Potato And Prosciutto Bake Food

PROSCIUTTO POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
• Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
• Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
• Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.

POTATO BAKE WITH PROSCIUTTO

Steps:

• Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
• Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
• Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
• Pour over 2 cups vegetable stock.
• Bake for 45 minutes.

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
• While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
• Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

CREAMY POTATO AND PROSCIUTTO SALAD

Steps:

• Kosher salt and freshly ground black pepper
• Heat the oven to 400 degrees F.
• Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
• Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
• To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
• Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.

POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET

Steps:

• Preheat oven to 350°F.
• In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
• Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
• Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
• Allow mixture to cool for 5 minutes.
• In a small dish, mix together dry milk with light cream until smooth.
• Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
• Lightly oil or grease an ovenproof skillet or casserole dish.
• Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
• Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
• Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
• Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
• Allow to cool slightly before slicing and serving.

POTATOES WITH PROSCIUTTO

Steps:

• Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
• Drain potatoes and chop coarsely.
• Heat oil/butter mixture in a large skillet.
• Add onions and cook until translucent.
• Add prosciutto and rosemary and cook until it just starts to brown at the edges.
• Add potatoes to pan and season with salt and pepper.
• Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
• While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
• Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

PROSCIUTTO POTATOES

Steps:

• Add potatoes to a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes or until a skewer comes out easily. Drain.
• Preheat oven to 220 celcius.
• Cut each slice of prosciutto in half lengthwise.
• Wrap one slice of prosciutto around each potato and secure with a sprig of rosemary.
• Place potatoes in a single layer in baking tray, spray with oil and sprinkle with salt and pepper.
• Roast for 30 to 35 minutes or until golden and crisp.

POTATO, PROSCIUTTO & FONTINA CAKE

Steps:

• Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
• Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.
• In a small saucepan, heat the cream.
• While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
• Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to-you probably will.
• Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.
• Preheat the oven to 375°F.
• Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
• These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you're ready to eat.

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE

Steps:

• Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
• Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
• Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

CRISPY PROSCIUTTO - BAKED

Steps:

• Preheat oven to 350 degrees F.
• Place slices of prosciutto flat on parchment paper over a baking sheet.
• Bake about 13 minutes, or until fairly crisp.
• Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.