Skewers Of Lamb Prosciutto And Sage Recipes

Steps:

• Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside until ready to grill.
• Heat an indoor electric grill to highest setting. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp. To pan fry shrimp, heat a nonstick skillet over medium high to high heat, and sear shrimp 3 minutes per side. Serve 3 shrimp per person with potato watercress salad and green bean salad.
• Serving suggestions: .

Steps:

• Heat oven to 220C/fan 200C/gas 7. Thread the ingredients onto skewers in the following order for tastiest results: lemon, bay leaf, prosciutto, bread, steak, lemon, bay leaf, prosciutto, bread, steak, bay leaf - you will have 12 skewers. Put them on a baking sheet and drizzle with olive oil. Can be prepared a day ahead and kept in the fridge.
• Sprinkle with the herbs, and seasoning if you want to. Roast for 5 mins then turn and cook a further 3 mins or until the bread is crisp and the steak cooked.

Steps:

• 1 In a Dutch oven just large enough to hold the lamb shanks in a single layer, or another deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the lamb shanks dry. Brown them well on all sides, turning the pieces with tongs, about 15 minutes. Tip the pan and spoon off the excess fat. Sprinkle with salt and pepper. 2 Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon. Bring to a simmer and cook 1 minute. 3 Add the rosemary and broth and bring the liquid to a simmer. 4 Partially cover the pan. Reduce heat to low. Cook, turning the meat occasionally, until the lamb is very tender when pierced with a fork, about 1 1/4 to 1 1/2 hours. 5 While the lamb is cooking, in a medium saucepan, combine the peppers, butter, and 2 tablespoons of water over medium heat. Cover and cook 10 minutes, or until the vegetables are almost tender. 6 Add the softened peppers and the prosciutto to the lamb along with the parsley. Cook uncovered over medium heat until the peppers are tender, about 5 minutes. 7 With a slotted spoon, transfer the shanks and peppers to the warmed platter. Cover and keep warm. If the liquid left in the pan is too thin, raise the heat to high and boil until reduced and slightly thickened. Taste and adjust the seasoning. Pour the sauce over the lamb and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1 In a large bowl, combine the veal, oil, lemon juice, and salt and pepper to taste. Cover and marinate at least 1 hour and up to 3 hours. 2 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. 3 Thread the veal, onion, mushrooms, sausage, and sage leaves alternately on 8 short skewers. 4 Grill or broil the skewers, turning them frequently, for 6 minutes or until browned on all sides and the sausages are cooked through. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
• Transfer 1/2 cup marinade to small bowl; reserve for sauce.
• Cover and chill.
• Place leg of lamb in 2-gallon resealable plastic bag.
• Pour remaining marinade into bag; seal.
• Turn bag to coat, arranging lamb in 1 flat piece.
• Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
• Combine reserved 1/2 cup marinade and beef broth in small saucepan.
• Boil until reduced to 3/4 cup, about 12 minutes.
• Cool, cover, and chill.
• Prepare barbecue (medium heat).
• Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
• Open lamb like book and sprinkle on both sides with salt and pepper.
• Transfer lamb to grill.
• Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
• Transfer to work surface; let rest 10 minutes.
• Rewarm sauce.
• Whisk in butter and remaining 1 tablespoon chopped sage.
• Season to taste with salt and pepper.
• Thinly slice lamb against grain. Transfer to platter.
• Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.

Steps:

• Preheat the oven to 400 degrees F.
• In a skillet, heat the olive oil until almost smoking.
• Add the bread cubes and fry lightly on all sides.
• Remove to a plate lined with paper towels to drain.
• Thread 4 wooden skewers with bread cubes, prosciutto, lamb and sage leaves until all ingredients are used up.
• Season with salt and pepper, to taste, and place on a broiling pan.
• Broil in the oven or grill 15 minutes or until all ingredients are crisp.

Steps:

• 1 Sprinkle both sides of the veal with salt and pepper. Place 1 sage leaf on each piece. Top with the prosciutto slices. With toothpicks, pin the meats and sage together. 2 In a large heavy skillet, melt 1 tablespoon of the butter with the oil over medium-high heat. Add half the veal pieces and cook until browned on one side, 3 to 4 minutes. Turn the veal and cook until browned, about 3 minutes. Transfer the meat to a serving dish and keep warm. Repeat with the remaining veal. 3 Add the wine and cook over high heat, scraping the pan until the liquid is slightly syrupy. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
• Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
• Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
• Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
• Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).

Steps:

• Press two sage leaves onto each steak and wrap the steak with a slice of prosciutto. Dust in flour, dip in egg and coat with polenta.
• Heat oil in pan over high heat, cook each steak 3-4 minutes each side.
• Serve with your favourite accompaniments.

Steps:

• 1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Put a pot of salted water on to boil.
• Melt butter in a large skillet over medium to medium/high heat.
• Add prosciutto and let cook for 5 minutes.
• Add chopped roma tomatoes and cook for 4 more minutes.
• Add chopped sage and pepper.
• Add your ravioli to the boiling water.
• Add heavy cream to your tomato/prosciutto mixture and stir well.
• Bring just to a boil and lower heat to a high simmer.
• As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
• Add cheese and gently toss to coat.
• Serve with a green salad and garlic breadsticks.