PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
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 PURSES
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 36 purses, 12 servings
Number Of Ingredients 4
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.
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
- Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
CRISPED PROSCIUTTO
Baking prosciutto transforms the silky slices of meat into crisp sheets reminiscent of bacon.
Provided by Martha Stewart
Categories Appetizers
Time 30m
Yield Makes 16
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees. Arrange prosciutto slices on a bakingsheet. Bake until browned and crisp, about 12 minutes. Let cool.
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
PROSCIUTTO WITH FRESH FRUIT
Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.
PROSCIUTTO PASTA TOSS
Make and share this Prosciutto Pasta Toss recipe from Food.com.
Provided by Hotmitts Houlihan
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas into the same pot during the last 3 minutes left for linguini to cook.
- Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender.
- Stir in prosciutto.
- Drain linguine; add to skillet and toss to coat.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393.8, Fat 11.4, SaturatedFat 2.2, Cholesterol 3.7, Sodium 81.8, Carbohydrate 59.7, Fiber 3.1, Sugar 2.1, Protein 12.3
PROSCIUTTO PASTA
Make and share this Prosciutto Pasta recipe from Food.com.
Provided by Emilia Murphy
Categories One Dish Meal
Time 17m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini to package instructions.
- In a fry pan on med-high heat cook garlic and rosemary in oil until fragrant.
- Cut up the prosciutto into small strips.
- Add to garlic and rosemary. Cook until browned.
- Add the butter and cheese.
- Take off heat and toss with the tortellini.
- Garnish with black pepper and more parmesan cheese.
Nutrition Facts : Calories 575, Fat 31.8, SaturatedFat 12.3, Cholesterol 75.3, Sodium 572.8, Carbohydrate 54.4, Fiber 2.3, Sugar 1.2, Protein 18.7
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