Spiced Cream Cheese Prosciutto Cherry Tomatoes Recipes

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA

Steps:

• To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
• In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
• Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
• Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
• Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
• Add baby arugula then polenta-parmesan crusted tomatoes.
• Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
• Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

PENNE RIGATE WITH PROSCIUTTO, PEAS, AND CHERRY TOMATOES IN CREAM

Steps:

• Pre-cook your pasta, when strained add a splash of olive oil and mix it well to prevent sticking. Cover it and put it aside.
• In a large pan heat the oil over medium heat.
• When oil is heated, add the oregano and garlic, then add the onions and cook them until almost brown.
• Add the prosciutto, peas and tomatoes. Cook, stirring often, until the vegetables are cooked, about 10 to 15 minutes.
• Remove the contents of the pan to a large bowl. Return the empty pan to the heat.
• Add the milk and margarine to the pan, when it starts to simmer, add the flour and parmesan. Then, still over the heat, using a wire wisk, mix the ingredients uniformly.
• Remove from heat, and immediately pour the sauce and the vegetables over the pasta. Mix well then serve.

SPICY CREAM CHEESE SPREAD

Steps:

• Combine first 6 ingredients in a small bowl, stirring until blended.
• Spoon into an airtight container; cover and chill for at least 8 hours.
• Put into a serving dish and sprinkle with paprika.
• Serve with pita chips.

CHERRY TOMATOES WRAPPED IN PROSCIUTTO WITH OLIVES

Steps:

• Wrap pitted picholine olives and red or yellow cherry tomatoes in slices of prosciutto. Secure with toothpicks, and drizzle with extra-virgin olive oil.