Giadas Crostini Alla Romana Food

CROSTINI ALLA ROMANA

Steps:

• 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.

GIADA'S CROSTINI ALLA ROMANA

Steps:

• 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.
• Remove the baking sheet from the oven.
• Transfer the crostini to a serving plate.
• Sprinkle fresh basil over and serve immediatley.

GNOCCHI ALLA ROMANA

Steps:

• Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
• Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
• Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

SALTIMBOCCA ALLA ROMANA

Steps:

• Pound veal between sheets of waxed paper until thin and even.
• Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
• Heat frying pan to hot, but not smoking, add butter and olive oil.
• Sauté veal on the side without the prosciutto approx 3 minutes.
• Turn and sauté the other side another 3 minutes.
• Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
• Cook one minute on high, check seasoning and add salt and pepper to taste.
• Return the veal to the pan to re-warm.
• Serve and enjoy.