Prosciutto And Honeydew Bites With Balsamic And Black Pepper Recipes

HONEYDEW AND PROSCIUTTO WITH GREENS AND MINT VINAIGRETTE

Steps:

• Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.

PROSCIUTTO HONEYDEW WITH BALSAMIC REDUCTION

Steps:

• Combine melon, lime juice, mint and pepper; toss gently to coat. Wrap each melon cube with half a slice of prosciutto and secure with a toothpick. Arrange on a serving platter; cover and refrigerate., Meanwhile, in a small saucepan, mix vinegar, soy sauce, sugar and garlic. Bring to a boil. Reduce heat; simmer 7-9 minutes or until slightly thickened. Cool to room temperature. Drizzle over melon.

LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

PROSCIUTTO BITES

Steps:

• You want all the ingredients (other than the prosciutto and black pepper) to be around the same size.
• I buy the slices of havarti from the deli and cut them into four long slices. Then cut those strips in half widthwise. I then put two pieces into a roll.
• Cut the pear into quarters and core it. Then cut each quarter in four long thin slices. I end up with a few slices leftover but I consider those treats for the cook!
• At one end of a slice of prosciutto, place a cheese slice, a pear wedge and a pepper stick.
• Sprinkle with pepper.
• Roll up slices and secure with toothpick if necessary. I find that the meay sticks to itself usually well enough to not need toothpicks.
• After they are rolled up, you can cutthem in half if you would like a smaller bite.
• Refrigerate prior to serving and keep cool during serving.

HONEYDEW & PROSCIUTTO SALAD

Steps:

• Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.

PROSCIUTTO WRAPPED MELON BALLS

Steps:

• Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

SCALLOP AND PROSCIUTTO BITES

Steps:

• Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
• Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
• Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.