SPROUTS WITH CRISPY PROSCIUTTO
Dress simply steamed or boiled Brussels sprouts with butter, lemon and crispy prosciutto for a gluten-free side dish for a festive dinner
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Heat a large frying pan and cook the prosciutto in batches, laying the slices flat in the pan until brown and crispy. Remove from the pan and set aside.
- Steam or boil the sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with freshly ground black pepper.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CRISPY PROSCIUTTO - BAKED
Total credit for this recipe goes to Chef Maito. This is easy & fantastic way to crisp up prosciutto, in the oven, without adding any extra fat. Use for any recipe that requires crispy prosciutto. I estimate approximately 1/2 - 1 piece per person if using for a salad. Beware, prosciutto tends to be salty.
Provided by Chicagoland Chef du
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Place slices of prosciutto flat on parchment paper over a baking sheet.
- Bake about 13 minutes, or until fairly crisp.
- Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.
Nutrition Facts :
EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
CRISPY PROSCIUTTO
Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 cup (crumbled)
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
FIG AND CRISPY PROSCIUTTO SALAD
I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
Provided by Maito
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4
PROSCIUTTO CRISPS
This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
- Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.
CRISPY PROSCIUTTO SALAD
This mixed greens salad with crispy prosciutto is easy and fast to make, colorful, and bursting with flavor!
Provided by Natasha Bull
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F. Move the rack to the middle position.
- Add the prosciutto in a single layer to a baking sheet that's been covered with parchment paper. Bake for 12-15 minutes, or until it's crispy but not burned.
- Meanwhile, whisk the dressing ingredients together in a small bowl and add the salad greens, chives, and tomatoes to a large bowl.
- Once the prosciutto is done, let it cool for a few minutes then break it into desired size pieces. Toss the salad with the dressing and sprinkle the prosciutto on top.
CRISPY PROSCIUTTO
Crispy prosciutto is quick and easy to make in the oven! Just 10-11 minutes and you've got a crispy snack or a crispy addition to pizza, pasta, and more!
Provided by aseasonedgreeting
Categories Side Dishes
Time 15m
Number Of Ingredients 1
Steps:
- Preheat your oven to 400 degrees.
- Line a baking sheet with foil, then top with a baking rack. Lightly spray the rack with cooking spray, then add the slices of prosciutto trying not to overlap any of the slices.
- Bake for 10-11 minutes. Carefully remove from the oven and place the prosciutto slices onto a paper towel lined plate to absorb excess oil. Once the prosciutto has cooled enough to safely touch, crumble the slices into bite-sized pieces. Enjoy!
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- Set a large plate aside. Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper.
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- Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don't overlap, curling the edges like a nest so they don't get too brown.
- Bake until the slices start to shrivel and turn golden, 10 -12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.
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- Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
- Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.
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3/5 (85)Total Time 30 minsServings 4Calories 441 per serving
- Heat oven to 350° F. Heat 1 tablespoon of the oil in an ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, for 1 ½ minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, and pepper. Pour into the skillet and stir.
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- Heat the oil in a skillet over medium heat. Add the prosciutto and cook until crisp, about 2 minutes per side. Transfer to a paper towel-lined plate.
- Add the broth, peas, spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and bring to a boil. Toss with the pasta, Feta, basil, and prosciutto.
PORKITOS (CRISPY PROSCIUTTO CHIPS) - NOM NOM PALEO®
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5/5 (2)Category Appetizer, SnackCuisine American, Game Day, ItalianCalories 355 per serving
- Line a rimmed baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the swine or it won’t crisp properly!
- Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Watch your chips like a hawk to make sure they don’t burn.
- Transfer the chips to a wire rack to cool. (They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them.)
ROASTED ASPARAGUS SOUP WITH CRISPY PROSCIUTTO - FOOD AND WINE
From foodandwine.com
5/5 (1)Total Time 1 hrServings 4
- Preheat the oven to 400°. In a large bowl, toss the asparagus with 1 tablespoon of the olive oil and season with salt and pepper. Arrange the asparagus in a single layer on a rimmed baking sheet and roast for 20 minutes, until tender and browned in spots.
- Reduce oven temperature to 350°. On a parchment paper–lined baking sheet, arrange the slices of prosciutto and bake for about 10 minutes, until crispy.
- Meanwhile, in an enameled cast-iron casserole, heat the remaining olive oil and cook the onion over moderately high heat until softened, 8 to 10 minutes. Add the roasted asparagus, chicken stock, arborio rice and nutmeg and bring to a simmer. Cover and cook the soup until the rice is very soft, about 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree, then return to the casserole. Add the lemon juice and season with salt and pepper. Ladle the soup into bowls and garnish with shards of the crispy prosciutto.
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- Meanwhile, in a large sauté pan over medium heat, add butter and melt. Add sliced onions and cook until softened and brown, about 15 minutes. Deglaze the pan with white wine, scraping any brown bits that have formed on the bottom. Set aside.
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