Soft Lettuces With Prosciutto Peas And Poppy Seeds Food

PEAS AND PROSCIUTTO

Steps:

• Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

SOFT LETTUCES WITH PROSCIUTTO, PEAS, AND POPPY SEEDS

Steps:

• In a small bowl, whisk together lemon zest and juice, vinegar, and shallot. Season with salt and pepper; let stand 10 minutes. Meanwhile, cook peas in a small pot of boiling salted water until just tender, about 2 minutes. Drain.
• Whisk mayonnaise and oil into vinegar mixture; season to taste. Toss lettuce with half of dressing and divide among plates, along with prosciutto. Toss peas with remaining dressing and mound on top. Sprinkle with poppy seeds; serve immediately.

BUTTER LETTUCE WITH APRICOT AND POPPY SEED DRESSING

Steps:

• To make the dressing, place the preserves, vinegar, mustard, salt, and pepper in a blender.
• With machine running, gradually add oil until thickened. Stir in poppy seeds (don't blend seeds into dressing or they may pulverize.).
• Arrange lettuce leaves on individual salad plates.
• Serve with dressing passed on the side. If desired sprinkle the dressed greens with the grated carrot.

PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE AND PROSCIUTTO

Steps:

• Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Saute until tender (do not brown), about 8 minutes. Add wine; increase heat to medium high and simmer until liquid is reduced to a glaze, about 3 minutes. Add broth and bring to a simmer; set aside.
• Cook asparagus in a large pot of boiling salted water until just tender, 2-4 minutes depending on the thickness of asparagus. Using skimmer or slotted spoon, transfer to a large bowl of ice water. Return the water to a boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to the bowl with asparagus. Drain vegetables.
• Return water in pot to a boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup of pasta cooking liquid.
• Meanwhile reheat the onion mixture. Add lettuce and stir until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
• Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cups if dry. Season with salt and pepper.
• Transfer pasta to a large shallow bowl. Sprinkle prosciutto over; drizzle additional olive oil over if desired. Serve, passing additional Parmesan cheese if desired.

CREAMY PASTA WITH POPPY SEEDS AND PROSCIUTTO

Steps:

• Put a pot of salted water on to cook pasta. While pasta is cooking (according to package directions, make the sauce:.
• Heat butter and oil in a 12″ skillet over medium-high heat. Add sliced shallot. Season to taste and cook until soft, about 2 minutes, stirring frequently.
• Add poppy seeds and cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes.
• Add wine and cook until almost all liquid evaporates, about 5 minutes.
• Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes. When pasta has cooked to almost al dente, drain it, reserving a little cooking water, and add the cooked pasta to sauce in skillet.
• Add prosciutto, cheese, and lemon juice; toss to combine, adding water if necessary to make a smooth sauce. Adjust seasoning and transfer to two plates. Sprinkle with scallions and more Parmesan.