Mesclun With Prosciutto Grissini Food

GRISSINI WITH PROSCIUTTO

Steps:

• Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.

GRISSINI

Steps:

• Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

MESCLUN GREENS WITH CREAMY GARLIC DRESSING AND ROASTED GARLIC CROUTON WITH PARMIGIANO-REGGIANO CHEESE

Steps:

• Preheat the oven to 375 degrees F. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper.

PROSCIUTTO-PARMESAN GRISSINI (PUFF PASTRY BREADSTICKS)

Steps:

• Thaw frozen puff pastry by bringing to room temperature, covered in plastic wrap, for 30 minutes. Preheat oven to 400 and line two baking sheets with parchment paper.
• Sprinkle a large cutting surface with flour. Place puff pastry sheet on top of prepared surface and carefully unfold, making a 9-10 inch square. Brush with beaten egg. Top with cheese and press into the pastry dough. Cut the square into 16 strips Place strips 1/2 inch apart and bake for 10 minutes, grissini should be lightly golden. Cool for 15 minutes.
• Cut each slice of prosciutto into four thin strips and wrap one diagonally around each breadstick. Serve immediately.
• FREEZING: Grissini can be frozen after the 15-minute cooling period. When ready to serve bake at 350 for 6-8 minutes if frozen and 2-3 minutes if thawed.

PROSCIUTTO-WRAPPED GRISSINI

Steps:

• Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.