Greens With Prosciutto Gorgonzola And Pepperoncini Food

GREENS WITH PROSCIUTTO, GORGONZOLA AND PEPPERONCINI

Steps:

• In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
• In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO

Steps:

• Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
• Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
• Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.

PROSCIUTTO-WRAPPED GORGONZOLA WITH ARUGULA

Steps:

• Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto. Top each with about 1 teaspoon cheese. Press generous 1/2 teaspoon currants into cheese atop each prosciutto piece. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly-roll style. Transfer to platter. (Can be made 4 hours ahead. Cover rolls tightly and refrigerate.)

BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA

Steps:

• In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
• Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA

Steps:

• Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
• Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
• Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

BABY GREENS WITH SAUTEED APRICOTS, PROSCIUTTO, AND SHEEP'S CHEESE

Steps:

• Halve and pit the apricots and set aside.
• Pour 2 tablespoons of the olive oil into a medium saute pan over medium-high heat. Saute the onions until lightly browned, about 5 to 7 minutes. Add the apricots to the pan and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes so the fruit keeps its shape. Add the herbs, 2 tablespoons of the balsamic vinegar and 1/2 teaspoon of salt to the pan and simmer for 3 to 4 minutes. Remove the pan from the heat and allow the mixture to cool.
• Meanwhile, prepare 4 (3 to 4-inch) ring molds by lining them with prosciutto slices. Each mold gets 4 slices of prosciutto, which you'll overlap so that the entire mold is covered but open with room for the apricot filling. Once you've draped prosciutto over all 4 molds, spoon in the apricot mixture, filling each mold to the top. Lift the prosciutto slices that are resting open over the mold's edge and drape the slices over the apricot filling, gently patting into place. When you unmold these, the prosciutto should completely encase the apricot filling. Set the filled molds aside while you dress the greens.
• In a small bowl, whisk the remaining olive oil, balsamic vinegar, salt, and pepper. Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss. Divide the greens evenly between four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens. Drizzle any remaining vinaigrette around the prosciutto ring and top the salad with the shaved sheep's cheese.

BITTER GREENS WITH POACHED EGG AND PROSCIUTTO BITS

Steps:

• To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.
• In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.
• For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
• Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
• Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites.
• TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
• Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.
• Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

PROSCIUTTO-WRAPPED GREENS

Steps:

• In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
• Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
• Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
• Taste for salt and pepper.
• Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
• Squeeze the greens together and roll the prosciutto into a tight log.
• Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
• Repeat with the remaining prosciutto and greens and serve.

PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

Steps:

• Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
• Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

BABY GREENS WITH PEARS, GORGONZOLA AND PECANS

Steps:

• Place all the dressing ingredients in a small container with a tight fitting lid and shake vigorously to blend.
• Add salt and pepper to taste.
• If not serving immediately, place the dressing in refrigerator. Before serving, allow the dressing to sit at room temperature for 30 minutes.
• Layer chilled salad plates with the baby greens and top with thinly sliced pears.
• Sprinkle with toasted pecans and cheese, drizzle with dressing as desired.
• Enjoy!

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA

Steps:

• Heat oven to 200oC.
• Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
• Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
• Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.