GRAPE AND PROSCIUTTO APPETIZERS
Steps:
- Preheat oven to 350 degrees F.
- Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes, or until light golden brown.
- Put the remaining olive oil in a small saute pan and warm over medium-high.
- Add the grapes and saute for 2 to 3 minutes, or until soft and warmed through. Remove from heat. Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper.
- Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices.
- Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with three of the sauteed grapes.
OVEN BAKED COD WITH ROASTED VEGETABLES
This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.
Provided by Sackville
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 C.
- Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
- Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
- Serve the cod with the roasted vegetables, sprinkled with torn parsley.
- You may also enjoy a bit of mayonnaise on the side.
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
- Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
- Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
- Slice tenderloin and serve with crispy sage leaves.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
COD BAKED WITH PROSCIUTTO
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
- Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
- Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1440 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED COD WITH VEGETABLES, PROSCIUTTO AND PINE NUTS
Make and share this Baked Cod With Vegetables, Prosciutto and Pine Nuts recipe from Food.com.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/425°F.
- Place the beans in an appropriately sized roasting pan along with the peppers and mushrooms.
- Sprinkle over the garlic along with some salt and pepper.
- Drizzle over some oil to coat the veggies and mix it all around.
- Nestle the cod fillets in among the veggies, lightly season again, then place the slices of prosciutto over the cod and among the veggies.
- Sprinkle with pine nuts and drizzle a little olive oil over the top.
- Place the lemon wedges in between the cod pieces. Do not squeeze.
- Cover the pan with foil and cook for 5 minutes. Remove the foil and cook an additional 10-15 minutes until the fish flakes.
Nutrition Facts : Calories 287.1, Fat 7.7, SaturatedFat 0.8, Cholesterol 97.8, Sodium 131.3, Carbohydrate 10.5, Fiber 3.7, Sugar 4.7, Protein 44.6
ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS
This is all of my favorite antipasti on top of a salad. Antipasto is a traditional first course of an Italian meal and consists of meats, olives, pickles, cheeses-all of the best food groups!
Provided by Molly Yeh
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!
SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
COUSCOUS WITH SPINACH AND PINE NUTS
Our version of comfort food! If you prefer stronger flavors, add more garlic or try a stronger-tasting cheese.
Provided by KLHquilts
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add couscous and salt to boiling water. Cover and let sit 5 minutes, then fluff with fork.
- Preheat oven to 375.
- Heat oil in large skillet. Saute garlic and onion for ten minutes, or until tender.
- Drain canned tomatoes, reserving 1/3 cup juice. Add drained tomatoes to garlic and onions. Cook 10 more minutes, stirring frequently.
- Stir tomato mixture into couscous. Mix in reserve tomato juice, basil, pine nuts, raw spinach and pepper.
- Spread half of the couscous mixture in a shallow baking dish. Sprinkle muenster evenly, then top with remaining couscous mixture.
- Cover dish with foil and bake at 375 for 25 minutes.
CABBAGE WITH PROSCIUTTO
Categories Vegetable Side Sauté Quick & Easy Spring Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 4
Steps:
- Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and sauté until tender and just beginning to color, about 5 minutes. Add remaining 1 tablespoon oil and cabbage and cook until cabbage is tender, stirring occasionally and adding water by tablespoonfuls if cabbage sticks, about 10 minutes. Mix in prosciutto. Season with salt and pepper.
FETTUCCINE WITH PINE NUTS, PROSCIUTTO AND BROWN BUTTER
this makes a wonderful main course with a salad and I think I found it in an older Gourmet magazine.
Provided by waynejohn1234
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan of boiling water cook the fettuccine until it is a la dente and drain well.
- While this is cooking, in a skillet heat the butter over moderately high heat, swirling it until it is golden brown.
- Remove from heat and stir in lemon juice, prosciutto, parsley and the pine nuts.
- In a bowl toss the pasta with the butter sauce and salt and pepper.
- Serve with the lemon wedges.
Nutrition Facts : Calories 817.9, Fat 46.1, SaturatedFat 21.5, Cholesterol 177.1, Sodium 253.4, Carbohydrate 84.8, Fiber 5, Sugar 3, Protein 19.1
PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA
This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
Provided by MISS AMY
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
- Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
- Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g
RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO AND PINE NUTS
I found this on the Eating Well website amonst their diabetic friendly recipes. I haven't tried this one yet but it sounds like a real winner.
Provided by Realtor by day
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
- Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
- Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Facts : Calories 79.1, Fat 4.6, SaturatedFat 0.5, Sodium 79.9, Carbohydrate 9.2, Fiber 3.4, Sugar 3.9, Protein 2.8
PROSCIUTTO-WRAPPED VEGETABLES WITH PARMESAN
It's time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they're great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of salted water to a boil over high heat. Place a large bowl of ice water near the stove. Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water. Let cool for 2 minutes, then drain on a towel and reserve. Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
- Working with 1 slice at a time, cut the prosciutto slices in half lengthwise. Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends. Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way. Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
- Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings. Drizzle the oil over the bundles.
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