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Entries tagged with 'prosciutto'

Cantaloupe Gazpacho With Crispy Prosciutto

Serious Eats Lauren Rothman Post a comment

Sweet ripe melon is a perfect candidate for the gazpacho treatment, yielding a coral-colored, subtly fruity chilled soup. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Cook the Book Maggie Mariolis 3 comments

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 1 comment

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

The Food Lab J. Kenji López-Alt 8 comments

Grilled meat and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Serious Eats J. Kenji López-Alt 9 comments

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Deviled Eggs Benedict (Ham and Brown Butter English Muffin Crumbs)

Serious Eats J. Kenji López-Alt 2 comments

The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre. More

Meat Lite: Spaghetti Squash Crostini With Parsley Pesto and Prosciutto

Lauren Rothman Post a comment

Spaghetti squash is fun, but what to do with it? Try it slicked with pesto, heaped on crostini and accented with some salty ham. More

Spaghetti Squash-Pesto Crostini With Prosciutto

Serious Eats Lauren Rothman Post a comment

Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch. More

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Serious Eats Lauren Rothman 6 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Cook the Book Kate Williams 4 comments

Like the restaurant itself, the Roberta's cookbook begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu: a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Serious Eats Kate Williams 3 comments

The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Grilling: Prosciutto-Wrapped Stuffed Cherry Peppers

Grilling Joshua Bousel 3 comments

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill. More

Prosciutto-Wrapped Stuffed Cherry Peppers

Serious Eats Joshua Bousel 5 comments

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill. More

Behind the Scenes: How Prosciutto di Parma is Made

Carey Jones 9 comments

It can be sweet, meaty, buttery, salty; nutty or funky—the nuance of flavor in prosciutto di Parma is remarkable. But the process of making it couldn't be simpler: ham, salt, and air. Well, maybe simple isn't the best term. Meat-massaging, horse bones, firebrands, and a whole lot more: we head behind the scenes to see how prosciutto di Parma gets made. More

Italian Easy: Pasta With Figs and Prosciutto

Italian Easy Deborah Mele Post a comment

A unique fall pasta dish that combines the luscious sweetness of ripe, fresh figs with the saltiness of thinly sliced prosciutto. More

Video: The Quality Ham of Parma, Italy

Daniel Klein 2 comments

Parma, Italy is known for many things: Prosciutto de Parma, Parmesan cheese, classic Italian fashion...and Carlo Pavesi, of La Corte dei Neri. Carlo may not be a farmer or a designer, but from his high fashion handbag store in the heart of the city to his nearby farm where he raises the "Original Parma black pig," he is the man that makes it all happen...in true Italian style. More

Grilling: Prosciutto-Wrapped Shrimp with Mozzarella and Basil

Grilling Joshua Bousel 2 comments

The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp. More

Prosciutto-Wrapped Shrimp with Mozzarella and Basil

Serious Eats Joshua Bousel 1 comment

The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp. More

Preserved Strawberries and Jamón Serrano on Little Toasts from 'Canal House Cooks Every Day'

Cook the Book Kate Williams Post a comment

I have a terrible habit of stockpiling open jars of jams and jellies in the fridge. Inevitably, the second half of the jar will languish in the back of the fridge after I've grown tired of that particular strawberry, peach, or blackberry preserve. So recipes like Melissa Hamilton and Christopher Hirsheimer's little toasts with preserved strawberries and jamón serrano in Canal House Cooks Every Day are a godsend (to me and my sad, half-empty jars). Pairing sweet, tender strawberries with salty, fatty ham is an easy way to battle jam palate fatigue as it turns a breakfast staple into a fast hors d'oeuvre. More

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