Prosciutto Wrapped Gorgonzola With Arugula Recipes

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GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE



Grilled Prosciutto Wrapped Figs Stuffed with Gorgonzola Dolce image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 48 appetizer servings

Number Of Ingredients 6

24 Black Mission figs, cut in half lengthwise
2 cups balsamic vinegar
2 pounds gorgonzola dolce
Crushed red pepper flakes
48 slices prosciutto
Extra-virgin olive oil

Steps:

  • Preheat the grill to medium-high.
  • Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
  • Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes.
  • Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious!

PROSCIUTTO-WRAPPED GORGONZOLA WITH ARUGULA



Prosciutto-Wrapped Gorgonzola with Arugula image

Provided by Rozanne Gold

Categories     No-Cook     Cocktail Party     Low Carb     Blue Cheese     Currant     Dried Fruit     Arugula     Summer     Prosciutto     Bon Appétit

Yield Makes 60 pieces

Number Of Ingredients 4

20 paper-thin slices prosciutto
4 ounces fresh baby arugula (about 4 cups)
12 ounces Gorgonzola cheese, crumbled
3/4 cup dried currants

Steps:

  • Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto. Top each with about 1 teaspoon cheese. Press generous 1/2 teaspoon currants into cheese atop each prosciutto piece. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly-roll style. Transfer to platter. (Can be made 4 hours ahead. Cover rolls tightly and refrigerate.)

PASTA WITH GORGONZOLA AND ARUGULA



Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories     dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

  • Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  • Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  • Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA



Prosciutto Rolls with Asparagus and Arugula image

Provided by Food Network

Categories     appetizer

Time 28m

Yield At least 20 pieces

Number Of Ingredients 6

Salt and freshly ground black pepper
1 pound pencil-thin asparagus, trimmed
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 bunch arugula
15 thin slices prosciutto (about 1/2 pound), each about 8-inches long

Steps:

  • Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
  • In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
  • On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
  • Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.

PROSCIUTTO FILLED WITH HAPPINESS



Prosciutto Filled with Happiness image

Prosciutto stuffed with pine nuts, arugula, gorgonzola, and currants.

Provided by Clinton Kelly

Categories     Cheese     Appetizer     Bake     Cocktail Party     Thanksgiving     Quick & Easy     Currant     Pine Nut     Arugula     Shower     Prosciutto     Engagement Party

Number Of Ingredients 6

You need:
1/4 cup pine nuts
About 20 thin slices of good-quality prosciutto
1 small bunch arugula
1/4 pound gorgonzola
1/4 cup currants

Steps:

  • Spread the pine nuts on a baking sheet and bake at 350°F until they turn golden brown. (I do mine in the toaster oven.) You'll want to keep a close eye on these because they go from golden brown to burned very quickly, as I've learned on three or four occasions. Transfer them to a small bowl and let them cool.
  • Cut each slice of prosciutto in half, crosswise. Don't worry if they're not perfect. Top each half-slice with a small piece of arugula, a dab of gorgonzola, a few pine nuts, and few currants. Then roll them into little mini horns.
  • Arrange on a platter and serve.

GRILLED PIZZA WITH PROSCIUTTO, ARUGULA AND GORGONZOLA



Grilled Pizza With Prosciutto, Arugula and Gorgonzola image

Grill the pizza dough on your charcoal grill outside or indoors on a skillet right on top your stove.

Provided by Timothy H.

Categories     European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

3/4 cup warm water
2 1/4 teaspoons active dry yeast (about 2 1/4 tsp.)
1/2 teaspoon sugar
2 cups flour
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for the bowl
extra virgin olive oil, for brushing
8 ounces pre-shredded mozzarella cheese
1 cup baby arugula
1/2 lb sliced prosciutto
1/2 cup crumbled imported italian gorgonzola

Steps:

  • Pizza Dough:.
  • Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast.
  • Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 Tbsp of olive oil. Mix well with your hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into a ball; turn it out onto the working surface. Flour lightly the top of the dough and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.
  • Place the dough back into the mixing bowl. Rub the remaining olive oil all over the dough to keep moist while it is rising. Cover the bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises double in size.
  • Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2 days. Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.
  • Assembly:.
  • INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up.
  • OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form.
  • Place the grilled pizza a working surface, grilled side up. Brush the grilled side of the pizza with olive oil. Top the pizza with the fresh mozzarella, then the arugula. Place the slice of prosciutto on the pizza in loose bunches, creating an alternating pattern. Finally top with the crumbled Gorgonzola, and return to the grill to grill the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.

Nutrition Facts : Calories 702.3, Fat 33.4, SaturatedFat 15.5, Cholesterol 76.6, Sodium 1569.4, Carbohydrate 67.9, Fiber 3, Sugar 1.9, Protein 31.5

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