Prosciutto Pesto Fish Gratin Recipes

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PROSCIUTTO & PESTO FISH GRATIN



Prosciutto & pesto fish gratin image

Give white fish fillets a creamy makeover with this quick and flavour-packed recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

4 chunky white fish fillets
4 slices prosciutto
200g pot crème fraîche
3 tbsp basil pesto
25g parmesan , finely grated
1 tbsp pine nuts
good crusty bread , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
  • Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.

Nutrition Facts : Calories 406 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.82 milligram of sodium

PROSCIUTTO-PESTO BAGUETTE



Prosciutto-Pesto Baguette image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 baguette, sliced lengthwise
1/3 cup mayonnaise
1 tablespoon store bought pesto
10 fresh basil leaves
3 ounces thinly sliced prosciutto
2 ounces fresh mozzarella, bocconcini size, sliced

Steps:

  • Slice baguette lengthwise, but not all the way through. Set aside. In a bowl, combine mayonnaise and pesto. Set aside.
  • Build sandwich by first spreading both sides of baguette with pesto mayonnaise. Add basil leaves, prosciutto, and mozzarella slices. Slice sandwich in quarters for serving.

PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories     main-dish

Time 32m

Yield 12 servings

Number Of Ingredients 20

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
  • Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
  • Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
  • To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

POTATO AND PESTO GRATIN



Potato and Pesto Gratin image

I've always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 4

2 pounds Yukon gold potatoes
1/2 cup pesto or pistou
Salt
freshly ground pepper

Steps:

  • Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
  • Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 1 gram

PROSCIUTTO PESTO PIZZA



Prosciutto Pesto Pizza image

This is an original recipe that combines many of my favorite flavors. The saltiness from the proscuitto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week...and it never gets old. Leftovers are great too...if you have any!

Provided by L-Burden

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb prepared pizza dough (I use Trader Joe's fresh dough)
3 -4 tablespoons pesto sauce (prepared)
1/2 cup ricotta cheese
3 ounces prosciutto
8 ounces mozzarella cheese, shredded
1/2 cup chopped kalamata olive
1/2 cup chopped sun-dried tomato
1 tablespoon parmesan cheese, grated

Steps:

  • Preheat oven to 450 degrees.
  • Flour pizza dough and roll out to 12 inches in diameter.
  • Spread pesto on dough with the back of a spoon.
  • Spread ricotta on top of pesto.
  • Lay strips of proscuitto on top of ricotta.
  • Cover the proscuitto with mozarella.
  • Add olives and tomatoes in an even layer on pizza.
  • Sprinkle parmesan on top.
  • Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
  • Let cool 3-5 minutes before slicing.

Nutrition Facts : Calories 265.7, Fat 19, SaturatedFat 10.5, Cholesterol 61.6, Sodium 688.4, Carbohydrate 7, Fiber 1.4, Sugar 3.2, Protein 17.6

PROSCIUTTO AND PESTO PANINI



Prosciutto and Pesto Panini image

This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over medium-high heat or a panini press.
  • Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
  • Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
  • Cut sandwich into quarters. Serve immediately.

PROSCIUTTO-PESTO BREAKFAST STRATA



Prosciutto-Pesto Breakfast Strata image

I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. -Vicki Anderson, Farmington, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 14

2 cups 2% milk
1 cup white wine or chicken broth
1 loaf (1 pound) French bread, cut into 1/2-inch slice
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
3 tablespoons olive oil
1/2 pound thinly sliced smoked Gouda cheese
1/2 pound thinly sliced prosciutto
3 medium tomatoes, thinly sliced
1/2 cup prepared pesto
4 large eggs
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 440 calories, Fat 26g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 1215mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

PESTO ONION PROSCIUTTO PASTA



Pesto Onion Prosciutto Pasta image

This goes together quickly, and it very tasty. It is a very flexible dish, it almost never turns out the same way twice in a row when I make it. The leftovers are fantastic. I use store bought pesto in the winter and from scratch during basil season. While the recipe calls for bacon, it is more for flavor than nutrition. You can leave it out and have a complete meal. The measurement on the cannellini beans is approximate, use a full can that is close to this size. If I have leftover chicken from another meal, it goes well in here. OAMC adaptation included.

Provided by gourmetmomma

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups uncooked pasta (macaroni or penne)
2 tablespoons olive oil
1 onion, sliced
1 bell pepper, sliced
2 garlic cloves, sliced
1 cup mushroom, sliced
2 ounces prosciutto (optional) or 4 slices bacon, chopped (optional)
1/4 cup white wine (optional)
18 ounces canned cannellini beans, rinsed and drained
1/4 cup grated parmesan cheese
1 cup pesto sauce
pepper (optional)
1/2 cup torn basil leaves (optional)
1/2 cup chopped fresh tomato (optional)
balsamic vinegar (optional)

Steps:

  • Start the water boiling for the pasta.
  • Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go.
  • Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil.
  • When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low.
  • If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked.
  • When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm.
  • It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly.
  • Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it.
  • Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff).
  • Leftovers are fantastic heated or cold like a pasta salad.
  • OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.

Nutrition Facts : Calories 389.3, Fat 10.2, SaturatedFat 2.4, Cholesterol 5.5, Sodium 479.2, Carbohydrate 58.5, Fiber 9.4, Sugar 5.9, Protein 16.3

PROSCIUTTO PESTO PIZZA



Prosciutto Pesto Pizza image

I developed this prosciutto pesto pizza for my young grandson who hasn't acquired a taste for veggies yet. He scarfs it up and doesn't even notice the edamame. It's also a hit with my other grandkids and nieces-not to mention all of their parents! -Don Manzagol, Campbell, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 tube (11 ounces) refrigerated thin pizza crust
1/4 cup prepared pesto
2 cups shredded Monterey Jack cheese
3 ounces thinly sliced prosciutto, cut into bite-sized pieces
1/2 cup frozen shelled edamame, thawed
1/2 cup sliced almonds

Steps:

  • Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.

Nutrition Facts : Calories 419 calories, Fat 25g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 922mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

PROSCIUTTO AND MOZZARELLA CROSTINI



Prosciutto And Mozzarella Crostini image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 30m

Yield 24 crostini

Number Of Ingredients 4

1 baguette cut into 1/2-inch diagonal slices (or 8 slices country-style bread cut into 3-by-3-inch slices 1/2-inch thick
12 tablespoons green-olive paste
1/4 pound prosciutto
1/4 pound fresh mozzarella cheese

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.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 294 milligrams, Sugar 1 gram, TransFat 0 grams

ARTICHOKE-PROSCIUTTO GRATIN



Artichoke-Prosciutto Gratin image

Categories     Milk/Cream     Bake     Casserole/Gratin     Blue Cheese     Parmesan     Pine Nut     Artichoke     Fall     Prosciutto     Sage     Bon Appétit

Yield Makes12 first-course servings

Number Of Ingredients 7

2 14-ounce cans artichoke hearts, drained, quartered
6 ounces thinly sliced prosciutto
1 cup whipping cream
1 1/2 cups crumbled Gorgonzola cheese
1/2 cup pine nuts (about 2 ounces), toasted
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh sage

Steps:

  • Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.

CAULIFLOWER, PROSCIUTTO, AND GOAT-CHEESE GRATIN



Cauliflower, Prosciutto, and Goat-Cheese Gratin image

Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

Unsalted butter, for baking dish
2 small heads cauliflower (about 3 pounds total), cut into 1-inch florets
12 ounces soft goat cheese, crumbled
1/4 cup fresh orange juice (1 orange)
1/4 cup homemade or low-sodium storebought chicken stock, or water
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
3 ounces thinly sliced prosciutto (about 5 slices), coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower; cook until just tender, 4 to 5 minutes. Drain.
  • Whisk together 8 ounces goat cheese, the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining 4 ounces goat cheese.
  • Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

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2021-01-27 Instructions. Step 1 - Pre-heat your oven to 350F (180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside. Step 2 - In a large frying pan, melt the butter over medium heat.
From pardonyourfrench.com


PROSCIUTTO & PESTO FISH GRATIN | RECIPE | BBC GOOD FOOD …
Feb 7, 2014 - Give white fish fillets a creamy makeover with this quick and flavour-packed recipe, from BBC Good Food magazine.
From pinterest.co.uk


PROSCIUTTO, MOZZARELLA & PESTO GARLIC BREAD - AUSTRALIAN PORK
Ingredients. 1. Preheat oven to 180°C/160°C fan-forced. 2. Slice bread at 2cm intervals (12 times), slicing three-quarters of the way through the loaf (ensure you do not slice all the way through). Set aside. 3. Combine butter, garlic and 2 tablespoons basil pesto in a bowl. Season well with salt and pepper.
From pork.com.au


PROSCIUTTO PESTO PANINI | WITH ONLY 4 MAIN INGREDIENTS
2017-01-22 Prosciutto and pesto panini is a quick weeknight meal that only has 4 main ingredients. So, this recipe has four main ingredients (plus extra virgin olive oil for the panini press). First, prosciutto di Parma (buy imported). Second, pesto. I buy Buitoni pesto from the supermarket. It is sold in the produce aisle near the deli (at least at my ...
From mangiamichelle.com


PROSCIUTTO AND PESTO PIZZA | RACHAEL RAY IN SEASON
⅓ of pizza dough recipe> 5 tablespoons store-bought pesto ; 1 3 ounce package thinly sliced prosciutto, torn into pieces ; 2 - 3 handfuls arugula leaves ; Freshly grated parmesan cheese ; Directions Instructions Checklist. Step 1. Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500 degrees . Invert a second baking sheet on a …
From rachaelraymag.com


BAKED MONKFISH WITH PESTO AND PROSCIUTTO RECIPE - EAT SMARTER USA
Preheat the oven to 180°C (approximately 350°F). 2. Rinse the basil, shake dry and chop finely. Peel the garlic, chop coarsely and chop with the sun-dried tomatoes in a blender. Add and mix in the olive oil. Stir in the basil and season with salt, pepper and balsamic vinegar. 3.
From eatsmarter.com


PROSCIUTTO, PESTO & FRESH MOZZARELLA PANINI – PANINI HAPPY®
4 ounces prepared basil pesto; 1/4 lb. thinly sliced prosciutto; 8-12 slices fresh mozzarella; Olive oil, for brushing; DIRECTIONS: Preheat the panini grill to medium-high heat. For each sandwich: Spread about an ounce of pesto onto one slice of bread. Top with 1/4 of the prosciutto and 1/4 of the mozzarella. Close the sandwich with a second ...
From paninihappy.com


PROSCIUTTO WRAPPED FISH RECIPE - BBC FOOD
Preheat the oven to 200C/400F/Gas 6. For the paste, place the capers, garlic and olive oil in a mortar and grind with a pestle to make a paste. For the sole, line up the slices of …
From bbc.co.uk


CHEESY POTATOES GRATIN WITH PESTO AND PEAS - SIP BITE GO
2021-06-30 Whisk together the milk, flour, and pesto, and set aside. Grease the bottom of a cast iron skillet or a baking dish with butter or cooking spray. Choose a vessel that will hold all the potatoes because they don’t cook down very much. I used a oval-shaped 9” cast iron dish. Add half of the potatoes to the baking dish.
From sipbitego.com


PROSCIUTTO RECIPES | BBC GOOD FOOD
Prosciutto recipes. 35 items. Prosciutto, a delicious Italian dry-cured ham, is a flavour-booster in so many dishes. Try it in a butter bean stew, salads, spaghetti or wrapped around figs. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of 35. Prosciutto, kale & butter bean stew. A star rating …
From bbcgoodfood.com


ROAST PROSCIUTTO-WRAPPED FISH - THE NEW YORK TIMES
2008-11-05 3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending ...
From nytimes.com


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