PROSCIUTTO WITH FRESH FRUIT
Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.
BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Categories Cheese Fruit Pork Appetizer No-Cook Low Carb Quick & Easy Mozzarella Melon Cantaloupe Summer Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
- *Available at Italian markets, cheese shops, and some supermarkets.
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
FRUIT & PROSCIUTTO APPETIZERS
Very refreshing way to start a meal. I wanted to prepare these couple of hours before serving so I used Nectarines - very nice flavor combination. The lemon/lime juice adds flavor to the fruit and also prevents discoloration.
Provided by Bergy
Categories Ham
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze the lemon/lime juice on the fruit.
- Wrap each fruit piece with a strip of prosciutto.
- Arrange on a platter with grape clusters and slices of orange.
FRUIT AND PROSCIUTTO
This classic no-cook appetizer is a simple yet elegant summer offering that can be varied using whichever fruits are ripe and tempting at the market. When preparing the melon, use a wooden spoon to remove the seeds; it is much gentler on the tender flesh than metal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Using a large chef's knife, cut the melon in half. With a wooden spoon, remove the melon seeds from each half and discard. Cut each melon half into eight equal pieces. With a paring knife, remove the rind from each slice. Set aside.
- Hold the mango upright on a cutting surface. Using a chef's knife, cut away the flesh on both sides of the pit. Carefully peel each mango half. Cut each half widthwise into eight equal pieces. Set aside.
- Using a cool, damp cloth, gently wipe the fuzz away from each peach. With a paring knife, cut each peach in half lengthwise, and remove the pit. Cut each peach half into four equal slices. Set aside.
- Divide the fruits equally among four plates. Season with salt. Top each plate with two pieces of prosciutto, covering the fruit. Garnish with a sprig of cilantro and a wedge of lime. Serve immediately.
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