Prosciutto And Cheese Filled Zucchini Rolls Food

PROSCIUTTO-STUFFED ZUCCHINI WITH FETA AND BROWN BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick.
• In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool.
• In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter's aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat.
• Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits.
• Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed.
• Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest.

PROSCIUTTO PROVOLONE PANINI

Steps:

• On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.