Garlic Soup With Crispy Prosciutto Recipes

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GARLIC SOUP WITH CRISPY PROSCIUTTO



Garlic Soup with Crispy Prosciutto image

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

4 heads garlic, whole
6 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
3 sprigs fresh thyme
3 large shallots, chopped
3 large Yukon Gold potatoes, cubed
1 bay leaf
3 cups chicken broth
2 cups heavy cream
4 slices prosciutto di Parma
Zest of 1 lemon
Olive oil for drizzling
¼ teaspoon smoked paprika
½ cup torn fresh parsley leaves
Reynolds Wrap® Aluminum Foil

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

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA



Margherita® Prosciutto with Crispy Tomatoes on Ciabatta image

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

3 cloves cloves garlic, mashed
1 teaspoon chopped fresh oregano
3 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1 dash Dash of salt and pepper
½ cup grated Parmesan cheese
½ cup dry yellow polenta
1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced
1 tablespoon olive oil
1 Tuscan ciabatta roll, sliced in half
2 ounces fresh baby arugula
¼ pound Margherita® Prosciutto, sliced

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

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