Ham On Ciabatta With Caramelized Mushrooms And Sweet Pea Shoots Recipes

Steps:

• Rinse the pea shoots thoroughly in cold water twice, lightly drain.
• In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
• Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

Steps:

• Slice each of the 4 pieces of ciabatta bread horizontally in half.
• Heat a skillet over medium-low heat; add oil. Cook and stir onion in the hot oil over low heat until onion begins to soften and lightly brown, 10 to 15 minutes. Add mushrooms; cook and stir until tender and browned, 5 to 10 minutes more. Add pea shoots and cook until wilted, 2 to 3 minutes. Remove skillet from heat.
• Open the ciabatta pieces, creating 4 sandwiches. Evenly distribute the pea shoot mixture among the bottom pieces of each sandwich; add 1 slice Muenster cheese and 3 slices deli ham. Replace the top pieces of ciabatta to make a sandwich.

Steps:

• Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
• Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
• Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
• In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
• Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.

Steps:

• Fill rolls with remaining ingredients.

Steps:

• Preheat the oven to 200 °C.
• Cut the ciabatta lenghtwise in half.
• Put some olive oil on both sides of the bread (inside).
• Put parma ham, tomatoes and mozarella cheese on one side top with pepper to taste and put the basil leaves on top.
• Put the other side of the bread on top.
• Put in the oven for about 10 minutes or until the cheese starts to melt.
• Eat while it's still warm and Enjoy!

Steps:

• In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.
• In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.
• In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.