Prosciutto Watercress And Fontina Toasties Recipes

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PANINO DI PROSCIUTTO E FONTINA



Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

Steps:

  • Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
  • Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

PROSCIUTTO, WATERCRESS, AND FONTINA TOASTIES



Prosciutto, Watercress, and Fontina Toasties image

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Number Of Ingredients 5

8 thin slices prosciutto (about 3 ounces)
8 1/2 "-thick slices Pullman bread
8 ounces Fontina cheese, thinly sliced
3/4 cup trimmed chopped watercress
1/4 cup unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Bake prosciutto on a parchment-lined baking sheet until it darkens and shrinks slightly, 6-8 minutes. Let cool (meat will crisp as it cools).
  • Top 4 slices of bread with half of cheese, prosciutto (breaking to fit), watercress, then remaining cheese (it will bind as it melts) and bread; butter tops.
  • Heat a large skillet over medium heat. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until bottom is golden brown. Butter tops, turn, and cook until golden brown and cheese is melted, about 4 minutes. Transfer to a wire rack; let cool slightly. Remove crusts and cut each sandwich into 4 triangles.

SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA



Shiitake, Fontina, and Prosciutto Frittata image

Make and share this Shiitake, Fontina, and Prosciutto Frittata recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 tablespoons butter, divided
1 cup thinly sliced shallot (about 4 large)
1 (3 ounce) package thinkly sliced prosciutto, slivered (about 3/4 cup)
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
12 large eggs
2 cups packed coarsely grated Fontina cheese, divided
1/4 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
  • Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
  • Place skillet in oven and bake frittata until top is set, about 20 minutes.
  • Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
  • Can be made 2 hours ahead. Let stand at room temperature.

Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6

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