Grilled Prosciutto Wrapped Peppers Recipes

GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO WITH SHAVED PECORINO ROMANO CHEESE

Steps:

• Whisk together the lemon juice and olive oil in a small bowl. Add the capers and parsley and season with black pepper. Preheat grill. Grill the asparagus, braised with olive oil. Toss the asparagus with the olive oil and season with salt and pepper to taste. Wrap a piece of prosciutto around each spear and place on a platter. Drizzle with lemoncaper vinaigrette and top with the cheese.

GRILLED PROSCIUTTO WRAPPED PEPPERS

Steps:

• Cut peppers, lengthwise, and remove seeds.(Wear gloves).
• Cook and drain the sausage, til there is no longer any pink.
• Combine the cream cheese and Parmesan cheese, real good.
• Fold in the sausage.
• Place mixture of the sausage into each halve of the peppers. (about a teaspoon full-use your own judgement).
• Wrap the Prosciutto around each pepper, and secure with a tooth pick.
• Prepare your grill for indirect heat, using a drip pan.
• Place jalepnos over pan, and grill covered over indirect heat for about 10 minutes.
• (If you like the Prosciutto more crunchier cook longer.)
• Serve with spicy ranch dressing if you would like.

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
• Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
• Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

GRILLED PROSCIUTTO-WRAPPED PORK CHOPS WITH PEACHES

Steps:

• Remove the pork chops from the refrigerator and let sit at room temperature for 10 minutes. Prepare a gas grill or grill pan for medium-high heat and oil the grill grates.
• Pat the pork chops dry and season both sides with salt and pepper. Set aside.
• Combine 1/4 cup oil, the zest and juice of 1 lime, 1 tablespoon thyme and 1 tablespoon honey in a large resealable plastic bag. Add the pork chops, press out any air, seal and massage to make sure the chops are well coated. Set aside.
• Pit and slice each peach into eight wedges. Combine the peaches and the remaining 2 tablespoons oil in a medium bowl. Season with salt and pepper, toss to coat and set aside.
• Remove the pork from the marinade. Carefully wrap 1 slice of prosciutto around each pork chop. Spoon some of the marinade over the prosciutto, handling it delicately to keep the prosciutto intact. Place the pork on the grill, seam-side up, and lower the heat to medium. Cook, flipping the chops once, until the prosciutto is crisp and the pork reaches an internal temperature of 130 to 135 degrees F, about 4 minutes per side. Make sure to turn the pork so all sides crisp evenly.
• Transfer the chops to a clean, rimmed baking sheet to rest. It is important for the pork to rest at least 5 minutes and up to 10 minutes to make sure the juices evenly redistribute and the pork finishes cooking.
• While the pork rests, add the peaches to the grill, reserving the liquid in the bowl, and cook, flipping once, until grill marks form and the peaches have softened slightly, 2 to 4 minutes per side.
• Meanwhile, combine the remaining zest and juice of 1 lime, remaining 1 teaspoon honey and 1 teaspoon pepperoncini pickling liquid to the bowl containing the peach juice. Whisk with a fork.
• Add the sliced pepperoncini and toss to combine. Taste and adjust the seasoning with salt and pepper. Add the grilled peaches and toss to coat.
• Put the pork chops on a serving tray and top with the grilled peach mixture. Drizzle the sauce over the pork and peaches and garnish with the remaining thyme. Serve immediately.

GRILLED PROSCIUTTO-WRAPPED CANTALOUPE

Steps:

• Heat grill to high.
• Cut cantaloupe into 16 slices. Season with pepper and basil.
• Wrap each with a slice of prosciutto.
• Grill each of the 3 sides for 1-2 minutes.