Pasta Pork Pea Fall Prosciutto Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
More about "garlic prosciutto plait recipes"
PEPPERED GARLIC CONFIT WITH PROSCIUTTO RECIPE
From myrecipes.com
ASPARAGUS WITH CRISPY GARLIC PROSCIUTTO - PALATABLE …
From palatablepastime.com
OUR 11 BEST PROSCIUTTO RECIPES | FOOD & WINE
From foodandwine.com
CREAMY GARLIC BUTTER SCALLOPS WITH PROSCIUTTO - JO COOKS
From jocooks.com
PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON …
From bonappetit.com
PROSCIUTTO CHICKEN PARMESAN WITH GARLIC BUTTER TOMATO …
From halfbakedharvest.com
19 OF OUR FAVORITE PROSCIUTTO RECIPES | EPICURIOUS
From epicurious.com
GARLIC CHICKEN PROSCIUTTO PIZZA | CHICKEN.CA
From chicken.ca
25 EASY PROSCIUTTO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup
GARLIC-PROSCIUTTO BRUSSELS SPROUTS - RASA MALAYSIA
From rasamalaysia.com
CREAMY PARMESAN PROSCIUTTO PASTA - GRACE AND GOOD EATS
From graceandgoodeats.com
GARLIC PARMESAN PROSCIUTTO WRAPPED ASPARAGUS - ABERDEEN'S …
From aberdeenskitchen.com
ROMAINE HEARTS WITH CREAMY GARLIC DRESSING AND CRISPY PROSCIUTTO
From canadianliving.com
PROSCIUTTO ROLLS - A FAMILY FEAST
From afamilyfeast.com
PROSCIUTTO-STUFFED PORK TENDERLOIN - RICARDO
From ricardocuisine.com
10 BEST PROSCIUTTO FLATBREAD RECIPES | YUMMLY
From yummly.com
GARLIC PROSCIUTTO SAGE CHICKEN - SIMPLY SCRATCH
From simplyscratch.com
GARLIC & PROSCIUTTO PLAIT | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.co.uk
CRISPY PROSCIUTTO WRAPPED GARLIC CHICKEN - KITCHEN DIVAS
From kitchendivas.com
PASTA WITH GARLIC, MUSHROOMS, PROSCIUTTO, AND PARMESAN
From andiemitchell.com
30 WAYS TO USE PROSCIUTTO - TASTE OF HOME
From tasteofhome.com
ROASTED GARLIC & PROSCIUTTO PIZZA - WYLDFLOUR
From wyldflour.com
GARLIC & PROSCIUTTO PLAIT - LUNCH RECIPES
From fooddiez.com
GARLIC BUTTER PROSCIUTTO WRAPPED ASPARAGUS - CAFE DELITES
From cafedelites.com
GARLIC BUTTER PASTA WITH PROSCIUTTO AND PEAS - PUMPKIN 'N SPICE
From pumpkinnspice.com
ASPARAGUS PROSCIUTTO PANINI WITH GARLIC MAYO - SKINNYTASTE
From skinnytaste.com
25 PROSCIUTTO RECIPES THAT ARE EASY, SAVORY AND DELICIOUS
From purewow.com
GARLIC AND PROSCIUTTO PLAIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GARLIC BUTTER PASTA WITH CRISPY PROSCIUTTO – STATE OF DINNER
From stateofdinner.com
GARLIC & PROSCIUTTO PLAIT – COOKER APP
From cookerapp.com
PROSCIUTTO FLATBREAD PIZZA RECIPE - AVERIE COOKS
From averiecooks.com
ROASTED GARLIC, SUN DRIED TOMATO, & PROSCIUTTO PASTA
From aroundmyfamilytable.com
GARLIC AND PROSCIUTTO PLAIT | BBC GOOD FOOD RECIPES, FOOD, SAVOURY …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love