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Posts Tagged ‘prosciutto’

by Sarah Steimer

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. It was just such a well-rounded dish. And take note: Don't be afraid to add more of the cooking water than you think you need to. Better for the pasta to be a little sloppy that too sticky and paste-like.

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. Plus the colors are fantastic. It was just such a well-rounded dish. And take note: Don’t be afraid to add more of the cooking water than you think you need. Better for the pasta to be a little loose than too sticky and paste-like.

(more…)

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by Caitlin Saniga

This dish is a little pricey to prepare, but you can't beat the crispiness of prosciutto. Maybe you decide $5 for five slices of prosciutto is ridiculous. Crumbled bacon or bits of ham (Easter leftovers, anyone?) could work in its place.

  • 2 thin slices prosciutto (2 ounces)
  • salt and pepper
  • 2 cups frozen peas
  • 2 tablespoons olive oil
  • 1/2 cup crumbled feta cheese
  • 2 scallions, thinly sliced

Heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper, and place the prosciutto in a single layer on the baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.

Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 1 to 2 minutes. Drain and rinse under cold water to cool.

In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper.

Recipe adapted from: Real Simple

Photo: Holly Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Caitlin Saniga

This recipe calls for prosciutto, but if you haven't had much experience with the salty Italian meat, I bet a thinly sliced honey ham would be a good substitute.

  • 1 pound fresh green asparagus spears, trimmed
  • 4 slices Swiss cheese
  • 4 slices prosciutto
  • pepper
  • 4 tablespoons butter, melted
  • 1 cup Italian-style bread crumbs
  • 1/2 cup grated Parmesan cheese

1. prosciutto; 2. Swiss; 3. asparagus; 4. Roll it up!

Preheat oven to 350 degrees.

Snug as a bug in a rug!

Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.

Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 4 to 5 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.

Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.

Makes 4.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

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