Prosciutto Wrapped Olives Food

BANGIN' BLUE OLIVES WITH PROSCIUTTO

Steps:

• Wrap each cube of gorgonzola with a piece of prosciutto, and use to stuff the olives.
• Combine the panko, smoked paprika, cayenne and some salt and pepper in a bowl. Mix to blend.
• Prepare three plates for breading the olives: one with the flour, one with the beaten egg, and one with the panko mixture. Lightly coat each olive in flour, then dip in egg, and finally roll in breadcrumbs. Set the breaded olives on a sheet of parchment as you go.
• In a heavy pot or Dutch oven, heat 2 to 3 inches of oil to 350 degrees F over moderate heat. Working in batches, fry the olives until golden brown, 1 to 2 minutes. (Watch the olives closely; if cooked for too long, the cheese will begin to ooze out.) With a slotted spoon, transfer the fried olives to a paper-towel-lined plate to drain. Let cool slightly before serving. Garnish with the parsley and Parmesan.

PROSCIUTTO-WRAPPED AVOCADO

Steps:

• Wrap each avocado slice with a slice of prosciutto. Sprinkle with olive oil, lemon juice, salt and pepper and serve.

PUFF PASTRY-WRAPPED OLIVES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
• In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
• On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
• Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.

PROSCIUTTO-WRAPPED BRANZINO WITH FENNEL, CHILE AND HERBS

Steps:

• For the fennel slaw: In a large bowl, combine the fennel, blood oranges, red onions, olives, chile flakes, oregano, parsley and fennel pollen. Season with salt and pepper, drizzle with olive oil and toss well.
• For the branzino: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Stuff the branzino with the sliced lemons, oregano, parsley, garlic, Fresno chiles and fennel seeds. Sprinkle inside and out with salt and pepper.
• Shingle three or four slices of prosciutto on a work surface. Wrap a branzino tightly in the shingled prosciutto and secure with a couple pieces of butcher's twine. Repeat for the remaining branzino.
• Drizzle the fish with olive oil, then place on the prepared baking sheet and douse with the vermouth. Roast for about 10 minutes on each side, or until the prosciutto has browned. Cut away the twine and serve.
• While the fish is in the oven, heat the 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the four lemon halves and cook until browned. Douse over the fish when served.

CHERRY TOMATOES WRAPPED IN PROSCIUTTO WITH OLIVES

Steps:

• Wrap pitted picholine olives and red or yellow cherry tomatoes in slices of prosciutto. Secure with toothpicks, and drizzle with extra-virgin olive oil.

CRISPY PROSCIUTTO CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken