PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
POTATO AND PROSCIUTTO BAKE
Pair potatoes with prosciutto crudo and parmesan, and season with lots of nutmeg for a super nice bake! It's the ideal choice for a simple, but comforting, dinner.
Provided by Vlad Popa
Categories Main course, nut-free, salty, Sides
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Start with the bechamel sauce.
- Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
- Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
- Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
- Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
- Season the sauce with salt and nutmeg and leave it aside.
- Preheat the oven to 390 degrees F/200 degrees C.
- Peel and slice the potatoes.
- Cut the prosciutto into small thin strips.
- Grease a baking dish (about 4 inches/10 cm diameter) with butter.
- Add a layer of potatoes, prosciutto, grate nutmeg, add bechamel.
- Continue with potatoes, prosciutto, nutmeg, and bechamel until you finish all the ingredients.
- Top the casserole with grated parmesan.
- Bake for 20 minutes then test the potatoes. If needed, bake more.
Nutrition Facts : Calories 773 calories, Protein 97 grams, Fat 35 grams, Carbohydrate 28 grams
TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h2m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
- While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
- Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.
CREAMY POTATO AND PROSCIUTTO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
- Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.
- Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.
- Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.
ROASTED SWEET POTATO & PROSCIUTTO SALAD
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PROSCIUTTO POTATOES
Adapted from Super Food Ideas. A great new twist on roasted potatoes, sure to impress all your dinner guests.
Provided by Sarah
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add potatoes to a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes or until a skewer comes out easily. Drain.
- Preheat oven to 220 celcius.
- Cut each slice of prosciutto in half lengthwise.
- Wrap one slice of prosciutto around each potato and secure with a sprig of rosemary.
- Place potatoes in a single layer in baking tray, spray with oil and sprinkle with salt and pepper.
- Roast for 30 to 35 minutes or until golden and crisp.
Nutrition Facts : Calories 116.7, Fat 0.2, Sodium 10, Carbohydrate 26.2, Fiber 4, Sugar 1.9, Protein 2.8
POTATOES WITH PROSCIUTTO
Delicious for breakfast, brunch, or with a homestyle dinner. Cook your potatoes ahead to save time in the morning.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
- Drain potatoes and chop coarsely.
- Heat oil/butter mixture in a large skillet.
- Add onions and cook until translucent.
- Add prosciutto and rosemary and cook until it just starts to brown at the edges.
- Add potatoes to pan and season with salt and pepper.
- Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).
Nutrition Facts : Calories 262.2, Fat 10.6, SaturatedFat 1.4, Sodium 450.4, Carbohydrate 38.1, Fiber 4.2, Sugar 3, Protein 4.5
PROSCIUTTO & ROSEMARY POTATOES
These simple canapés are small but perfectly balanced
Provided by Good Food team
Categories Canapes, Dinner
Time 45m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium
POTATO, PROSCIUTTO & FONTINA CAKE
I'm a huge fan of potatoes! Which is why I love this dish. It's the perfect base for poached eggs at brunch, to sop up the juices of a big rib eye steak (page 156), to complement my fabulous brined pork chops (page 170), or just for lunch. When this was on the menu at my restaurant and I was craving something porky, cheesy, and delicious, I'd have one of the line cooks fry up one of these lovelies for me to eat while I worked. Yum!
Yield serves: 4
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
- Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.
- In a small saucepan, heat the cream.
- While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
- Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to-you probably will.
- Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 375°F.
- Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
- These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you're ready to eat.
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
MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Categories Milk/Cream Potato Side Thanksgiving Parmesan Fall Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
- Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
POTATO PANCAKES WITH SCALLIONS AND PROSCIUTTO
Provided by Marialisa Calta
Categories side dish
Time 15m
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees. Line a cookie sheet with paper towels and another with aluminum foil.
- Peel the potatoes and grate with a grater or the shredding blade of a food processor. Place the potatoes in a bowl, adding the scallions, prosciutto, eggs, flour and pepper. Mix to blend, adding a little more flour if it is too liquid.
- In a deep skillet or frying pan, add enough oil to reach a depth of about 1/4 inch. Heat to about 350 degrees on a frying thermometer. Drop full tablespoons of the potato mixture into the hot oil, flattening each mound with a spatula. Fry about 1 minute on each side, or until golden brown and crisp. Remove with a slotted spoon, drain on the paper-towel-lined cookie sheet, then arrange in one layer on the aluminum-foil-lined sheet. Change the paper towels as they absorb the oil. Place the cooked pancakes in the oven to keep warm. Continue frying, adding more oil as necessary. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 2 grams, TransFat 0 grams
PEAS, PROSCIUTTO AND POTATOES
Provided by Marian Burros
Categories dinner, easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
- Chop whole onion.
- Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
- Wash, dry and chop sage and add to onions when they begin to soften.
- Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
- Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 8 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 18 grams
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4.5/5 (6)Total Time 1 hrCategory Side
- In a very large skillet, heat grapeseed and olive oil over medium heat to about 325 °F, or lower (just under the smoking point). It is very important to keep the heat under 325 °F and maintain that heat throughout. Using a deep fry thermometer is helpful.
- Cook the prosciutto in 2 to 3 batches, cooking for a few minutes on each side to crisp then move to paper towels to drain. These will be added back in at the end of the cooking process. Try not to eat them.
- If the oil has a lot of burned bits, strain out sediment and pour oil back into the skillet. Heat again to just below 325 °F.
- Add just the small sage leaves (you’ll use the large leaves later) and cook on both sides, about one minute per side then remove to paper towels. These will be added back in at the end of the cooking process.
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