FONDUTA
Provided by Anne Burrell
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the milk and heavy cream in a medium saucepan over medium heat, being careful not to scorch the bottom. Beat the eggs in a medium bowl until homogenous, then set aside. When the milk mixture begins to simmer, add 1 ladleful to the eggs and whisk to combine. Repeat with 2 more ladlefuls, making sure to whisk thoroughly between each addition. Pour the egg mixture back into the simmering milk and reduce the heat to low. Cook, whisking, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Remove from the heat and whisk in the mascarpone and fontina until melted. Transfer to a serving bowl and shave the truffle on top, if using. Serve with salami, garlic bread or your favorite crudites!
GRILLED BREAD WITH PROSCIUTTO
Steps:
- Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
- Grill the bread for 2 minutes, until golden on one side. Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. For really garlicky fettunta, rub hard. Drizzle a tablespoon of olive oil over each slice of bread.
- Place the torn prosciutto over the grilled side of the bread and top with the grated mozzarella. Return the bread to the hot grill, cover the grill, and cook for 1 to 2 minutes-just long enough to melt the cheese and rewarm the toast. (Be sure the vent is open so the fire doesn't go out!) Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, and serve hot.
TUSCAN FETTUNTA
Provided by Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toast the Tuscan bread on a hot BBQ grill.
- While the slices are still hot, rub the garlic halves on the toasted bread.
- Generously drizzle the extra-virgin olive oil over the toasted bread. Season with a generous amount of salt. Serve hot.
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
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- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
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