Tag: Prosciutto

Antipasto Skewers

Note: I was sent samples of Rovagnati Charcuterie Trio in order to make these Antipasto Skewers. Opinions are mine alone.

I love a handheld party appetizer. And I also love a charcuterie or cheese board. So it should come as no surprise that I think Antipasto Skewers are absolutely delightful.

Luckily, Rovagnati gave me the perfect excuse to share this recipe for Antipasto Skewers, featuring their Charcuterie Trio!

source: rovagnati.us

Rovagnati, the renowned charcuterie company committed to preserving Italian traditions, recently introduced their No-Nitrites-Ever Salami Line and their Antipasto Italiano Trio. Crafted at Rovagnati’s U.S. factory, the No-Nitrites-Ever Salami Line utilizes selected noble cuts of the finest meat, following a USDA-approved Italian curing and fermentation method. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati’s heritage.

source: rovagnati.us
source: rovagnati.us

Rovagnati sent me samples of two of their Trios: The Charcuterie Trio and The Salami Trio.

  • The Charcuterie Trio includes sliced Prosciutto Crudo, Salame Milano, and Salame Napoli
  • The Salami Trio includes Salame Milano, Hot Soppressata, and Salame Napoli

Both Trio’s are the perfect size for making Antipasto Skewers; one 6 oz container is enough for about 9 skewers. I used the Charcuterie Trio below, but you can easily substitute in the Salami Trio.

Equipment (paid links):

Ingredients (makes approximately 18 skewers, multiply as needed):

  • 1 (9 oz container) cheese tortellini
  • 1/4 cup Italian dressing (homemade or store bought)
  • 1/2 cup balsamic vinegar
  • 1 (16 oz jar) roasted red peppers
  • 2 (6 oz containers) Rovagnati Charcuterie Trio
  • 1 pint cherry tomatoes
  • ~1/2 cup fresh basil leaves
  • 1 (12 oz jar) marinated artichoke hearts
  • 1 (12 oz container) marinated mini mozzarella balls
  • 1 (8 oz container) pitted olives (I used Castelvetrano olives)

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Prosciutto Asparagus and Quail Egg Tarts

Note: I was sent some quail eggs from Spring Creek Quail Farms in order to write this post. Opinions are mine alone.

I love a recipe that looks fancy, but really takes minimal effort, like this recipe for Prosciutto Asparagus and Quail Egg Tarts, adapted slightly from a Spring Creek Quail Farms recipe, created by Chef Andrea Monzon. When Spring Creek Quail Farms contacted me with a bunch of quail egg recipes, I jumped at the opportunity!

Spring Creek Quail Farms, a small, family-owned, zero-waste farm in Saint Anns, Ontario, offers a small but powerful, nutritious alternative in the Egg aisle: quail eggs. Quail eggs have long captivated food enthusiasts with their exquisite taste, enticed health-conscious consumers with their remarkable nutritional benefits and have been viewed as a delicacy by many communities. Spring Creek Quail Farms eggs can be found in multiple stores across the US and Canada.

Quail eggs are an easy and effective way to elevate really any recipe where you’d use eggs. The quail eggs, buttery puff pastry, tangy goat cheese, salty prosciutto, and fresh asparagus result in an absolutely delicious dish that can be served either as an appetizer or as a smaller main course.

Ingredients:

  • 1 sheet puff pastry
  • 1 (4 oz log) goat cheese
  • ~40 pencil asparagus spears
  • 4 slices prosciutto, torn into pieces
  • 1 tablespoon milk
  • 8 quail eggs
  • chives, chopped, to taste

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Herb Rice with Peas Prosciutto and Ricotta

Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!

Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.

I adapted this recipe slightly from a New York Times Cooking recipe from Emily Nunn.

Ingredients:

  • 1 (10 oz) bag frozen peas
  • 1/2 cup olive oil
  • the zest and juice of 2 lemons
  • 1/4 teaspoon red pepper flakes
  • 1/2 a red onion, halved
  • 4 cups water
  • 2 cups white rice
  • salt, to taste
  • 1/2 cup lightly packed fresh basil
  • 1/2 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh parsley
  • ~5 fresh chives
  • 3-4 oz fresh ricotta
  • 18 slices prosciutto (omit to make vegetarian)
  • black pepper, to taste

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Prosciutto Pizza

Note: I was sent a non-stick pro pizza pan, complete grate & slice set, and a 4″ pizza wheel from OXO to make this post. All opinions are my own.

My husband grew up on Long Island, so it’s probably no surprise that one of his favorite foods is pizza. I’ve made a few different types of pizza on my blog, including this yummy pan pizza. This time, with the help of OXO, I decided to make a thin crust pizza.

OXO has a bunch of tools to make pizza making super simple. Their Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability. The Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. The set helps prep all your toppings for your pizza including slicing veggies and grating both hard and soft cheeses. I actually used the julienne slicing surface for this salad I made last week. The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

Pizza is a great weeknight meal, and can be made in under 30 minutes!

We decided to keep it relatively simple, but you can add whatever you’d like on top. This pizza is topped with a homemade pizza sauce, mozzarella and fontina cheese, and prosciutto slices. After cooking, I garnished it with some freshly grated parmigiano reggiano, and thinly sliced fresh basil.

Ingredients:

  • store-bought pizza dough
  • 1 cup tomato puree
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 3 oz shredded mozzarella cheese
  • 1 oz shredded fontina cheese
  • 1 oz prosciutto
  • 1 tablespoon freshly grated parmigiano reggiano
  • 1 tablespoon fresh basil, thinly sliced

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Slow Cooker Braciole

My mom recently put in a request for braciole. And by put in a request, I mean she went to Esposito’s in the Italian Market, purchased braciole, and told me I was going to make it. So. Slow Cooker Braciole it is!

I was excited to try; I’ve never made braciole before. Braciole is a thinly pounded meat that is topped with a filling and then rolled up and secured either with string or toothpicks. The rolled meat is browned and then added to a tomato sauce to cook.

I have to let you know. Braciole is a labor of love. There is so much prep work! The version I am sharing below is a recipe from a family friend that my parents have been using for years. I decided to make it in my slow cooker so that I could leave and run some errands while it cooked. Because of the prep work involved though, this is definitely a weekend meal.

Ingredients:

For Braciole:

  • 3 eggs, hardboiled, diced
  • 2 russet potatoes, boiled and diced
  • 1 green bell pepper, finely diced
  • 1 onion, finely diced
  • 1 lb mushrooms, finely chopped
  • 1/3 cup chopped parsley
  • 1/4 cup grated Romano cheese
  • 1/4 cup Italian breadcrumbs
  • 8 pieces of braiole, or 2 lbs top round, cut into half inch thick slices
  • 8 slices prosciutto
  • 1 tablespoon olive oil

For Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/3 cup dry red wine
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 bay leaf
  • 2 (26 oz) cans crushed tomatoes
  • 1 (26 oz) can strained tomatoes

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Dubliner Cheese Toasties with Prosciutto and Tomato

Note: I was sent a coupon for a Kerrygold Product through Cooking Light Bloggers’ Connection. Opinions are mine alone.

We’ve had a rainy few days around Philly. Whenever there is crummy weather, there is only one meal that will suffice: Grilled Cheese!

Kerrygold has a nicely upgraded version of grilled cheese on their website (adorably named “toasties“) made with their Dubliner Cheese, an aged cow’s milk similar to cheddar. These Dubliner Cheese Toasties with Prosciutto and Tomato are topped with prosciutto, arugula, and tomato slices, yum!

Kerrygold products are a favorite of mine, you can always find a bit of gold shimmering from my butter dish. Their cheese is also amazing!  The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. (I’ve used Kerrygold’s Garlic and Herb Butter and my trusty Dubliner Cheese before in this post for Spinach-Chive Potato Bites.)

 

Ingredients (makes one sandwich):

  • 2 slices marble rye
  • 2 1/2 ounces Dubliner Cheese, thinly sliced
  • 1/2 ounce thinly sliced prosciutto
  • 1/4 cup arugula leaves
  • 2 to 3 slices tomato
  • Salt and pepper, to taste
  • 2 teaspoons Kerrygold Irish Salted Butter, at room temperature

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Stuffed Chicken and Herb Gravy with Creamy Polenta

I am seriously starting to think that Cooking Light has a way to read my thoughts. It’s like they know exactly what ingredient I want to work with next, or a particular product I might be craving, like this recipe for Stuffed Chicken and Herb Gravy. And I don’t mind that one bit.

The latest issue has a recipe for Stuffed Chicken and Herb Gravy with Creamy Polenta that upon seeing in the magazine, I immediately put on my boots, coat, hat, scarf, gloves, etc. etc. and headed for the supermarket, despite the slippery and freezing walk I had ahead of me (it’s a whopping 5 blocks away, but I still managed to almost fall a good 3 times). And I have to tell you, it was worth it.

(I posted this photo to Instagram before I left for the supermarket. hehe)

Chicken breasts stuffed with prosciutto and provolone, over creamy polenta, topped with an herb gravy… What’s not to like? The recipe suggested making it with bacon green beans, but we had some Brussels sprouts in the freezer that I wanted to use so I substituted them in instead.

Ingredients:

CHICKEN AND GRAVY:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 very thin prosciutto slices (about 1/2 ounce), halved
  • 4 (2/3-ounce) slices reduced-fat provolone cheese
  • 1 tablespoon canola oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock, divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh tarragon

POLENTA

  • 2 cups 1% low-fat milk
  • 1/3 cup unsalted chicken broth
  • 1/2 cup uncooked polenta (I just used yellow corn meal)
  • 1/4 teaspoon kosher salt
  • BACON BRUSSELS SPROUTS
  • 12 ounces frozen Brussels sprouts
  • 3 tablespoons water
  • 2 bacon slices, chopped
  • 1/8 teaspoon black pepper

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Prosciutto Fig and Arugula Flatbread

!This weekend, I attended a conference in Philadelphia. As a “local blogger” I received quite a few food perks due to my proximity to the conference. I was sent home with a case of Gerolsteiner Mineral Water, a whole watermelon (and a heavy one at that!), and a case of fresh California Mission Figs. Poor me, right? 🙂

So. Figs don’t last terribly long which means I might have a few fig posts in a row. But figs are so much more versatile than you expect and can be really quite fantastic in a savory dish, especially in this Prosciutto, Fig, and Arugula Flatbread!

Flatbreads are a great weeknight meal, although you have to let your dough sit out at room temperature for at least an hour. So, more specifically, they are great for nights where you get home in time to leave out the dough, go do some chores/errands, and then want to whip up a quick meal.

Whenever I think of figs, my mind immediately goes to bacon-wrapped figs (I’ve done a post in the past with bacon-wrapped dates which I used as a substitute for figs in case you have any interest), which can be easily translated from an appetizer into a main meal by turning the recipe into a flatbread. When visiting my boyfriend’s brother last summer,  they made us an absolutely delicious grilled flatbread with prosciutto, figs, and goat cheese which was my inspiration for this dish. I added some baby arugula and a balsamic reduction as well to give it a little more bite.

Ingredients (serves 2 as a main dish and 4 as an appetizer):

  • 1/2 cup balsamic vinegar
  • 8 oz dough, at room temperature
  • cornmeal for dusting (or flour)
  • olive oil
  • 6 oz crumbled goat cheese
  • 3-4 mission figs, thinly sliced
  • 1 oz prosciutto, torn into thin strips
  • 1/4 cup lightly packed baby arugula
  • salt and pepper, to taste
  • grated Parmesan cheese, to taste

Continue reading Prosciutto Fig and Arugula Flatbread

Artichoke and Arugula Pizza with Prosciutto

This weekend, I was looking for a quick meal to feed myself and a bunch of friends. I wanted something that doesn’t really involve a sit-down meal but would fill everyone up. Homemade pizza is perfect for situations like this. You can add whatever toppings you want and can even make a bunch of smaller pizzas to have variety. I found this recipe for Artichoke and Arugula Pizza with Prosciutto from Cooking Light and basically stuck to the recipe. I did substitute in fresh pesto instead of the jarred stuff and I’d suggest doing the same. Fresh pesto is so much tastier and it really doesn’t take long to make.

Ingredients:

  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons commercial pesto (or homemade pesto)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • 1 ounce thinly sliced prosciutto
  • 2 tablespoons shredded Parmesan cheese
  • 1 1/2 cups arugula leaves
  • 1 1/2 tablespoons fresh lemon juice

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Creamy Asparagus Soup with Prosciutto

It’s about time I finished my review of Pomi! This time, I am working with their Alfredo Sauce. As a reminder, Pomi products come in boxes and are BPA-free.You can find them in most supermarkets (I was even able to find it in Reading Terminal, huge plus!)
The Alfredo Sauce would be yummy just over your favorite pasta with some fresh parsley, but I once again wanted to use the sauce a little differently to show how versatile the product is. (Don’t forget, I also have a giveaway to win a box of both the Alfredo Sauce AND the Vodka Sauce on my other post! Go check it out for details — ends Friday October, 21 12:00pm EST.)
Because it’s fall, and I cannot manage to satiate my craving for soup, I am making a Creamy Asparagus Soup topped with Crispy Prosciutto.

 

Ingredients:
1 tablespoon unsalted butter (I am using Melt, a butter substitute)
1 garlic clove, minced
1 large shallot, finely chopped
1 teaspoon dried parsley
3 cups chicken broth
1-2 bunches of asparagus, woody ends removed
1 box Pomi Alfredo Sauce
3 slices of prosciutto, cut into thin strips
Salt, to taste
Garlic croutons, optional
Fresh parsley, chopped, optional

Begin by preparing your asparagus. Cut the asparagus into 1-inch pieces. Take the tips (maybe about 10 of them) and reserve for a later use. Chop your shallot and garlic clove.

 

Bring a pot of salted water to a boil. Add ice water to a bowl.
In another pot, melt the butter over medium heat. Add the chopped shallots, garlic, and dried parsley. Cook for two minutes, stirring.

 

Add the chicken stock and bring to a simmer. Add the asparagus (without the reserved tips) and cook for 5 minutes.

 

Pour the mixture in batches into a blender and blend until smooth.

Return to the pot. Cook for ten minutes over medium low heat, stirring occasionally.

 

At this stage, your pot of water should be boiling. Add the reserved asparagus tips to the boiling water. Cook for 2 minutes and drain. Move the asparagus tips to an ice bath to cool. Once cool, remove from the ice water and set aside.

 

While waiting for the soup to cook, add the thin strips of prosciutto to a dry saute pan over medium-high heat. Cook for 1-2 minutes or until crisp.
Transfer to paper towels and allow to cool. When cooled, roughly chop the prosciutto and set aside.
Add the Pomi Alfredo Sauce to the pot and stir to combine. Depending on your tastes, you might want to just use half a box. If you want it cheesy, go for the whole thing; if you want it more asparagus-y (is that a word?) use between 1/2 and the full box. Cook for about 5 minutes.
To serve, top with crumbled prosciutto, 2-4 asparagus spears, and a few garlic croutons.

Oh my. This was delicious! I really wish I was able to make this in the spring, when asparagus is it’s freshest, I can only imagine how tasty this soup would be!

The Alfredo sauce complements the brightness of the asparagus and adds to the smooth texture. I loved the bites of prosciutto, which added a burst of saltiness to the soup. The asparagus spears and garlic croutons added nice crunch to an otherwise silky soup.

It’s quite nice looking too isn’t it?

Don’t forget to enter my giveaway here for a chance to win a box of this alfredo sauce (plus a box of the vodka sauce) so that you can try these tasty sauces for yourself!

Pappardelle with Cabbage, Prosciutto and Sage

My CSA share this week came with cabbage. I highly doubt most people would jump for joy over cabbage. I honestly had no idea what kind of meal outside of corned beef and cabbage even used this green. So it took some sleuthing for me to find a recipe that sounded like something I’d like. Cabbage plus pasta and prosciutto? That’ll do. (I found this recipe on My Recipes)
Ingredients:
1 package of pappardelle
1 tablespoon olive oil
Salt and pepper, to taste
1/2 onion, chopped
1/2 a head of cabbage, chopped
1 cup low sodium chicken broth
1/4 pound thinly sliced prosciutto torn into smaller pieces
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a saute pan over medium-high heat. Add the chopped onion and salt and pepper. Cook until softened, about 5 minutes.
While the onion is cooking, chop the cabbage, tear the prosciutto, and chop the sage. After the onion is soft, add the cabbage and broth. Cook for 2 to 3 minutes or until the cabbage begins to wilt.
Stir in the prosciutto, butter and chopped sage. Cook while stirring until the butter melts.
Spoon over the pasta and serve.
So I’m not going to run out to the supermarket and buy all the cabbage they have to offer. But this dish was actually quite tasty. The sage and prosciutto were a great complement to the cabbage. My only complaint is I have no clue why the recipe called for pappardelle. I found it to be super difficult to eat with such thick pasta. If you plan on making this, go for another type of pasta that can still grab some of the prosciutto, cabbage and sage in every bite.

Curly Endive, Prosciutto & Mozzarella on Bruschetta

This week, I received curly endive as part of my CSA. Curly endive, also known as frisée (French for “curly”) is really not one of my favorites; it’s really quite bitter. I tend to usually push the endive to the side when it comes in a salad. I thought it was about time I gave this poor green a chance to enter my repertoire. I found this recipe on Food Network, a Giada De Laurentiis recipe.

Ingredients:
1 baguette, sliced into 10 pieces
2 tablespoons extra-virgin olive oil
20 pieces of curly endive
1 7-oz ball of fresh water-packed mozzarella cheese, drained, cut into 10 thin slices
10 thin slices prosciutto
2 tablespoons Red Wine Vinaigrette

Ingredients for Vinaigrette:
1/4 cup red wine vinegar
1/8 cup fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Preheat the oven to 350 degrees. Arrange the bread slices on a baking sheet. My baking sheets were dirty so I used a cake pan (whatever works). Brush the olive oil over the bread slices and bake until crisp, about 15 minutes.

Take 2 pieces of curly endive and 1 slice of cheese and wrap with one slice of prosciutto.

While waiting for the bread to finish, make your vinaigrette. Add all ingredients except the olive oil to a bowl and whisk.

Slowly add in the olive oil in a slow steady stream until emulsified.

When the bread is finished, arrange on a platter. Top each piece of bread with a prosciutto roll and drizzle with the vinaigrette.
The prosciutto and mozzarella work well with the bitterness of the endive. These would be a great appetizer at a party, assuming you’re willing to share. (Yes, it really is that tasty!)

Lemony Chicken Saltimbocca

I have quite the aversion to pig products (pork, ham, pancetta, etc) and my poor boyfriend usually just has to suffer through dinner without these ingredients.  But the January/February issue of Cooking Light had a recipe for Lemony Chicken Saltimbocca that looked delicious, so I decided to finally treat him to a little bit of prosciutto. (I hope he doesn’t get used to this!)

Ingredients:

  • 4  (4-ounce) chicken cutlets
  • 1/8  teaspoon  salt
  • 12  fresh sage leaves
  • Extra dried sage (if you want a bit more sage taste)
  • 2  ounces  very thinly sliced prosciutto, cut into 8 thin strips
  • 4  teaspoons  extra-virgin olive oil, divided
  • 2/3  cup  fat-free, lower-sodium chicken broth
  • 1/2  cup  fresh lemon juice
  • 1 teaspoon  cornstarch
  • 4 oz angel hair pasta 
Continue reading Lemony Chicken Saltimbocca
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