Need prosciutto recipes

[bh7166]

I accidently bought way more prosciutto than I intended.....now what do I do? I've made double what I already bought it for.... could I freeze the extra?

[valchemist]

I don't know if you can freeze it. But here is a recipe that we really enjoyed.

Val
:)


* Exported from MasterCook *

Spinach-and-Prosciutto Strata

Recipe By :Cooking Light Magazine. June 2001. Page: 190.
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups skim milk -- divided
1 cup sliced green onions
1 lb loaf peasant bread, cut into
2-inch cubes
10 ozs frozen chopped spinach -- thawed, drained, and squeezed dry
2 teaspoons olive oil
6 ozs quartered cremini mushrooms -- (about 3 cups)
1 cup finely chopped red bell pepper
3 ozs prosciutto -- chopped (about 3/4 cup)
2 garlic cloves -- minced
3 tablespoons chopped fresh basil -- divided
1/4 teaspoon kosher salt -- divided
1/4 teaspoon black pepper -- divided
4 large eggs
2 large egg whites
Cooking spray
3 ozs Asiago Cheese -- shredded (about 3/4 cup)

1. Combine 2 cups milk and onions in a large bowl. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach.

2. Preheat oven to 375 degrees.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes. Add bell pepper; saute 3 minutes. Add prosciutto and garlic; saute 1 minute. Remove from heat; stir in 1 tablespoon basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

4. Place 1 cup milk, 2 tablespoons basil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites in a large bowl; stir well with a whisk.

5. Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture. Pour egg mixture over bread mixture; sprinkle with remaining cheese. Bake at 375 degrees for 1 hour or until set. Yield: 8 servings.



Per Serving (excluding unknown items): 316 Calories; 10g Fat (27.4% calories from fat); 19g Protein; 38g Carbohydrate; 4g Dietary Fiber; 112mg Cholesterol; 925mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

NOTES :
Day-old or stale bread absorbs liquid best.

[sneezles]

I have some in the freezer and try to keep some there because I have to travel an hour one way just to find it. The following is one of our favorites and I like to add some fresh basil.


* Exported from MasterCook *

Hobo Pack with Mushrooms Italiano

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers & Snacks Pork
The Mushroom Council

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound small fresh white mushrooms
1 large red onion -- cut in thin wedges (1 cup)
1/4 pound thinly sliced Prosciutto di Parma -- cut into thin strips
OR
1/4 pound smoked ham -- cut into thin strips
2 large garlic cloves -- thinly sliced
2 tablespoons olive oil
1 (10-ounce) bag prewashed spinach

Preheat grill or oven to 425ºF. Lay 2 sheets of heavy-duty foil, each 24 inches long, one on top of each other. Trim mushroom stems. Combine mushrooms, onion, prosciutto and garlic in the center; arrange the spinach leaves on top; lay a third length of heavy-duty foil on the top. Fold the edges of the foil sheets to securely close the pack. Grill or cook on the center rack in the oven or until vegetables are tender, about 25 minutes. Serve over slices of grilled or toasted Italian bread, if desired.

Source:
"The Mushroom Council"
Yield:
"3 1/2 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; 10g Fat (51.0% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 454mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 3386 0 2130706543 0 5744 0 0 3407

[valchemist]

wow, sneezles. that sounds great. I am gonna definitely give it a try. into the Mastercook it goes.

thanks!

val

[Ohioan]

Try serving paper-thin slices of the prosciutto with melon or some other sweet fruit. Yummmm.

Cheers,
Phoebe

[Canice]

I'm with Val - can't wait to try that, sneezles!

Here's an easy appetizer we made in my "Celebrating the Harvest" class.

Crostini of Figs, Ricotta, and Prosciutto

4 ripe figs, cut in half
4 slices country bread
1/4 pound soft, mild ricotta or crescenza
4 slices prosciutto
a handful of arugula leaves

Heat a grill pan. Place the figs cut side down on the grill pan (I sprinkle a tiny bit of sugar on them to encourage carmelizing) and grill a for a few minutes, or until the cut side carmelizes.

Meanwhile grill or toast the bread in the oven. Then spread each slice with cheese, place two fig halves on top, lay a slice of prosciutto over the figs, scatter a few arugula leaves on top, and serve.

[cherylopal]

here's a recipe that i love love love- it makes 3 dozen but i usually make just enough for 2-4 people.

wrapped asparagus from junior league centennial ccokbook p. 5

serve this as a delicious but slightly messy finger food or on lettuce leaves as a first course

36 asparagus spears of medium thickness (about 1 pound)
36 slices of proscuitto (4 inches long)
4 ounces blue cheese, crumbled (i crumble mine- i think the precrumbled is too dry)

balsamic vinaigrette
1/2 cup balsamic vinegar
1/2 cup veggie oil
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon juice
2 teaspoons minced fresh basil or 1/2 teaspoon dried

trim asparagus to 4-5 inches and peel the thick ends with a potato peeler. arrange the stalks in 1 layer in container. cover tightly with plastic wrap. microwave on high for 4 1/2 minutes. ***** plastic to release steam. remove from oven and plunge the asparagus into ice water. drain and dry.

wrap each asparagus stalk in a slice of prosciutto. arrange the asparagus on a large, flat platter with a lip around the edge. sprinkle the blue cheese over the wrapped asparagus.

mix the vinaigrette ingrediants in a jar with a tight fitting lid and shake to mix. when ready to serve, drizzle ovet the top of the asparagus, using just enough to coat lightly. reserve the remaining for another use.



YUM! imho
:)

cheryl