GRILLED CHEESE & PROSCIUTTO
Using a bread other than the expected white loaf is key to these crowd-pleasers. Thankfully, my local market in mid-Missouri carries kalamata olive bread. If you are unable to locate it, herbed Italian bread will work. -Amy Dodson, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 5
Steps:
- Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 497 calories, Fat 30g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1590mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
GRILLED SCALLOPS WRAPPED IN PROSCIUTTO
With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
- Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
- Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.
VEAL WITH PROSCIUTTO AND SAGE
Categories Sauté Veal White Wine Prosciutto Sage Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
- Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
- Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.
GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
- Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
- In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
- Have the grill preheated to medium-high.
- Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
- In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.
GRILLED PROSCIUTTO WRAPPED VEAL
I saw this on Licence to Grill on Food Network Canada. We love veal and are always looking for new ways to cook it. I have not yet tried this recipe but if you do please let me know.
Provided by mell_2
Categories Veal
Time 14h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Marinade.
- Combine marinade ingredients in blender, pour in oil as blending and puree until smooth. In a large sealable bag, add marinade and veal. Refrigerate 12-24 hours.
- Veal.
- Remove veal from marinade, lay flat and pat dry. Place the veal on a large piece of plastic wrap, cover with another piece of plastic wrap. Lightly tenderize the veal.
- On a large piece of plastic wrap place slices of proscuitto. Place the unwrapped piece of veal in centre of proscuitto, drizzle with oil and season with pepper. While lifting the plastic wrap gently, encase the veal. Wrap again tightly with more plastic and let it set up in the fridge for 15 minutes.
- Bring veal to room temperature before grilling. Remove the plastic wrap.
- Place a drip pan under the grill rack and add rosemary and white wine. Prepare grill for indirect heat by heating only one side of the grill to high and close lid.
- Preheat grill to 350ºF/175ºC.
- Place veal on the grill side with no direct heat and grill for one hour, until the internal temperature reads 150ºF on a meat thermometer. Remove from grill and cover with foil. Let rest for 15 minutes before slicing.
Nutrition Facts : Calories 404.3, Fat 20.7, SaturatedFat 7.3, Cholesterol 134.5, Sodium 150.1, Carbohydrate 4.4, Fiber 0.4, Sugar 1.4, Protein 32.5
GRILLED AND STUFFED VEAL CHOP
Steps:
- Preheat the grill to high.
- Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
- Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.
GRILLED PROSCIUTTO WRAPPED ASPARAGUS
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Trim the ends off of the asparagus spears and place in a large bowl or pan and cover with cold water and let stand for 1 hour. This will allow the asparagus to absorb a little moisture and stay crisp & moist when grilling. Drain asparagus. Drizzle asparagus with a little olive oil and balsamic vinegar. Not too much just a little, add minced garlic and season to taste with freshly ground black pepper. Gently mix to evenly coat the asparagus. Lay a slice of prosciutto vertically (short end at the bottom) on a flat work surface. Place one seasoned asparagus spear across the middle of the prosciutto at the bottom end and roll up the asparagus tightly in the prosciutto. Repeat with remaining asparagus. Line up 4 prosciutto wrapped asparagus spears.
- Skewer the 4 spears together, 2 skewers per group of 4 wrapped asparagus.
- This will make it easier to grill the asparagus. Repeat until you have 6 skewers of 4. They end up looking like little rafts of prosciutto wrapped asparagus.
- Preheat grill to medium high 450-550° F. Cook asparagus until tender and prosciutto crisps, about 3-4 minutes per side.
- Remove from grill, drizzle with a little extra olive oil and balsamic vinegar and serve immediately with grilled Tony Roma's BBQ Baby Back Ribs.
VEAL ROLLS
Steps:
- Mix prosciutto, ground veal, onion, parsley, garlic, salt and pepper.
- "Staff" cutlets by rolling them around the proscuitto and veal mixture and tie with a string.
- Brown the veal rolls in butter and oil over high heat. Turn until browned all around.
- Add chicken broth and wine to pan. Reduce heat to medium and let simmer, covered, about 20 minutes. Remove string. Serve with mustard, mayonnaise.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 465 milligrams, Sugar 1 gram, TransFat 0 grams
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
VEAL ASPARAGUS BUNDLES
Salty prosciutto, nutty Asiago cheese and succulent veal scalloppine come together to make this appetizer wonderful for outdoor entertaining.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
- Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
- Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
- Let sit for 5 minutes. Slice each roll into 6 pieces.
Nutrition Facts : Calories 33.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 15.5, Sodium 16.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 4
More about "grilled prosciutto wrapped veal recipes"
VEAL SALTIMBOCCA WITH PROSCIUTTO AND SAGE - INSIDE THE …
From insidetherustickitchen.com
Ratings 5Calories 491 per servingCategory Main Course
- Place the veal cutlets between two sheets of plastic wrap (cling film) and gently beat with a rolling pin or meat mallet until 1/4 of an inch thin.
- Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
- Dip the cutlets in flour on each side and shake gently to get rid of any excess flour. Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
- Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
VEAL INVOLTINI WITH PROSCIUTTO AND PARMESAN RECIPE | BON …
From bonappetit.com
3.8/5 (39)Author David DownieServings 4Estimated Reading Time 2 mins
- Sprinkle each scaloppine with 1/4 tsp. thyme, 1/4 tsp. rosemary, and pepper (do not add salt). Top each with 2 basil leaves, 2 mint leaves, 1 slice prosciutto, and 1/8 of the cheese. Roll up tightly; secure with a toothpick or tie crosswise with 2 pieces of kitchen twine spaced about 1" apart. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add 1/2 tsp. thyme, 1/2 tsp. rosemary, sage leaves, bay leaves, and garlic to skillet. Stir until garlic begins to brown, about 1 minute. Remove from heat; add brandy. Return to heat and cook until slightly reduced, about 2 minutes (brandy may ignite). Reduce heat to medium-low; add cream. Return rolls to skillet; simmer until sauce thickens, about 2 minutes. Turn rolls. Cover; simmer until cheese melts, about 4 minutes. Remove toothpicks or twine.
- Place 2 rolls on each of 4 plates. Season sauce with salt and pepper, spoon sauce over rolls, and serve.
CLASSIC VEAL SALTIMBOCCA RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
PROSCIUTTO WRAPPED VEAL ROULADE - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
PROSCIUTTO-WRAPPED BAKED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
PROSCIUTTO-WRAPPED VEAL CUTLETS WITH PARMESAN RECIPE
From eatsmarter.com
EASY VEAL SALTIMBOCCA | KETO-FRIENDLY RECIPE - GIRL CARNIVORE
From girlcarnivore.com
HOUSE & HOME - PROSCIUTTO-WRAPPED VEAL TENDERLOIN …
From houseandhome.com
Estimated Reading Time 3 mins
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO RECIPE (WITH THE
From youtube.com
PROSCIUTTO-STUFFED PORK TENDERLOIN | RICARDO
From ricardocuisine.com
GRILLED PROSCIUTTO WRAPPED ASPARAGUS - SKINNYTASTE
From skinnytaste.com
BLACKBERRY AND PROSCIUTTO GRILLED CHEESE | METRO
From metro.ca
SALTIMBOCCA WITH GRILLED RADICCHIO | THE COOK UP | SBS FOOD
From sbs.com.au
PROSCIUTTO-WRAPPED PARMESAN CHICKEN | RICARDO
From ricardocuisine.com
THIS EASY PROSCIUTTO-WRAPPED CHICKEN IS A REAL SHOWSTOPPER
From thekitchn.com
#course #main-ingredient #main-dish #beef #veal #meat
You'll also love