Panino di Prosciutto e Fontina

Cook Time: 8 min
Level: Easy
Yield: 1 serving

Ingredients

* 2 to 4 slices (3 ounces total) fontina cheese
* 2 slices (1/2-inch-thick) rustic white bread
* 2 paper-thin slices red onion (optional)
* Salt
* Freshly ground black pepper
* 6 fresh baby spinach leaves
* 1 to 2 paper-thin slices (1/2-ounce) prosciutto
* 2 to 3 teaspoons olive oil

Directions

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the
onions. Season with salt and pepper. Then add spinach and prosciutto.
Add the remaining slice(s) of fontina. Top with the second bread
slice. Brush both sides of the sandwich with the oil.

Heat a grill pan over medium-low heat. Grill the sandwich until the
bread is golden brown and the cheese melts, pressing down with a metal
spatula or grill press, about 4 minutes per side.

From: foodnetwork.com

Prosciutto Lamb Burgers

Cook Time: 16 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup plain dried bread crumbs
* 1/4 cup chopped fresh flat-leaf Italian parsley
* 1 large egg, lightly beaten
* 2 tablespoons whole milk
* 1/2 cup grated Pecorino Romano
* 1/4 cup chopped sun-dried tomatoes
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground lamb
* 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
* 1/4 cup olive oil
* Fresh basil leaves, for topping each burger
* Fresh tomato slices, for topping each burger
* Extra-virgin olive oil, for drizzling
* Balsamic vinegar, for drizzling


Directions

In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.


Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.


Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.

From: foodnetwork.com

Orecchiette with Toasted Breadcrumbs

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound dried orecchiette or other small shaped pasta
* 3/4 cup extra-virgin olive oil
* 2/3 cup Italian seasoned dried bread crumbs
* Sea salt and freshly ground black pepper
* 1/4 cup grated Parmesan
* 1 cup finely chopped prosciutto
* 2 tablespoons chopped fresh parsley leaves

Directions

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta
until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since
the bread crumbs will cook quickly, you don't want to add them into a
hot pan, otherwise they can burn. Add the breadcrumbs and stir
constantly. Season lightly with salt and pepper since flavored bread
crumbs may already have seasoning. Saute for about 2 minutes. Remove
from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan
and stir to combine. Add Parmesan and the chopped prosciutto. Mix
thoroughly. Pour into large serving bowl and garnish with chopped
parsley.

From: foodnetwork.com

Lasagna Rolls

No.1 in Food Network's Top 10 Pasta Recipes! :)

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings

Ingredients
Sauce:

* 2 tablespoons unsalted butter
* 4 teaspoons all-purpose flour
* 1 1/4 cups whole milk
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Pinch ground nutmeg

Lasagna:

* 1 (15-ounce) container whole milk ricotta cheese
* 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
* 1 cup plus 2 tablespoons grated Parmesan
* 3 ounces thinly sliced prosciutto, chopped
* 1 large egg, beaten to blend
* 3/4 teaspoon salt, plus more for salting water
* 1/2 teaspoon freshly ground black pepper
* 1 to 2 tablespoons olive oil
* 12 uncooked lasagna noodles
* 2 cups marinara sauce
* 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over
medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the
milk. Increase the heat to medium-high. Whisk the sauce until it comes
to a simmer and is thick and smooth, about 3 minutes. Whisk the salt,
pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and
pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water.
Boil the noodles until just tender but still firm to bite. Drain.
Arrange the noodles in a single layer on a baking sheet to prevent
them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce
over the bottom of the prepared dish. Lay out 4 lasagna noodles on a
work surface, then spread about 3 tablespoons of ricotta mixture
evenly over each noodle. Starting at 1 end, roll each noodle like a
jelly roll. Lay the lasagna rolls seam side down, without touching,
atop the bechamelsauce in the dish. Repeat with the remaining noodles
and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna
rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan
over the lasagna rolls. Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes. Uncover and bake
until the cheese on top becomes golden, about 15 minutes longer. Let
stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in
a heavy small saucepan over medium heat until hot, and serve
alongside.

Crostini Alla Romana

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 12 1/2-inch thick slices ciabatta bread
* 12 slices thinly sliced prosciutto (about 6 ounces)
* 1 pound fresh mozzarella, cut into thin slices
* 3 tablespoons butter
* 6 sage leaves
* Pinch salt
* Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet. Bake
until crisp and golden around the edges, about 8 minutes. Remove the
bread from the oven. Place the prosciutto slices and mozzarella on the
crostini toast and return to the oven to melt the cheese, about 8 more
minutes.

Meanwhile combine the butter and the sage leaves in a small saucepan
over medium heat. Cook until the butter is melted and starting to
brown in spots and the sage leaves are crisp, about 5 minutes. Add the
salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a
serving plate. Drizzle the crostini with the sage butter and serve
immediately.

From: foodnetwork.com

Mozzarella Pillows

Cook Time: 25 min
Level: Easy
Yield: 16 tarts

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.

To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.

Baked Rigatoni with Bechamel Sauce

Cook Time: 30 min
Level: Intermediate
Yield: 6 servings

Ingredients
Bechamel sauce:

* 1 stick unsalted butter (4 ounces)
* 1/2 cup and 2 tablespoons all-purpose flour
* 1 quart whole milk, at room temperature
* Pinch fresh nutmeg
* Sea salt and white pepper
* 1 cup grated fontina
* 1/2 pound thinly sliced prosciutto, julienned
* 1 pound dry rigatoni
* 3 tablespoons unsalted butter, diced

Directions

Preheat oven to 425 degrees F.
Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour
and whisk until smooth, about 2 minutes. Always stirring, gradually
add the milk and continue to whisk until the sauce is smooth and
creamy. Simmer until it is thick enough to coat the back of a spoon.
This will take approximately 10 minutes. Remove from heat and stir in
nutmeg, 1/2 cup fontina, prosciutto and season with salt and white
pepper. Set aside.

In a large pot, bring to a boil 6 quarts of salted water. Add the
rigatoni and cook for about 5 minutes. Since you will be cooking the
pasta a second time in the oven, you want to make sure the inside is
still hard. Drain in a colander. Return pasta to the pot and pour in
bechamel sauce. Using a wooden spoon, mix well until all the pasta is
coated with the sauce.

Into a greased 13 by 9-inch baking dish, pour the pasta with cream
sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot
the top with diced butter and bake in oven for 25 minutes or until
bubbling and the top is golden brown.

Ragu with Pancetta and Prosciutto

HOLIDAY GIFTS FROM HOME

Cook Time: 1 hour
Level: Easy
Yield: 4 (32-ounce) jars

Ingredients

* 2 ounces dried porcini mushrooms
* 1/4 cup olive oil
* 2 large onions, diced
* 2 carrots, diced
* 4 garlic cloves, peeled
* 8 ounces chopped pancetta
* 8 ounces chopped prosciutto
* 3 tablespoons tomato paste
* 2 cups beef broth
* 3 (26-ounce) jars marinara sauce (about 9 cups)

Directions

In a small bowl, pour just enough hot water over the porcini mushrooms
to cover. Let soften while beginning the sauce.

In a large, heavy pot warm the olive oil over medium heat. Add the
onion, carrot, and garlic and cook until softened. Add the pancetta,
prosciutto, and tomato paste and stir until the tomato paste is
dissolved.

Add the mushrooms and their soaking water, the beef broth, and the
jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into
jars.

Serve with fresh or dried pasta.

From: foodnetwork.com

Roman-style Chicken

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 3 ounces prosciutto, chopped
* 2 cloves garlic, chopped
* 1 (15-ounce) can diced tomatoes
* 1/2 cup white wine
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 2 tablespoons capers
* 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In
a heavy, large skillet, heat the olive oil over medium heat. When the
oil is hot, cook the chicken until browned on both sides. Remove from
the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto
and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the
tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pan. Return the chicken to the pan, add the
stock, and bring the mixture to a boil. Reduce the heat and simmer,
covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to
combine and serve. If making ahead of time, transfer the chicken and
sauce to a storage container, cool, and refrigerate. The next day,
reheat the chicken to a simmer over medium heat. Stir in the capers
and the parsley and serve.

Champagne Risotto

Cook Time: 35 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 4 thin slices prosciutto
* 3 cups reduced-sodium chicken broth
* 12 asparagus spears, cut diagonally into 1-inch pieces
* 2 tablespoons butter, divided
* 1 shallot, finely chopped
* 3/4 cup Arborio rice or medium-grain white rice
* 3/4 cup Champagne
* 1/4 cup freshly grated Parmesan
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake
until the prosciutto slices are almost completely crisp, about 6 to 8
minutes. The slices will crisp up even more as they cool. Reserve for
garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat
to a simmer. Blanch the asparagus in the chicken stock for 2 minutes.
Remove the asparagus with a slotted spoon. Set the asparagus aside and
keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the
shallot and cook until tender, about 3 minutes. Add the Arborio rice
and stir to coat in the butter. Continue toasting the rice, stirring
constantly, for about 3 minutes more. Add the Champagne and simmer
until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup
of the simmering broth and stir until almost completely absorbed,
about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup
at a time, stirring constantly and allowing each addition of broth to
absorb before adding the next, until the rice is tender but still firm
to the bite and the mixture is creamy, about 20 minutes total. Remove
from the heat. Gently stir in the asparagus, remaining butter,
Parmesan, salt, and pepper. Spoon the risotto into serving dishes and
garnish by breaking the crisp prosciutto into smaller pieces over the
top of the risotto. Serve immediately.

From: foodnetwork.com

Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper

Ingredients


1 pound whole-grain (or whole-wheat) spaghetti
2 tablespoons mixed colored peppercorns, coarsely ground
1/4 cup extra-virgin olive oil
1 1/2 cups grated (6 ounces) pecorino
6 ounces thinly sliced prosciutto, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves


Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

While the pasta is cooking: Heat a small, heavy-bottomed skillet over
medium-high heat. Add the peppercorns and toast for about 20 to 30
seconds. Add the oil and cook for 1 minute. Remove the pan from the
heat.

Drain the pasta reserving about 1/2 cup of the pasta water. Transfer
the spaghetti to a large serving bowl. Add 1 cup of the pecorino and
toss to combine, gradually adding reserved pasta water, if needed, to
loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of
parsley, and 2 tablespoons of basil. Toss well to combine all
ingredients.

Garnish with the remaining pecorino, parsley, and basil.

From: food network

Prosciutto-wrapped Scallops

Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 4 servings

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar Preheat the oven to 350 degrees F.

In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.

In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

From: food network

Prosciutto Purses

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds
and membrane and discard. Using a melon baller, scoop out rounds from
flesh and place in large bowl. Discard skin.

Keep the prosciutto loosely covered with plastic wrap to prevent them
from drying out as you start to assemble 1 purse at a time. Place 1
melon ball in the center of a prosciutto slice, gather all sides to
the top and secure with a blanched chive. It may be necessary to
overlap a few pieces of prosciutto in order to completely wrap the
melon ball. Place finished purse, seam side down onto a baking sheet
and keep covered. Repeat with remaining prosciutto and melons. Can
make it only up to 2 hours ahead of time because the salt in the
prosciutto will break down the melon.

Scatter the chives onto a decorative platter. Place prosciutto purses
on top and serve.

From: food network