Potato Bake With Prosciutto Food

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POTATO AND PROSCIUTTO BAKE



Potato and Prosciutto Bake image

Pair potatoes with prosciutto crudo and parmesan, and season with lots of nutmeg for a super nice bake! It's the ideal choice for a simple, but comforting, dinner.

Provided by Vlad Popa

Categories     Main course, nut-free, salty, Sides

Time 40m

Yield 2

Number Of Ingredients 11

4 potatoes
½ teaspoon butter
6 prosciuttos slices
nutmeg
0.5 ounce - parmesan
bechamel sauce:
2 tablespoons of butter
2 tablespoons of flour
1 ½ cups of milk
½ teaspoon salt
½ teaspoon nutmeg

Steps:

  • Start with the bechamel sauce.
  • Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  • Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  • Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
  • Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
  • Season the sauce with salt and nutmeg and leave it aside.
  • Preheat the oven to 390 degrees F/200 degrees C.
  • Peel and slice the potatoes.
  • Cut the prosciutto into small thin strips.
  • Grease a baking dish (about 4 inches/10 cm diameter) with butter.
  • Add a layer of potatoes, prosciutto, grate nutmeg, add bechamel.
  • Continue with potatoes, prosciutto, nutmeg, and bechamel until you finish all the ingredients.
  • Top the casserole with grated parmesan.
  • Bake for 20 minutes then test the potatoes. If needed, bake more.

Nutrition Facts : Calories 773 calories, Protein 97 grams, Fat 35 grams, Carbohydrate 28 grams

PROSCIUTTO POTATO BAKE



Prosciutto Potato Bake image

This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!

Provided by Bethegg

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
½ pound sliced prosciutto, or more to taste
½ pound small potatoes, sliced thinly lengthwise
2 tomatoes, sliced
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced
½ (6 ounce) jar sliced mushrooms, drained
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon finely chopped green onion

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.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g

GARLIC BUTTER POTATOES TOPPED WITH CRISPY PROSCIUTTO



Garlic Butter Potatoes topped with Crispy Prosciutto image

If you're after a delicious but quick and easy side dish, these perfectly cooked Garlic Butter Potatoes topped with Crispy Prosciutto are just what you need. This potato dish is especially great for gatherings where you want a quick and easy but insanely tasty side dish recipe.

Provided by Marie Roffey

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 7

5 slices prosciutto
1 kg baby potatoes, washed ((2 lb))
2 tablespoons butter ((notes))
2 teaspoons olive oil ()
3 medium cloves garlic, crushed
¼ cup fresh parsley, roughly chopped ()
sea salt flakes, to taste

Steps:

  • Preheat the oven to 200C / 375F / 180C fan forced. Line a baking tray with baking paper.
  • Lay the prosciutto on the baking paper in a single layer and place in the oven for 12-15 minutes (notes) until crispy. Remove and allow to cool before crumbling into smaller pieces.
  • If you have larger potatoes, cut them to about 1 - 1 ½ inches or just pierce the whole smaller ones with a fork. Place them in a large saucepan and cover with water. Bring to the boil over high heat. Boil for about 7-10 minutes until cooked. Drain and set aside.
  • In the same saucepan over medium heat, add the butter, oil and garlic. Let it come to a bubble, stirring and cook for about 2 minutes. Don't let the garlic burn.
  • Add the potatoes, prosciutto and parsley and stir to combine.
  • Transfer to a serving dish and sprinkle lightly with sea salt flakes

Nutrition Facts : ServingSize 151 g, Calories 166 kcal

MINI BAKED POTATOES WITH MASCARPONE AND PROSCIUTTO BITS



Mini Baked Potatoes with Mascarpone and Prosciutto Bits image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 50m

Yield 5 servings

Number Of Ingredients 7

10 small Yukon gold potatoes
Coarse salt
3 tablespoons plus 1 teaspoon prosciutto bits
1/2 cup plus 2 tablespoons mascarpone or creme fraiche
2 tablespoons plus 2 teaspoons chopped chives
4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.
  • Meanwhile, make the prosciutto bits.
  • Place a small saute pan over medium-high heat. 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 low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 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.)
  • Remove the potatoes from the oven.
  • Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.

POTATO BAKE WITH PROSCIUTTO



Potato Bake With Prosciutto image

Make and share this Potato Bake With Prosciutto recipe from Food.com.

Provided by Stacelee

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 red potatoes
4 new potatoes
1 tablespoon oil
1 teaspoon salt
1 teaspoon ground pepper
4 slices prosciutto
1/2 bunch thyme
1 cup feta cheese, crumbled
2 cups vegetable stock

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.

Nutrition Facts : Calories 410.5, Fat 11.8, SaturatedFat 6.2, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 65.5, Fiber 7.5, Sugar 5.6, Protein 12.8

FRITTATA WITH POTATO AND PROSCIUTTO



Frittata with Potato and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Steps:

  • Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
  • Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
  • Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO



Twice-Baked Potatoes with Mushrooms and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h2m

Yield 4 to 6 servings

Number Of Ingredients 12

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

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.

CRISPY PROSCIUTTO



Crispy Prosciutto image

Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 1 cup (crumbled)

Number Of Ingredients 1

12 slices prosciutto (about 6 ounces total)

Steps:

  • Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE



Mashed Potatoes with Prosciutto and Parmesan Cheese image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Parmesan     Fall     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 8

3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
1/2 cup (1 stick) butter
3 1/2 ounces thinly sliced prosciutto, finely chopped
3/4 teaspoon minced fresh rosemary
3/4 cup (or more) whole milk
1 cup freshly grated Parmesan cheese (about 3 ounces)
Additional fresh rosemary

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.

EGG, POTATO, AND PROSCIUTTO PIE



Egg, Potato, and Prosciutto Pie image

Provided by Maggie Ruggiero

Categories     Egg     Onion     Potato     Breakfast     Brunch     Bake     Easter     Prosciutto     Potluck     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings (breakfast or brunch)

Number Of Ingredients 6

1 (1-pound) package frozen puff pastry, thawed
2 medium onions, finely chopped (2 cups)
1 1/2 tablespoons olive oil
4 to 5 ounces thinly sliced prosciutto
1 large boiling potato (10 to 12 ounces)
12 large eggs

Steps:

  • Put a baking sheet in middle of oven and preheat oven to 375°F.
  • If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
  • Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
  • Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
  • Bake until pastry is golden brown and puffed, 50 to 60 minutes.

SPANISH FRITTATA WITH PROSCIUTTO, POTATOES AND PEAS



Spanish Frittata with Prosciutto, Potatoes and Peas image

Categories     Egg     Potato     Vegetable     Breakfast     Brunch     Bake     Mother's Day     New Year's Day     Dinner     Lunch     Ham     Pea     Spring     Prosciutto     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces thinly sliced prosciutto, chopped
2/3 cup frozen peas, thawed
2 teaspoons truffle oil
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.

POTATOES WITH PROSCIUTTO



Potatoes With Prosciutto image

Delicious for breakfast, brunch, or with a homestyle dinner. Cook your potatoes ahead to save time in the morning.

Provided by PalatablePastime

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs red potatoes
1 small onion, minced
3 -4 ounces diced prosciutto or 3 -4 ounces other ham
3 tablespoons cooking oil or 3 tablespoons butter (may mix)
1 -2 tablespoon minced fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper

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).

Nutrition Facts : Calories 262.2, Fat 10.6, SaturatedFat 1.4, Sodium 450.4, Carbohydrate 38.1, Fiber 4.2, Sugar 3, Protein 4.5

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