Italian Prosciutto Cups Food

PROSCIUTTO CUPS

Steps:

• Preheat oven to 350.
• In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
• Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
• Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
• Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.

ITALIAN PROSCIUTTO CUPS

Steps:

• Cook spinach; drain well.
• In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg.
• Spray miniature muffin tins with Pam.
• Cut prosciutto into quarters.
• Press 1/4 slice into muffin tin, pressing against bottom and sides.
• Spoon cheese mixture into cup about 2/3 full.
• Bake 20-25 minutes in preheated 375 degree oven.
• Remove.
• Can be frozen.

PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
• Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
• Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

PROSCIUTTO EGG CUPS

Steps:

• Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
• Whisk egg whites and eggs in a large measuring cup.
• Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
• Bake in the preheated oven until golden brown on top, about 20 minutes.

PROSCIUTTO CUPS WITH APPLES AND LEMON

Steps:

• Preheat oven to 375 degrees.
• Cut prosciutto into half pieces.
• Place each into one mini cupcake tin circle.
• Bake until a crispy bacon color - 15-20 minutes
• Remove and put on paper towel hole side down and allow to cool.
• Combine apples and juice in bowl to taste. It should be sweet/sour to balance the salt.
• Spoon as much as you can into each cup.

CRISPY PROSCIUTTO CUPS WITH PEAR FILLING

Steps:

• 1) Cut ham into squares large enough to fit into mini muffin tin. Note: the ham will shrink, so it's ok if it sticks out a bit (although try to make it stick up, so it doesn't overlap with neighboring ham cups); I also saw this done with 2-4 strips overlaid in a criss cross.
• Bake at 375 for approx 10 minutes, until warm and stiff.
• Remove cups from oven and place on paper towel to cool and drain grease (see note above).
• Cut up pear into small cubes; mix with lemon juice and fill cups as much as you want.
• Garnish with colorful spices and/or herbs (sweet paprika and chives shown in picture).