Prosciuttoandparmigianopuffs Recipes

CRISPY PROSCIUTTO

Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 1 cup (crumbled)

Number Of Ingredients 1

Crispy Prosciutto image

Steps:

Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

Ingredients

12 slices prosciutto (about 6 ounces total)

PROSCIUTTO AND PARMESAN PUFF PASTRY

These are quick and easy hors d'oeuvres. I'm going to serve them with a glass of prosecco to guests before the big Thanksgiving meal because they can be made up to 2 days ahead and are light enough to not kill appetites. This is the recipe as printed in either Bon Appetit or Cooking Light (sorry, can't remember). The puff pastry here in Italy is a different size so mine made about 60 little one-bites.

Provided by Elisabetta47

Categories European

Time 26m

Yield 30 pieces, 10 serving(s)

Number Of Ingredients 4

Prosciutto and Parmesan Puff Pastry image

Steps:

Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
Wrap in plastic. Repeat with the second half sheet of pastry.
Refrigerate until firm, at least 3 hours and up to 2 days.
When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
Transfer to racks and cool slighty. Serve warm.

Nutrition Facts : Calories 174.8, Fat 12, SaturatedFat 3.8, Cholesterol 25.2, Sodium 182.9, Carbohydrate 11.4, Fiber 0.4, Sugar 0.3, Protein 5.3

Ingredients

1 sheet frozen puff pastry, thawed (half of 17.3 package)
4 ounces prosciutto, thinly sliced
3/4 cup parmesan cheese, packed (about 2 1/2 oz.)
1 egg, beaten to blend

PROSCIUTTO PURSES

Provided by Giada De Laurentiis

Categories appetizer

Time 1h5m

Yield 36 purses, 12 servings

Number Of Ingredients 4

Prosciutto Purses image

Steps:

Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time. Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive. It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.

Ingredients

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

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