PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
PROSCIUTTO-WRAPPED BREADSTICKS
Provided by Trisha Yearwood
Categories appetizer
Time 25m
Yield 12 breadsticks
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
- Mix the Parmesan and cayenne together until well combined.
- Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
- Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.
POTATO CAKE
Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.
Provided by Dave Silsby
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
- Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.6 g, Cholesterol 171.8 mg, Fat 28.5 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 16.9 g, Sodium 1226.3 mg, Sugar 3.7 g
PROSCIUTTO AND POTATO CAKES
A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.
Provided by Tisme
Categories Lunch/Snacks
Time 40m
Yield 24 Patties, 24 serving(s)
Number Of Ingredients 13
Steps:
- Make the mashed potato first (using the mash ingredients) and allow to cool.
- Add the egg, green onions prosciutto and garlic to the cooled potato.
- Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
- Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.
Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 51, Sodium 149, Carbohydrate 17.5, Fiber 1.6, Sugar 1.3, Protein 4.6
PROSCIUTTO & ROSEMARY POTATOES
These simple canapés are small but perfectly balanced
Provided by Good Food team
Categories Canapes, Dinner
Time 45m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium
PASTA WITH PROSCIUTTO AND PEAS
This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
POTATO PANCAKES WITH SCALLIONS AND PROSCIUTTO
Provided by Marialisa Calta
Categories side dish
Time 15m
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees. Line a cookie sheet with paper towels and another with aluminum foil.
- Peel the potatoes and grate with a grater or the shredding blade of a food processor. Place the potatoes in a bowl, adding the scallions, prosciutto, eggs, flour and pepper. Mix to blend, adding a little more flour if it is too liquid.
- In a deep skillet or frying pan, add enough oil to reach a depth of about 1/4 inch. Heat to about 350 degrees on a frying thermometer. Drop full tablespoons of the potato mixture into the hot oil, flattening each mound with a spatula. Fry about 1 minute on each side, or until golden brown and crisp. Remove with a slotted spoon, drain on the paper-towel-lined cookie sheet, then arrange in one layer on the aluminum-foil-lined sheet. Change the paper towels as they absorb the oil. Place the cooked pancakes in the oven to keep warm. Continue frying, adding more oil as necessary. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA, PROSCIUTTO, AND POTATO PIE
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata, and Calabria.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Bake potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel potatoes; discard skin. Mash with a potato masher. Stir potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press potato mixture evenly into bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.
- Bring milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in chile. Whisk in eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.
- Heat oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.
- Stir pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.
POTATO BAKE WITH PROSCIUTTO
Make and share this Potato Bake With Prosciutto recipe from Food.com.
Provided by Stacelee
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
- Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
- Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
- Pour over 2 cups vegetable stock.
- Bake for 45 minutes.
Nutrition Facts : Calories 410.5, Fat 11.8, SaturatedFat 6.2, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 65.5, Fiber 7.5, Sugar 5.6, Protein 12.8
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