'prosciutto' on Serious Eats

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

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

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

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

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

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

Tyler Florence's Peach, Mozzarella, and Crispy Prosciutto Salad

While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto. More

April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto

Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go. More

Sara Kate Gillingham-Ryan's White Lasagna with Mushrooms and Prosciutto

We're loving this White Lasagna with Mushrooms and Prosciutto from Sara Kate Gillingham-Ryan's Good Food to Share. Loaded with creamy fontina béchamel, caramelized leeks, and salty bits of prosciutto, this lasagna has more than enough richness to make any get-together feel like a special occasion. But when it comes to baking it, the process is hardly involved—just a bit of stirring, chopping, and layering, and 45 minutes later you're looking at a glorious tray of lasagna that needs nothing more than a simple salad and a few loaves of bread to make for a great centerpiece to any wintry dinner party. More

Dinner Tonight: Warm Fig, Mozzarella, and Prosciutto Sandwich

I'm just slowly moving past my BLT binge, which consumed nearly all of my sandwich-making capabilities for the whole summer. Luckily, I ran into some figs at the produce shop, and before I knew it I was at the Chocolate and Zucchini site, gawking at this warm sandwich. How could I not go for this? It seemed soothing and a perfect dish for the slight cool in the air. More

More Posts