PARMESAN AND PROSCIUTTO SPICED PLUMS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 20 prunes
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.
- Preheat the oven to 400 degrees F.
- Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
- Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
Categories Milk/Cream Pasta Side Broil Kid-Friendly Quick & Easy Lunch Parmesan Fall Prosciutto Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F.
- Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
- Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
- Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
ASPARAGUS AND PROSCIUTTO PIZZA
A light, delicious asparagus pizza that is healthier than regular pizza.
Provided by Brian Sloat
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place a pizza stone in the oven at 550 degrees F (260 degrees C); preheat for 30 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until wilted, 1 to 2 minutes. Remove from the heat and remove liquid.
- Place asparagus in a single layer in a flat, microwave-safe dish. Add 2 tablespoons water, cover, and microwave until tender, 3 to 5 minutes.
- Roll out dough on a lightly floured surface. Brush with oil. Sprinkle 1/2 of the Parmesan cheese over top. Add prosciutto, onion, asparagus, spinach, and remaining Parmesan.
- Remove pizza stone from the oven. Transfer pizza to the hot stone and return to the oven. Bake until crispy, about 10 minutes.
Nutrition Facts : Calories 613.1 calories, Carbohydrate 90.8 g, Cholesterol 23.3 mg, Fat 16 g, Fiber 4 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1736.9 mg, Sugar 11.1 g
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
PROSCIUTTO, ASPARAGUS AND PARMESAN ANGEL HAIR PASTA
Should you have left over prosciutto, pan fry until crisp and use as additional garnishment. From ValSoCal's blog.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions, drain and put pack into the warm pot.
- Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 minute
- Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
- Pour sauce with vegetables over pasta and toss to coat.
- Top with additional parmesan cheese and, if desired, prosciutto chips (see recipe description).
ARUGULA WITH ITALIAN PLUMS AND PARMESAN
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the supermarket.
Provided by Ignacio Mattos
Categories Bon Appétit Salad Arugula Plum Summer Onion Parmesan
Yield 8 servings
Number Of Ingredients 7
Steps:
- Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.
PARMESAN, PROSCIUTTO, AND PEA QUICHE
Make and share this Parmesan, Prosciutto, and Pea Quiche recipe from Food.com.
Provided by KathyP53
Categories Savory Pies
Time 1h5m
Yield 1 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place one 9" round removable-bottom tart pan on a baking sheet.
- Unroll piecrust. Press crust into bottom and up sides of tart pan. Spread peas, prosciutto, and green onion over pie crust.
- In a large bowl, whisk together eggs, Parmesan, cream, salt, and pepper. Pour over pea mixture in piecrust. Bake for 25-30 minutes or until center of quiche is set, covering with aluminum foil to prevent excessive browning is necessary.
- Cool in pan for 20 minutes. Remove from pan, and cool completely on a wire rack. Garnish with green onions, parsley, and Parmesan.
Nutrition Facts : Calories 2044.4, Fat 114.7, SaturatedFat 42.5, Cholesterol 1551.1, Sodium 3076.6, Carbohydrate 161.6, Fiber 22.3, Sugar 27.2, Protein 89.8
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