PROSCIUTTO & SAGE CROSTINI
Make and share this Prosciutto & Sage Crostini recipe from Food.com.
Provided by SpicyGodess
Categories European
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
- Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
- Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
- Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
- At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
- Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
- Place one sage leave on top of each slice, and now you're ready to serve!
Nutrition Facts : Calories 561, Fat 10.8, SaturatedFat 5.7, Cholesterol 20.3, Sodium 943, Carbohydrate 96.3, Fiber 4.1, Sugar 4.4, Protein 20.1
CHICKEN, PEA SAGE AND PROSCIUTTO RISOTTO
I had to make some entree for my tafe restaurant and since I'm a big fan of risotto, I decided to make this yummy risotto for customers and people liked it a lot! I guess you can substitute sage with any other your favourite herbs.
Provided by tomoko matsunaga
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered.
- Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
- Add wine; cook, stirring, until liquids almost evaporated.
- Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
- Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender.
- Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
- Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
- Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto.
- Serve risotto with sprinkle of remaining prosciutto.
Nutrition Facts : Calories 729.5, Fat 19.9, SaturatedFat 5.4, Cholesterol 66.7, Sodium 394.4, Carbohydrate 96.5, Fiber 5.8, Sugar 6.8, Protein 32.5
PUMPKIN AND SAGE RISOTTO WITH PINE NUT SAUCE
Make and share this Pumpkin and Sage Risotto With Pine Nut Sauce recipe from Food.com.
Provided by Evie3234
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
Nutrition Facts : Calories 751.6, Fat 18.3, SaturatedFat 3.6, Cholesterol 9.5, Sodium 138.5, Carbohydrate 129.4, Fiber 5.7, Sugar 2.9, Protein 16
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