Prosciutto And Mozzarella Heros With Olive Relish Recipes

PROSCIUTTO AND MOZZARELLA HEROS WITH OLIVE RELISH

Steps:

• Preheat the oven to 425°F. In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil.
• Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp. Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices. Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish. Close the heroes and serve at once.
• Make Ahead: The relish can be refrigerated for up to 3 days.

PROSCIUTTO AND MOZZARELLA HERO SANDWICH WITH OLIVE RELISH RECIPE

Steps:

• Preheat the oven to 425°F
• In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil
• Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp
• Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices
• Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish
• Close the heroes and serve at once
• Make Ahead: The relish can be refrigerated for up to 3 days
• Make Ahead: The relish can be refrigerated for up to 3 days

HELEN OLESS'S PROSCIUTTO AND OLIVE BRAID

Steps:

• Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
• Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes. Remove from heat, stir in garlic, fennel seed and pepper. Pour contents into large mixing bowl.
• Add hot water, yeast and sugar.
• Stir in 1 cup all-purpose flour. Beat in 1/4 cup shortening. Add chopped olives.
• Add 1 more cup of all-purpose flour. Dough will be sticky at this point. Scrape out onto work surface.
• Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
• Cover with inverted bowl; rest for 10 minutes.
• Roll dough into a 10-inch-by-15-inch rectangle. Cut three strips in rectangle, leaving about 1/2 inch at end uncut. Braid and pinch bottom end.
• Place on prepared baking sheet. Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour. When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.

LINGUINE WITH PROSCIUTTO AND OLIVES

Steps:

• In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
• Drain.
• Place pasta in a warm bowl.
• Meanwhile, combine prosciutto and oil in a wide skillet.
• Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
• Add onions and cook, stirring, until limp (about 2 minutes).
• Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
• Pour prosciutto mixture over noodles and toss well.
• Transfer to a warm serving bowl.
• Offer cheese to add to taste, if desired.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

PROSCIUTTO AND MOZZARELLA HEROS WITH OLIVE RELISH

Steps:

• Preheat the oven to 425°. In a medium bowl, toss the celery, olives, parsley and capers and stir in the olive oil.
• Spread the rolls open on a cookie sheet and bake for about 3 minutes, or until lightly crisp. Arrange 2 arugula leaves on the bottom half of each roll and top with 2 ounces of prosciutto, 2 mozzarella slices and 3 tomato slices. Top each sandwich with a layer of pickled peppers and about 1/4 cup of the olive relish. Close the heroes and serve at once.

PROSCIUTTO AND MOZZARELLA CROSTINI

Steps:

• Preheat oven to 400 degrees. Bake the slices of bread on a baking sheet until lightly browned (about 10 minutes). The slices of bread may be toasted under a broiler or on a grill instead.
• Preheat broiler. Spread the slices with green-olive paste, top with slices of prosciutto and then with the mozzarella.
• Broil the cheese until it melts. Serve hot.

BRUSCHETTA WITH FRISéE, PROSCIUTTO, AND MOZZARELLA

Steps:

• Preheat the oven to 375°F. Arrange the bread slices on one or two large, heavy baking sheets and brush with the olive oil. Bake until the crostini are pale golden and crisp, about 10 to 15 minutes.
• Place one slice of prosciutto on a work surface. Place a slice of cheese and 2 or 3 frisée leaves on top, allowing the tops to protrude from one end. Roll the prosciutto around the cheese and frisée and place on a toasted bread slice. Repeat with the remaining ingredients.
• Arrange the crostini on a platter. Drizzle with the vinaigrette and serve.