CREAMY POTATO AND PROSCIUTTO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
- Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.
- Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.
- Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
FANCY PANTS POTATO CAKES
I call these fancy pants because of the fancy ingredients. You can always substitute bacon for prosciutto and use any type of cheese you want. This is a great change of pace to a potato side dish.
Provided by barbara lentz
Categories Potatoes
Time 2h25m
Number Of Ingredients 7
Steps:
- 1. cook potatoes in boiling salted water. Drain and mash. Add salt to taste.
- 2. combine potatoes with remaining ingredients except olive oil. Shape them into patties and refrigerate for 2 hours.
- 3. Pour olive oil over baking sheet and place the cakes onto the sheet.
- 4. Place in preheated 400 degree oven. Bake about 15 minutes. Flipping cakes half way through.
CRESPELLE CON PROSCIUTTO COTTO E FONTINA
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, beat the egg with 1 tablespoon of the milk. Add the flour and mix until smooth. Incorporate the rest of the milk little by little. Strain the mixture through a fine mesh sieve to remove lumps. Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium-low heat. Let the butter cool and add to the batter. Heat the same pan again and ladle enough batter in pan to coat the bottom. When the edge of the crepe begins to color, turn it over and cook the other side for a few seconds. Repeat process until all of the batter is gone.
- Lay out crepes on a countertop, place 1 slice of ham and fontina on top and fold in half to form a half-moon and again to form a triangle. Repeat with remaining crepes, ham, and fontina.
- In a small saute pan, brown remaining 1 tablespoon butter with the sage. Pour into a baking dish. Arrange crepes around dish so they don't overlap. Pour the cream over the crepes, sprinkle the finely grated Parmesan cheese and bake in oven until the top is golden brown.
- Serve while hot.
POTATO, PROSCIUTTO & FONTINA CAKE
I'm a huge fan of potatoes! Which is why I love this dish. It's the perfect base for poached eggs at brunch, to sop up the juices of a big rib eye steak (page 156), to complement my fabulous brined pork chops (page 170), or just for lunch. When this was on the menu at my restaurant and I was craving something porky, cheesy, and delicious, I'd have one of the line cooks fry up one of these lovelies for me to eat while I worked. Yum!
Yield serves: 4
Number Of Ingredients 7
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.
PANINO DI PROSCIUTTO E FONTINA
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
POTATOES WITH PROSCIUTTO
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
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
PROSCIUTTO POTATO BAKE
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
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
ASPARAGUS, PROSCIUTTO AND FONTINA TART
Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted. Unashamedly nabbed from allrecipes.com.
Provided by Sandi From CA
Categories Cheese
Time 1h
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
- Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
- Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
Nutrition Facts : Calories 116.7, Fat 8, SaturatedFat 2.8, Cholesterol 7.8, Sodium 92.8, Carbohydrate 8.2, Fiber 0.8, Sugar 0.8, Protein 3.5
SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA
Make and share this Shiitake, Fontina, and Prosciutto Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
- Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
- Place skillet in oven and bake frittata until top is set, about 20 minutes.
- Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
- Can be made 2 hours ahead. Let stand at room temperature.
Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Make and share this Italian Flatbread (Piadina) With Fontina and Prosciutto recipe from Food.com.
Provided by Messiejessie625
Categories Lunch/Snacks
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
Nutrition Facts : Calories 1027.5, Fat 58.9, SaturatedFat 33.3, Cholesterol 168.2, Sodium 1341.4, Carbohydrate 88.2, Fiber 3.5, Sugar 1.4, Protein 35.5
PROSCIUTTO AND POTATO CAKES
A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.
Provided by Tisme
Categories Lunch/Snacks
Time 40m
Yield 24 Patties, 24 serving(s)
Number Of Ingredients 13
Steps:
- Make the mashed potato first (using the mash ingredients) and allow to cool.
- Add the egg, green onions prosciutto and garlic to the cooled potato.
- Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
- Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.
Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 51, Sodium 149, Carbohydrate 17.5, Fiber 1.6, Sugar 1.3, Protein 4.6
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