Prosciuttowrappedheartsofpalm Recipes
HEARTS OF PALM PARM
Our chopped challenge this week was hearts of palm. Instead of adding it to a salad, we paired it with a hearty, savory tomato sauce, where it took on pasta's best characteristics. Chopped Basket Ingredient: Hearts of Palm
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
- Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
- Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
- To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.
PROSCIUTTO-WRAPPED FIG HEARTS
Our riff on the popular finger food devils on horseback swaps out the traditional prunes and bacon for dried figs and prosciutto and ups the ante with goat cheese. Cut into hearts, the no-cook appetizer works equally well for Halloween as it does for Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 18
Number Of Ingredients 4
Steps:
- Using a paring knife, slice a small pocket in rounded end of a fig. Stuff pocket with a scant teaspoon of cheese; press down to form a heart shape. Wrap with a third of a prosciutto slice; secure with a cocktail pick. Repeat with remaining figs. Drizzle lightly with balsamic vinegar; serve. Wrapped figs may be refrigerated, covered in plastic wrap, up to 8 hours; bring to room temperature before serving.
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- Bring balsamic vinegar to a boil in a small saucepan. Reduce about 25 minutes or until thickened. Set aside.
- Wrap one heart of palm with a slice of prosciutto; place on the edge of puff pastry. Repeat procedure with another heart of palm and prosciutto slice, lining them up along the bottom edge of puff pastry. Roll puff pastry once around prosciutto-wrapped hearts of palm. Slice pastry about 1/2 inch to 1 inch away from hearts of palm so there is enough pastry to seal closed. Place roll, seam-side down, on a foil-lined baking sheet. Repeat procedure with remaining hearts of palm, prosciutto, and pastry. (The diameter of hearts of palm varies, so keep similar sizes together for easier rolling. The number of hearts of palm will vary in the can; save extra pieces for other purposes.)
- Bake at 400° for 12 minutes or until golden brown. Cool slightly, and cut into 1-inch pieces. Drizzle with balsamic reduction, and dollop with Garlic Rémoulade.
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