Sweet ripe melon is a perfect candidate for the gazpacho treatment, yielding a coral-colored, subtly fruity chilled soup.
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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.
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.
The flavors of classic eggs hollandaise—lemon, ham, butter, and toasted bread—all compressed into a bite-sized hors d'oeuvre.
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.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
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.
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.
The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp.
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.
Cheese curds are tricky little guys. While they might be all squeaky and salty when fresh, they can easily turn to rubber if too cold or melt into goo when warmed. What to do?
Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors.
Something about the briny punch of the capers and the salty funk of the prosciutto sounded appealing when paired with the usually reserved and straight-laced green stalks.
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.
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.
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.
When chatting with Ree Drummond aka The Pioneer Woman last week before her new Food Network show premiered, we didn't just sit around sans refreshments. Ha, like that would ever happen. Ree provided this pizza (and chocolate chip cookies, can't...
Forget asparagus and hollandaise—it's been done before. Sunday Supper at Lucques is where I found the ideal sauce for this spring vegetable. Nothing more than whole-grain mustard stirred into crème fraiche and lightened with a little lemon juice, it's somehow just as satisfying as hollandaise but far quicker, lighter, and simpler.
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.