Tag Archives: Prosciutto

ASPARAGUS WITH PROSCIUTTO AND EGG

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  • 3 large eggs;
  • 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
  • ¼ cup of dry bread crumbs;
  • 4 tablespoons of extra-virgin olive oil;
  • 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
  • Salt and ground black pepper.

 Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

 Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

 Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.

 

Ragu Michelle’s

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Ingredients

  • 1 small onion, finely chopped
  • 4 ounces’ butter
  • 6 ounces’ prosciutto, thickly sliced, and cut into strips
  • 1 cup dry white wine
  • 8 ounces’ mushrooms, any variety, sliced
  • 1 cup heavy cream
  • 12 ounces’ peas, thawed if frozen
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmigiano
  • 1 pound fettuccine

 Instructions:  Cook Time: 30 minutes, Serves 4-6

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.

Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.

Serve immediately with a sprinkle of Parmigiano and fresh black pepper.

 

Fettuccine with Prosciutto and Egg

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Ingredients:

1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,

3 eggs
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste

Instructions: Total time: 30 minutes

In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat

In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.

Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.

Serve immediately with a sprinkle of Parmigiano and black pepper.

ASPARAGUS WITH PROSCIUTTO AND EGG

Posted on by
  • 3 large eggs;
  • 1 & ½ ounces of Prosciutto, preferably San Daniele, in about two thin slices;
  • ¼ cup of dry bread crumbs;
  • 4 tablespoons of extra-virgin olive oil;
  • 1 & ½ pounds medium-thick asparagus, peeled and ends snapped off; and
  • Salt and ground black pepper.

Place eggs in a pot of water, bring to a boil, and remove from heat, cover and let sit for 6 minutes. Yolks will be set but not fully hard. Remove from the pot and set aside. Roll up the Prosciutto and cut into chunks and place in a food processor with the breadcrumbs and pulse until fairly fine.

Heat 2tablespoons of oil in a skillet, add the Prosciutto mixture and sauté on medium heat, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add the asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them and mix them in a bowl with the remaining olive oil and season with salt and pepper.

Arrange the asparagus on a serving plate, scatter Prosciutto crumbs over them and spoon on the eggs.

 

 

 

 

 

PASTA DOMENICA

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  • 1 # pasta

  • ¼ # prosciutto

  • 1 package frozen peas

  • 1 pint light cream

  • 6 medium Roma tomatoes

  • ½ stick butter

  • Freshly grated parmesan cheese

  • Salt and pepper

  • Dash of nutmeg

Melt ½ of butter.  Add tomatoes and cook about 6 minutes.  Add salt and white pepper and nutmeg.  Add prosciutto, peas, and 2/3 of cream.  Add cheese and stir on simmer for a few minutes

BEEF GIOVANNI’S BRACIOLE

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  • Four 4 OZ FILETS

  • Salt and pepper

  • Pesto (recipe follows)

  • 4 thin slices of prosciutto

  • Olive oil

  • Flour

  • 2 cups sliced mushrooms

  • 1 cup rich red wine

  • 1 cup tomato sauce

Pound each filet as thin as possible
without tearing meat.  Lightly salt and
pepper the pounded meat.  Brush the filet
with pesto and lay a thin slice of prosciutto on top.  Fold each side into the center without overlapping the meat.  Then from the
bottom roll up tight.  Cover the bottom
of a heavy non-stick skillet with olive oil.
Heat the oil for a few minutes.
Lightly cover the braciole with flour.
Brown both sides in the olive oil.
Add mushrooms and simmer until wilted.
Gently stir in red wine and tomato sauce.  Add one teaspoon of pesto and simmer  for 5 to 10 minutes depending on desired temperature of meat.

 Pesto

 ½ cup basil roughly chopped

½ cup parsley roughly chopped

1 cup extra virgin olive oil

¼ cup pine nuts toasted

3 large garlic cloves

Salt and pepper

¼ cup parmigiano reggiano cheese. 

Add all ingredients except cheese to
food processor and blend to a fine puree.
After blending ingredients, stir in cheese.  For best results, serve ASAP.  Pesto can be frozen and used as needed, but avoid keeping in refrigerator for long periods of time.