Prosciutto Broth With Farro And Spinach Recipes
PROSCIUTTO AND SPINACH PINWHEELS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h25m
Yield 20 appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
- Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
- Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.
PROSCIUTTO, SPINACH, AND PASTA CASSEROLE
I love pasta! And this recipe is wonderful. I adapted the recipe from BHG to add more vegetables. Hope you enjoy it as we did!
Provided by Redsie
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package directions.
- Drain pasta; rinse pasta with cold water. Drain again.
- In a large saucepan melt margarine or butter.
- Add onions or leeks, bell pepper, mushroms and garlic.
- Cover and cook about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and aniseed.
- Add the milk and chicken broth all at once. Cook and stir until thickened and bubbly. Stir in Parmesan cheese.
- Stir in the cooked pasta, spinach, and prosciutto.
- Spoon the mixture into a 2-quart casserole.
- Cover and bake in a 350 degree F oven for 25 to 30 minutes or until heated through.
- Let stand about 5 minutes.
- To serve, stir gently and top with chopped tomato.
Nutrition Facts : Calories 281.4, Fat 4.9, SaturatedFat 1.6, Cholesterol 5.1, Sodium 187.4, Carbohydrate 46.4, Fiber 4.3, Sugar 4.7, Protein 14.8
PROSCIUTTO BRODO
This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine," and is used to make his Minestra Maritata.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 to 9 cups
Number Of Ingredients 1
Steps:
- Place prosciutto in a large pot with 12 cups water; bring to a boil over medium heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until the fat from the prosciutto is rendered into the broth, about 2 hours.
- Strain through a fine-mesh strainer into an airtight container; let cool. Cover and keep refrigerated for up to 1 week, or freeze for up to 3 months. Before using, bring broth to a simmer and stir to reincorporate fat.
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
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