PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 4 panini
Number Of Ingredients 5
Steps:
- Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.
LINGUINE WITH RED BELL PEPPERS AND KALAMATA OLIVES
Provided by Bon Appétit Test Kitchen
Categories Olive Pasta Vegetarian Quick & Easy Dinner Basil Bell Pepper Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.
SPINACH, PROSCIUTTO AND ROASTED PEPPER CALZONE
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350?F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. 2. Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal. 3. In small bowl, combine egg yolk and water; beat well. Brush over top of dough. 4. Bake at 350?F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.;
ROASTED RED PEPPER, KALAMATA AND PROSCUITTO PASTA
Categories Pasta Quick & Easy Dinner
Number Of Ingredients 13
Steps:
- Cut bell peppers in half lengthwise, discard seeds. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes, or until blackened. Place in zip-top bag; seal. Let stand 10 minutes. Peel and cut into thin strips. Combine olives and next 6 ingredients. Add bell pepper strips and parsley; toss. Cook proscuitto in a large non-stick skillet over medium heat - 3 minutes or until crisp. Remove from pan. Add bell pepper mixture to pan. Cook over low heat 3 minutes or until heated through. Place pasta in large bowl. Add bell pepper mixutre and proscuitto, toss to combine. Sprinkle with grated parmesan cheese.
KALAMATA OLIVE & ROASTED RED PEPPER PASTA SAUCE
This is a super easy and healthy tomato-based pasta sauce. Beware it has a very bold, yet deliciously fresh flavor. You can adjust the amount of roasted red peppers, garlic and olives depending on your taste preference. Serve over your favorite pasta and top with parmesan cheese!
Provided by Sous Me
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in food processor and puree.
- Heat in saucepan over medium heat.
- Serve over your favorite pasta and top with grated parmesan cheese!
Nutrition Facts : Calories 107.4, Fat 3.1, SaturatedFat 0.4, Sodium 1657.7, Carbohydrate 20.3, Fiber 4.2, Sugar 9.9, Protein 3.4
ROASTED PEPPER, KALAMATA, AND PROSCIUTTO PASTA
Make and share this Roasted Pepper, Kalamata, and Prosciutto Pasta recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
- Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
- Combine olives and next 6 ingredients (olives through black pepper) in a bowl.
- Add bell pepper strips and chopped parsley; toss gently to combine.
- Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp (it took mine a lot longer); remove from pan.
- Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
- Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese.
- Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 256.6, Fat 7.8, SaturatedFat 1.8, Cholesterol 4.9, Sodium 329.1, Carbohydrate 38, Fiber 3.3, Sugar 3.8, Protein 8.7
ARTICHOKE, KALAMATA AND PROSCIUTTO PASTA
A pasta dish designed to impress! Fettuccini pasta is tossed with baby artichokes, herbs, prosciutto, and Lindsay® Kalamata olives.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook fettuccini noodles according to package directions. Drain and set aside.
- Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed. Cut off the stem and a 1/2-inch of the top. Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
- Heat oil in a large saute pan over medium-high heat. Drain artichokes well and add to pan. Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage. Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes. Toss with cooked fettuccini. Season with salt if desired.
Nutrition Facts : Calories 665.4 calories, Carbohydrate 86.9 g, Cholesterol 24.9 mg, Fat 26.5 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 5.3 g, Sodium 1204.1 mg, Sugar 3.3 g
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- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
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- Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
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