Prosciutto Parmesan Stock Recipes

Steps:

• In a Dutch oven, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots and 7 cups water. Bring to a simmer over medium-low heat. Simmer for 45 minutes, skimming any foam comes to the surface. Strain the broth and set aside.
• Meanwhile, in a small saucepan, add the farro and water to cover by 1 inch. Add the salt and bring to a simmer over medium heat. Cover and simmer until the farro is tender and most of the water is absorbed, about 20 minutes. Drain off any excess water and set aside.
• In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring often, until deep golden brown, 10 minutes. Deglaze with the Marsala. Add the cooked farro and the prosciutto broth, and bring to a simmer. Add the spinach and stir until wilted, 2 to 3 minutes.
• Serve the soup in bowls. Top with Parmesan crisps if using.

Steps:

• Preheat over to 450 degrees F.
• In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined.
• Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter.
• Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown.

Steps:

• Combine some prosciutto rinds or ends (or 4 ounces sliced prosciutto), a few pieces of Parmesan rind, 2 crushed garlic cloves, a rosemary sprig and 6 cups water.
• Bring to a boil, simmer, then strain.

Steps:

• For the gnocchi: Whisk together the ricotta, egg, lemon zest, Parmigiano-Reggiano, salt and pepper in a medium bowl until smooth. Add the flour and mix until a soft, slightly wet dough forms, adding more flour if needed. Remove the dough to a lightly floured surface and gently knead until the dough just comes together. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 15 minutes and up to 1 day.
• With lightly floured hands, shape the dough on a well-floured surface into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Arrange in a single layer on a lightly floured parchment-lined baking sheet.
• Bring a pot of salted water to a boil. Cook the gnocchi, in batches if needed, until they float, 2 minutes. Drain well.
• For the corn sauce: Heat the oil in a medium saucepan over medium heat, add the garlic, shallots and chile and cook until soft, about 2 minutes. Add the corn and saute for 5 minutes.
• Add the chicken stock, bring to a boil and cook until the corn begins to soften, about 10 minutes. Remove the corn to a blender with a slotted spoon and add 1/2 cup of the cooking liquid. Blend on low speed, pulsing a few times, until smooth, adding more liquid if necessary to create a sauce consistency.
• Strain the sauce through a fine-mesh strainer into a clean small saucepan and bring to a simmer. Cook until warmed through and thickened, about 15 minutes.
• For the prosciutto: Heat the oil in a small saute pan until it begins to shimmer. Fry the prosciutto one slice at a time until crisp, about 1 minute.
• Remove the prosciutto to a plate lined with paper towels and season with pepper. Let cool slightly and crumble into pieces.
• To serve: Melt the butter in a large saute pan over medium heat until it begins to turn a light amber color. Add the drained gnocchi and cook until lightly golden, 1 1/2 to 2 minutes. Season with salt and pepper.
• Spoon some of the sauce into shallow bowls and top with the gnocchi. Garnish with shaved Parmesan, crumbled prosciutto and basil.

Steps:

• Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot.
• While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside.
• Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)
• While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside.
• Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl.
• Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
• Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet.
• Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
• Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated Parmesan cheese, if you can wait!