PROSCIUTTO-WRAPPED BREADSTICKS
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
- Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
- Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.
GOLDEN CHICORY IN PROSCIUTTO WRAPS
Try Barney's simplified version of the traditional French version - you could use normal sliced honey roast ham if you prefer
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Cut a cross from the base halfway to the tip of each head of chicory. Stuff the butter into the slits, then lay the slices of prosciutto or ham in pairs on the work surface, overlapping them slightly. Paint the ham with the mustard and lay the chicory on top. Roll each chicory head away from you, wrapping it snugly in the ham.
- Lay the wrapped chicory in a small ovenproof dish or pan, pour over the stock or wine and top with the thyme sprigs. Cover the dish with a loose tent of foil and bake for 30-40 minutes until the chicory is softened.
- Uncover the dish, lay the cheese slices over the chicory and bake, still uncovered, for a further 6-8 minutes, until the cheese is melting and golden. The chicory is now ready to serve. For an extra touch, remove the chicory, place the pan on a medium heat and boil the juices with the cream for 4-5 minutes until rich and syrupy. Pour the sauce over the chicory. Serve with sautéed potatoes and salad.
Nutrition Facts : Calories 584 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 6.67 milligram of sodium
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND GOLDEN RAISIN STUFFING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h55m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.
PROSCIUTTO WRAPPED CHICKEN BREASTS WITH ORANGE-CRANBERRY JUS
Garlic-stuffed chicken breasts are wrapped with prosciutto, roasted until the prosciutto is crispy, then served with a orange-cranberry jus. This impressive dish is delicious and goes especially well with roasted potatoes, broccoli and baby carrots.
Provided by Patches
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
- Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
- Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
- Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 33.4 g, Cholesterol 131.1 mg, Fat 19.8 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 10.1 g, Sodium 643.5 mg, Sugar 29.2 g
PROSCIUTTO AND GRUYERE WRAPS
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.
- Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.
Nutrition Facts : Calories 523 g, Fat 29 g, Fiber 2 g, Protein 24 g
PROSCIUTTO-WRAPPED GREENS
From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.
Provided by Ms B.
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
- Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
- Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
- Taste for salt and pepper.
- Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
- Squeeze the greens together and roll the prosciutto into a tight log.
- Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
- Repeat with the remaining prosciutto and greens and serve.
Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5
SUPER QUICK PROSCIUTTO WRAPPED FISH
This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.
Provided by Maito
Categories Tilapia
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
- Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.
Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5
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