Zucchine Al Forno Con Parmigiano Reggiano Food

ZUCCHINE AL FORNO CON PARMIGIANO-REGGIANO

Steps:

• 1. Preheat oven to 400ºF and spread butter in a baking pan, 8x8-inch.
• 2. In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes. Drain zucchini and cool until they can be handled.
• 3. Trim ends of zucchini and quarter lengthwise to form spears. Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
• 4. Sprinkle zucchini with Parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
• 5. Serve zucchini warm.

FETTUCCINE GRATINATI AL PROSCIUTTO

Steps:

• Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes.
• Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute.
• Cook the fettuccine in boiling, salted water until al dente.
• Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto.
• Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste.
• Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese.
• Broil the dish until cheese and sauce turn a golden brown. Serve at once.

LEMON-GARLIC PRAWNS W/ PARMIGIANO-REGGIANO CREAM SAUCE

Steps:

• Place the prawns in a shallow dish.
• Combine the olive oil, lemon juice, lemon zest and garlic. Mix well and pour over the prawns. Marinate in the refrigerator for at least 1 hour or up to overnight.
• In a large sauté pan over medium heat, heat 2 Tbsp of the marinade. Using a slotted spoon, transfer the shrimp to the pan and sauté for 4 to 5 minutes or until prawns are pink. Season with salt and pepper. Add the haricots verts and toss to heat. Turn out onto a warmed serving platter and serve with Parmigiano-Reggiano Cream Sauce on the side.
• To make the sauce: In a large saucepan, combine the wine and shallots. Cook over high heat until most of the liquid has evaporated. Add the chicken stock and cook over high heat until reduced by half.
• Add the cream and cook until hot. Stir in the Parmigiano-Reggiano. Season with salt and pepper.

ZUCCHINE AL FORNO CON PARMIGIANO-REGGIANO E PROSCIUTTO

Steps:

• Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
• In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
• Drain zucchini and cool until they can be handled.
• Trim ends of zucchini and quarter lengthwise to form spears.
• Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
• Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
• Serve zucchini warm.