Prosciutto Wrapped Fried Mozzarella Over Greens W Peach Chutney Recipes

PROSCIUTTO-WRAPPED PORK TENDERLOIN, PEACH CHUTNEY AND ASPARAGUS

Steps:

• For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
• For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
• For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
• Slice the tenderloin on the bias and serve with the peach chutney and asparagus.

PROSCIUTTO-WRAPPED MOZZARELLA

Steps:

• Remove the mozzarella sticks from their wrappers. Place them on a wax-paper-lined platter and freeze for at least four hours and preferably overnight.
• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
• Wrap each cheese stick in a prosciutto slice, as shown in the video below. As you wrap it around, the edges of the prosciutto will stick to each other so that it's fairly neatly wrapped.
• Place the wrapped mozzarella sticks, seam side down, on the prepared baking sheet. Bake them until the cheese just starts to melt, about 5 minutes. Serve hot or at room temperature.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

WARM PROSCIUTTO-WRAPPED PEACHES

Steps:

• Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
• Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
• Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
• Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
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MIXED GREEN SALAD WITH PROSCIUTTO, PEACHES AND MOZZARELLA

Steps:

• In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side.
• In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate.
• Next strew around the plate the prosciutto as the next layer.
• Top with peach wedges and mozzarella.
• Serve immediately.

PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.

PROSCIUTTO-WRAPPED GREENS

Steps:

• In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
• Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
• Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
• Taste for salt and pepper.
• Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
• Squeeze the greens together and roll the prosciutto into a tight log.
• Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
• Repeat with the remaining prosciutto and greens and serve.

BAKED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 180C/160C fan forced.
• For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
• Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
• Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
• Spoon basil sauce onto serving plates and top with mozzarella parcels.

PROSCIUTTO WRAPPED FRIED MOZZARELLA OVER GREENS W/ PEACH CHUTNEY

Steps:

• Dressing -- mix the balsamic, olive oil, honey, salt and pepper and set to the side.
• Salad -- toss your green is a large bowl.
• Mozzarella -- I like to freeze mine slightly as it makes it very easy to slice. Dredge each slice lightly in the bread crumbs and then wrap with the proscuitto. Make sure to cover it well and secure with a tooth pick.
• Cheese -- Just saute in a non stick skillet on medium with the olive oil until the proscuitto begins to brown up and the cheese begins to melt.
• Toss the salad with the dressing. Plate the salad and top each dish one of the cheese slices. Then top with a spoon of the chutney.