Farfalle With Fontina Tasso Ham And Baby Spinach Food

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH

Farfalle with Pignole, Prosciutto, and Spinach image

Provided by Food Network

Time 35m

Yield about 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup pignole nuts (pine nuts)
3/4 cup raisins
1/2 cup boiling water
1/2 cup olive oil
3 or 4 cloves garlic, minced
1 small bunch baby spinach, fresh and washed
1 pound farfalle pasta (bowties)
1/4 pound prosciutto, sliced into small pieces
Salt and pepper
Grated Locatelli Romano cheese, as needed

Steps:

Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA

Ham, Spinach and Fontina (Or Gruyere) Strata image

A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!

Provided by Nif_H

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large baguette
1/4 cup butter, melted
2 tablespoons olive oil
2 medium onions, chopped
1 lb ham, cut into 1/2-inch cubes
4 large eggs
4 cups milk
1/4 teaspoon nutmeg, grated
salt & freshly ground black pepper
6 cups fresh spinach, coarsely chopped (about 2 bunches)
3/4 lb Fontina cheese or 3/4 lb gruyere cheese, grated

Steps:

Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.

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