SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
ASPARAGUS-PROSCIUTTO BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.
PESTO AND PROSCIUTTO ASPARAGUS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate.
- Preheat a grill pan to medium heat. Remove the parchment from the prosciutto tray and place the asparagus on the tray. Drizzle with the pesto, season with the salt, and toss well to coat. Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when pierced with the tip of a knife, about 6 minutes. Transfer the asparagus to a platter, crumble the prosciutto over the top, and break the Parmesan shavings over the prosciutto. Serve warm.
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g
BAKED ASPARAGUS WRAPPED IN PROSCIUTTO
I found this recipe on the internet. I love asparagus and this has become my favorite recipe when making it!
Provided by Miss V
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 400°F.
- Butter a baking dish large enough to hold the asparagus.
- Bring a sauce pan 3/4 full of water to a boil.
- Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5-7 minutes.
- Drain and rinse under cold water to stop the cooking.
- Wrap each asparagus spear in one slice of prosciutto and place in the baking dish.
- Dot with the butter and sprinkle with the cheese and pepper.
- Bake in the oven until the cheese melts, about 10 minutes.
- Serve hot directly from the dish.
Nutrition Facts : Calories 130.7, Fat 11.2, SaturatedFat 7, Cholesterol 30.2, Sodium 140.2, Carbohydrate 3.8, Fiber 1.7, Sugar 1.2, Protein 5.3
PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO
Delicious and impressive yet easy appetizer served with mixed salad leaves and fruity chutney! I like using cranberry sauce to ofset the saltyness of the ham.
Provided by English_Rose
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Divide the mozzarella into four equal portions.
- Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
- Season all the parcels with pepper.
- Heat olive oil in a shallow non stick frying pan.
- Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
- Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
- Arrange salad on a plate and top with parcels.
- Serve with chutney or fruit sauce.
ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Got this off a girl's blog, but she got it from Giada De Laurentis' book. It sounds delicious so I'm saving this for later!
Provided by RedheadAblaze
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
- Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
- Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 725.5, Fat 25.3, SaturatedFat 7.9, Cholesterol 33.6, Sodium 305.3, Carbohydrate 96.5, Fiber 8.4, Sugar 5.5, Protein 30
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Something different than the typical spaghetti with red sauce. This dish bursts with flavor,and is simple to put together. I do omit the salt when I make this and have also used linguine which I actually like better. Delicious with a simple mixed green salad and good crusty bread. Recipe courtesy of Giada De Laurentiis.
Provided by BonnieZ
Categories One Dish Meal
Time P15DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
- Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
- When cool, strain the asparagus and cut into 1 inch pieces then set aside.
- Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
- Reserve 1 cup of the pasta water and set aside.
- Drain the pasta.
- Heat the oil in a large saute pan over medium heat.
- Add the garlic and saute until fragrant, then add the proscuitto strips.
- Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
- Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
- Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
- Turn off the heat and continue to toss.
- The pasta will become creamy as the mozzarella starts to melt.
Nutrition Facts : Calories 413.1, Fat 16.6, SaturatedFat 5.2, Cholesterol 22.4, Sodium 202.6, Carbohydrate 50.2, Fiber 5, Sugar 3.3, Protein 17.6
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