CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
PROSCIUTTO PERSIMMONS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
- Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.
EASY PARMESAN BISCUITS
A savoury parmesan biscuit is just the thing for a drinks and nibbles party, and these are really easy to whip up. Who needs more of an excuse?
Provided by Rick Stein
Categories Starters & nibbles
Yield Makes 30 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 180C/160C FanGas 4.
- Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
- Stir in the parmesan, seasoning and cayenne pepper.
- Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
- Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.
- Lift off the top piece of cling film and cut into 5cm/2in biscuits.
- Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
- Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin.
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
RISOTTO WITH PARMIGIANO, PROSCIUTTO AND ASPARAGUS
Make and share this Risotto With Parmigiano, Prosciutto and Asparagus recipe from Food.com.
Provided by ellie_
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat bring broth to a simmer.
- In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
- Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
- Stir in rice, cook for 5 minutes, stirring to coat rice.
- Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.
- Stir in asparagus during the last 5 minutes of cooking.
- Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
- Divide among 4 bowls, topping each serving with Prosciutto.
Nutrition Facts : Calories 424.3, Fat 14.2, SaturatedFat 6.5, Cholesterol 22.5, Sodium 1326.8, Carbohydrate 56.9, Fiber 4.2, Sugar 2.8, Protein 16.8
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