PANINI WITH TALEGGIO & PROSCIUTTO | ASDA GOOD LIVING
A fabulous toastie, with all the flavours of Italy.
Provided by Asda Good Living
Categories Lunch
Time 20m
Number Of Ingredients 6
Steps:
- Pre-heat the grill. Slice the mushrooms thickly and fry in the butter for 4 minutes or until soft and starting to shrink. Season well.
- Split the panini in half and toast the cut sides. Place the mushrooms and cheese on the panini bottoms and grill until the cheese starts to melt. Top each half with the prosciutto and spread with pesto.
- Replace the panini tops and grill gently under a low heat, on both sides, until toasted.
Nutrition Facts : Calories 532 kcal, Fat 26.9 grams, SaturatedFat 12.7 grams, Sugar 3.2 grams, ServingSize 226g grams
RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE
Steps:
- Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
- Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
- Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
- Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).
- Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
- Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
- Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.
MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
- Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
- Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.
SAUTEED MUSHROOMS (QUICK AND SIMPLE)
Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!
Provided by NolaBlu
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g
SAUTEED MUSHROOMS WITH PROSCIUTTO
Serve with Filet Mignon with Cabernet Sauce along with mashed potatoes with chives and you have a great meal!
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium nonstick skillet. Add mushrooms, salt and garlic; saute 4 minutes or until moisture evaporates. Remove from heat and stir in prosciutto and parsley.
Nutrition Facts : Calories 17.5, Fat 1.7, SaturatedFat 0.2, Sodium 109.8, Carbohydrate 0.6, Fiber 0.1, Protein 0.1
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
DUCK-HAM-TALEGGIO-AND-MUSHROOM PANINI
Provided by Maura Egan
Categories dinner, lunch, main course
Time 30m
Yield 5 panini
Number Of Ingredients 6
Steps:
- Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
- Slice rolls. If the bread is too doughy, scoop out center.
- Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
- If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 1098 milligrams, Sugar 3 grams
PORTOBELLO MUSHROOMS WITH TALEGGIO AND PESTO PANINI
Make and share this Portobello Mushrooms With Taleggio and Pesto Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a Panini grill.
- Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
- Slice open lengthwise.
- Spread the pesto on the inside of each roll.
- Brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated Panini press.
- Place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
- Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes or according to the manufacturer's instructions.
- The bread should be golden brown and the filling warmed through.
- Serve with a dollop of grainy mustard on the side for dipping.
Nutrition Facts : Calories 226, Fat 12.9, SaturatedFat 7.8, Cholesterol 31.8, Sodium 502.3, Carbohydrate 15.5, Fiber 3.9, Sugar 6.7, Protein 14.4
PROSCIUTTO AND FIG-SPREAD SANDWICH
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
- Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.
Nutrition Facts : Calories 406 g, Fat 14 g, Fiber 6 g, Protein 22 g
SAUTEED MUSHROOM, PROSCIUTTO, AND TALEGGIO PANINI
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio is a ripened, semisoft cow's-milk cheese with a distinctive pungency. For milder flavor, you could substitute either Brie or Bel Paese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
- Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
- Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.
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