Skewers Of Lamb Prosciutto And Sage Food

STEAK & PROSCIUTTO SKEWERS WITH SAGE & THYME

Steps:

• Heat oven to 220C/fan 200C/gas 7. Thread the ingredients onto skewers in the following order for tastiest results: lemon, bay leaf, prosciutto, bread, steak, lemon, bay leaf, prosciutto, bread, steak, bay leaf - you will have 12 skewers. Put them on a baking sheet and drizzle with olive oil. Can be prepared a day ahead and kept in the fridge.
• Sprinkle with the herbs, and seasoning if you want to. Roast for 5 mins then turn and cook a further 3 mins or until the bread is crisp and the steak cooked.

LAMB SOUVLAKI SKEWERS

Steps:

• Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
• Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
• Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

SKEWERS OF LAMB, PROSCIUTTO, AND SAGE

Steps:

• Preheat the oven to 400 degrees F.
• In a skillet, heat the olive oil until almost smoking.
• Add the bread cubes and fry lightly on all sides.
• Remove to a plate lined with paper towels to drain.
• Thread 4 wooden skewers with bread cubes, prosciutto, lamb and sage leaves until all ingredients are used up.
• Season with salt and pepper, to taste, and place on a broiling pan.
• Broil in the oven or grill 15 minutes or until all ingredients are crisp.

LAMB SHANKS WITH PEPPERS AND PROSCIUTTO

Steps:

• 1 In a Dutch oven just large enough to hold the lamb shanks in a single layer, or another deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the lamb shanks dry. Brown them well on all sides, turning the pieces with tongs, about 15 minutes. Tip the pan and spoon off the excess fat. Sprinkle with salt and pepper. 2 Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon. Bring to a simmer and cook 1 minute. 3 Add the rosemary and broth and bring the liquid to a simmer. 4 Partially cover the pan. Reduce heat to low. Cook, turning the meat occasionally, until the lamb is very tender when pierced with a fork, about 1 1/4 to 1 1/2 hours. 5 While the lamb is cooking, in a medium saucepan, combine the peppers, butter, and 2 tablespoons of water over medium heat. Cover and cook 10 minutes, or until the vegetables are almost tender. 6 Add the softened peppers and the prosciutto to the lamb along with the parsley. Cook uncovered over medium heat until the peppers are tender, about 5 minutes. 7 With a slotted spoon, transfer the shanks and peppers to the warmed platter. Cover and keep warm. If the liquid left in the pan is too thin, raise the heat to high and boil until reduced and slightly thickened. Taste and adjust the seasoning. Pour the sauce over the lamb and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB SKEWERS ON THE GRILL

Steps:

• Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
• Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
• Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.

POLENTA CRUMBED SCHNITZELS WITH PROSCIUTTO AND SAGE

Steps:

• Press two sage leaves onto each steak and wrap the steak with a slice of prosciutto. Dust in flour, dip in egg and coat with polenta.
• Heat oil in pan over high heat, cook each steak 3-4 minutes each side.
• Serve with your favourite accompaniments.

FETTUCINE WITH PROSCIUTTO AND SAGE CREAM

Steps:

• Cook pasta according to package directions.
• Cut across prosciutto to form thin strips. Cut sage leaves into thin strips.
• Preheat a saute pan on medium-high with oil. Add mushrooms and cook 2-3 minutes until lightly browned. Add the red peppers and chicken strips, cook until chicken is no longer pink.
• Reduce heat to medium low. Stir in broth and Alfredo sauce. Simmer 3-4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and 1/4 tsp pepper. Top with shredded Parmesan cheese.

PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES

Steps:

• Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
• Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
• Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

SAGE & PROSCIUTTO PINWHEELS

Steps:

• Preheat oven to 400°. Unfold one pastry sheet. Spread 2 tablespoons mustard to within 1/2 in. of edges. Sprinkle with 1/2 cup cheese; top with half each of the chopped prosciutto and sage. Roll up jelly-roll style. Using a serrated knife, cut roll crosswise into 18 slices., Place cut side down on a greased baking sheet. Repeat with remaining ingredients. Bake until golden brown, 12-15 minutes. Serve warm. Freeze option: Cover and freeze unbaked rolls on a waxed paper-lined baking sheet until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, let rolls stand at room temperature 10 minutes. Cut and bake pinwheels as directed, increasing time as necessary.

TILAPIA WITH PROSCIUTTO AND SAGE

Steps:

• Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper. Wrap each piece of fillet crosswise in a slice of prosciutto, leaving ends of fillet exposed if necessary and tucking 1 or 2 sage leaves between prosciutto and fillet (use 1 leaf for smaller pieces of fish).
• Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté the 4 larger pieces of fish 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more. Transfer to a platter and keep warm, loosely covered with foil. Wipe skillet clean and heat remaining 2 teaspoons oil, then sauté the 4 smaller pieces of fish, turning over once, until just cooked through, about 4 minutes total.

STEAK & PROSCIUTTO SKEWERS WITH CREAMY BASIL-TARRAGON SAUCE

Steps:

• In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours., Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat., Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally., In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.,

WHITE BEANS WITH PROSCIUTTO AND SAGE

Steps:

• Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
• Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
• Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
• Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
• Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).