PARMESAN WAFERS
These crisp cheesy wafers, from Gordon Ramsay, are simple to make and look great served with risotto
Provided by Gordon Ramsay
Categories Side dish
Time 10m
Number Of Ingredients 2
Steps:
- 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
- 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
- The wafers will keep in an airtight tin for up to 3 days.
PROSCIUTTO, FIG AND PARMESAN ROLLS
This quick and easy appetizer is also incredibly elegant. Just wrap a ribbon of prosciutto around a wafer of Parmesan cheese nestled against a sliver of dried fig, and drizzle with olive or truffle oil.
Provided by Mark Bittman
Categories quick, appetizer
Time 20m
Yield 20 rolls
Number Of Ingredients 4
Steps:
- Cut each piece of prosciutto in half the long way; on each piece, put a slice of Parmesan and a strip of fig. Roll up the long way, pressing so meat sticks to itself. Cover with plastic wrap if not serving right away.
- Serve within 2 hours, drizzling truffle or olive oil on top just before serving.
FIG AND PROSCIUTTO SANDWICHES
These open-face sandwiches of fig and prosciutto are layered with dollops of mascarpone cheese and mint leaves. You can substitute cream cheese if you can't find mascarpone.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 5
Steps:
- Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.
- Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.
FRESH FIG AND PROSCIUTTO SANDWICH
An adopted recipe! Two of my favorite foods - figs and prosciutto. Note by the original chef "I just love this bountiful sandwich it is equally good cold--just eliminate the baking. Recipe adapted from: The Silver Palate Good Times Cookbook"
Provided by Elly in Canada
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Scoop out a bit of bread from the centre of the bread halves.
- Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
- Arrange the prosciutto evenly over the bottom half of the bread.
- Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
- Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
- Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Nutrition Facts : Calories 780.6, Fat 46.8, SaturatedFat 15.1, Cholesterol 42.5, Sodium 1482.8, Carbohydrate 68.2, Fiber 4.7, Sugar 6.8, Protein 22.6
FRESH FIG AND PROSCIUTTO PASTA SAUCE
A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.
Provided by hungryinottawa
Categories Creamy Pasta Sauce
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.n
- Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.n
- Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.n
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.5 g, Cholesterol 29.5 mg, Fat 10.6 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.8 g, Sodium 592.1 mg, Sugar 15.1 g
FIGS AND PROSCIUTTO
Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
- Sprinkle the Parmesan shavings over prosciutto and figs.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 9 g
PARMESAN WAFERS
Provided by Maggie Ruggiero
Categories Bake Cocktail Party Kid-Friendly Quick & Easy Oscars Parmesan Party Gourmet Small Plates
Yield Makes 8 wafers
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F with rack in middle. Line a large baking sheet with nonstick pad.
- Stir together cheese and flour. Make 4 mounds (about 1 1/2 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
- Bake until pale golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
- Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
PARMESAN WAFERS- QUICK AND SIMPLE
A thin wafer made just from finely grated parmesan cheese baked in the oven. Wonderful as an elegant topper for your salads or entrees. As a bonus they are gluten free. Great to use instead of croutons. I have seen these in a magazine jazzed up with chilli flakes and very finely chopped walnuts- I haven't tried them this way yet
Provided by Jubes
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 200°C (400F).
- Draw 5cm circles (2 inch) on the back of your baking paper as a guide to make your wafers. Use a good quality paper.
- Line 2 baking trays with the paper.
- Sprinkle parmesan cheese over the circles to form the wafers.
- Bake for 8- 10 minutes or until crisp and golden.
- Allow to cool and set on the trays.
Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 22, Sodium 382.2, Carbohydrate 1, Sugar 0.2, Protein 9.6
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