prep time: tbd
cook time: tbd
servings: 4
ingredients:
8 veal cutlets - pounded to 1/8-inch thick
salt
pepper
16 sage leaves
8 slices prosciutto
1 cup flour
5 tablespoons olive oil
1/2 pound mixed mushrooms - chopped
1 large shallot - finely chopped
2 cloves garlic - finely chopped
1 cup marsala
1/2 cup chicken stock
3 tablespoons butter
1 large bundle asparagus - trimmed
2 tablespoons chopped parsley
steps:
1. preheat oven to the lowest setting. add a platter and 4 dinner plates; let warm.
2. season the veal on both sides with salt and pepper. place 2 sage leaves on top of each cutlet, then wrap slice of prosciutto around. place the flour on a large plate and dredge the cutlets lightly shaking off the excess flour.
3. in a large skillet, heat 2 tablespoons olive oil over medium-high heat. add half the cutlets and cook, turning once, until golden and cooked through, 2 - 3 minutes per side. transfer to the warm platter and repeat with 2 tablespoons of olive oil for the remaining cutlets.
4. add the remaining 1 tablespoon olive oil to the skillet. add the mushrooms and cook, stirring often, until brown, 7 - 8 minutes. add the shallot and garlic, stir 1 minute then add the marsala. increase the heat to high and boil until the sauce is reduced by half, about 4 minutes. add the stock and butter and remove from heat. stir until the butter melts and the sauce thickens.
5. in another large skillet, bring a few inches of water to a boil. salt the water, add asparagus, and cook until crisp tender, about 3 minutes.
6. divide the cutlets among the warm plates. top with marsala mushrooms. garnish with chopped parsley.
- rachael ray magazine, july/august 2014
Showing posts with label prosciutto. Show all posts
Showing posts with label prosciutto. Show all posts
2.11.2015
baked asparagus with shiitake and prosciutto
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
4.02.2012
green deviled eggs and ham
prep time: tbd
cook time: tbd
servings: 12
ingredients:
6 eggs
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1/2 cup chopped mixed herbs
1/2 teaspooon chopped garlic
salt and pepper
3 slices prosciutto - cooked crispy and crumbled
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a food processor. add all ingredients and process.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. crumble prosciutto over the eggs.
- food network magazine, april 2011
cook time: tbd
servings: 12
ingredients:
6 eggs
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1/2 cup chopped mixed herbs
1/2 teaspooon chopped garlic
salt and pepper
3 slices prosciutto - cooked crispy and crumbled
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a food processor. add all ingredients and process.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. crumble prosciutto over the eggs.
- food network magazine, april 2011
9.30.2011
soft polenta with asparagus, prosciutto, garlic and spring onions
prep time: tbd
cook time: tbd
servings: 4
ingredients:
5 cups water
1 pound asparagus, jumbo
1 cup polenta, quick cooking
1 cup mascarpone cheese
4 tablespoons butter + 2 tablespoons
3 cloves garlic - thinly sliced
3 slices prosciutto - cut into julienne
12 spring onions, cleaned and root ends removed
juice and zest of 1 lemon
steps:
1. set up an ice bath. place 5 cups water in 4-quart saucepan and bring to a boil. trim asparagus, drop into water and cook until tender, about one and a half minutes. remove and refresh in ice bath.
2. return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat. fold in mascarpone and let stand covered in a warm spot.
3. in a 12 - 14-inch saute pan, heat 4 tablespoons butter until foaming over medium heat. add garlic, prosciutto and spring onions and saute until onions are wilted. add asparagus, lemon juice and zest and let sizzle. add remaining butter, shake pan to emulsify and season with salt.
4. divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.
- goop, march 2011
cook time: tbd
servings: 4
ingredients:
5 cups water
1 pound asparagus, jumbo
1 cup polenta, quick cooking
1 cup mascarpone cheese
4 tablespoons butter + 2 tablespoons
3 cloves garlic - thinly sliced
3 slices prosciutto - cut into julienne
12 spring onions, cleaned and root ends removed
juice and zest of 1 lemon
steps:
1. set up an ice bath. place 5 cups water in 4-quart saucepan and bring to a boil. trim asparagus, drop into water and cook until tender, about one and a half minutes. remove and refresh in ice bath.
2. return the same water to boil and, whisking constantly, pour polenta in a thin stream until all is incorporated. remove whisk and stir with wooden spoon until as thick and dense as cream of wheat and remove from heat. fold in mascarpone and let stand covered in a warm spot.
3. in a 12 - 14-inch saute pan, heat 4 tablespoons butter until foaming over medium heat. add garlic, prosciutto and spring onions and saute until onions are wilted. add asparagus, lemon juice and zest and let sizzle. add remaining butter, shake pan to emulsify and season with salt.
4. divide polenta among 4 bowls, top each with asparagus-spring onion mixture and serve immediately.
- goop, march 2011
7.27.2011
melon salad with prosciutto and feta
prep time: tbd
cook time: tbd
servings: 8
ingredients:
4 cups cantaloupe - cut into 1-inch cubes
1/2 cup thinly-sliced sweet onion
2-ounces prosciutto - sliced into ribbons
2 teaspoons chiffonade basil leaves
2 teaspoons chopped mint leaves
1 cup crumbled feta cheese
balsamic vinaigrette
steps:
1. mix all ingredients and toss with balsamic vinaigrette to coat.
note: to make chiffonade basil stack basil leaves and roll tightly; thinly slice
cook time: tbd
servings: 8
ingredients:
4 cups cantaloupe - cut into 1-inch cubes
1/2 cup thinly-sliced sweet onion
2-ounces prosciutto - sliced into ribbons
2 teaspoons chiffonade basil leaves
2 teaspoons chopped mint leaves
1 cup crumbled feta cheese
balsamic vinaigrette
steps:
1. mix all ingredients and toss with balsamic vinaigrette to coat.
note: to make chiffonade basil stack basil leaves and roll tightly; thinly slice
7.01.2011
prosciutto-wrapped duck appetizers
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/2 cup dry red wine
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 teaspoons bottled minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 package boneless whole duck breast - thawed, skinned and cut into 12 pieces
6 slices prosciutto - cut in half lengthwise
cook spray
steps:
1. prepare grill
2. combine dry red wine, lemon juice, olive oil, minced garlic, dry mustard, black pepper, and bay leaf in a large ziptop plastic bag. add duck pieces to bag and seal. marinate in refrigerator 30 minutes. remove duck from bag, and discard marinade.
3. wrap 1 piece of duck with 1 strip prosciutto. repeat with remaining duck and prosciutto. thread 2 pieces duck onto each of 6 6-inch skewers. place the skewers on a grill rack coated with cook spray and grill 5 minutes on each side or until desired degree of doness.
- cooking light, october 2006
cook time: tbd
servings: 6
ingredients:
1/2 cup dry red wine
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 teaspoons bottled minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 package boneless whole duck breast - thawed, skinned and cut into 12 pieces
6 slices prosciutto - cut in half lengthwise
cook spray
steps:
1. prepare grill
2. combine dry red wine, lemon juice, olive oil, minced garlic, dry mustard, black pepper, and bay leaf in a large ziptop plastic bag. add duck pieces to bag and seal. marinate in refrigerator 30 minutes. remove duck from bag, and discard marinade.
3. wrap 1 piece of duck with 1 strip prosciutto. repeat with remaining duck and prosciutto. thread 2 pieces duck onto each of 6 6-inch skewers. place the skewers on a grill rack coated with cook spray and grill 5 minutes on each side or until desired degree of doness.
- cooking light, october 2006
6.19.2011
baked eggs no 2
prep time: tbd
cook time: 35 minutes
servings: 2
ingredients:
4 slices prosciutto
semi-soft goat's cheese
8 - 10 vine cherry tomatoes
fresh basil - torn
2 tablespoons thickened cream
2 eggs
olive oil
salt
pepper
steps:
1. preheat oven to 350 degrees. place the tomatoes onto a baking tray, season lightly with salt and pepper, torn basil and a drizzle of olive oil. roast in the oven for 15 minutes until starting to soften. remove from oven and set aside.
2. grease 2 oven-proof ramekin dishes and line with prosciutto, onto which add one slice of goat's cheese. separate the two eggs retaining the yolks and whisk whites with the cream, season with salt and pepper and pour over the cheese, adding the yolk back in the center of the dish at the end.
3. insert the roasted tomatoes (3 - 4 per dish) into the egg shite mixture. scatter with fresh basil and bake in the oven for 20 minutes or until eggs are cooked as you per your liking.
- what katie ate
cook time: 35 minutes
servings: 2
ingredients:
4 slices prosciutto
semi-soft goat's cheese
8 - 10 vine cherry tomatoes
fresh basil - torn
2 tablespoons thickened cream
2 eggs
olive oil
salt
pepper
steps:
1. preheat oven to 350 degrees. place the tomatoes onto a baking tray, season lightly with salt and pepper, torn basil and a drizzle of olive oil. roast in the oven for 15 minutes until starting to soften. remove from oven and set aside.
2. grease 2 oven-proof ramekin dishes and line with prosciutto, onto which add one slice of goat's cheese. separate the two eggs retaining the yolks and whisk whites with the cream, season with salt and pepper and pour over the cheese, adding the yolk back in the center of the dish at the end.
3. insert the roasted tomatoes (3 - 4 per dish) into the egg shite mixture. scatter with fresh basil and bake in the oven for 20 minutes or until eggs are cooked as you per your liking.
- what katie ate
baked eggs no 1
prep time: tbd
cook time: 20 minutes
servings: 2
ingredients:
1 tablespoon grated parmesan cheese
4 slices ham or prosciutto
4 tablespoons cream
2 eggs
salt
pepper
butter
steps:
1. preheat the oven to 350 degrees. grease two ramekins with butter and line with sliced ham (2 slices per dish), sprinkle parmesan over ham and add 2 tablespoons cream to each dish.
2. over each ramekin, crack 1 egg, season with salt and pepper to taste and bake for 20 minutes until egg is cooked as per your liking.
- what katie ate
cook time: 20 minutes
servings: 2
ingredients:
1 tablespoon grated parmesan cheese
4 slices ham or prosciutto
4 tablespoons cream
2 eggs
salt
pepper
butter
steps:
1. preheat the oven to 350 degrees. grease two ramekins with butter and line with sliced ham (2 slices per dish), sprinkle parmesan over ham and add 2 tablespoons cream to each dish.
2. over each ramekin, crack 1 egg, season with salt and pepper to taste and bake for 20 minutes until egg is cooked as per your liking.
- what katie ate
6.08.2011
izaak's proscuitto, roasted red peppers and asparagus-stuffed chicken breast with mornay sauce
prep time: tbd
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
cook time: 20 - 25 minutes
servings: 4
chicken ingredients:
4 7-ounce boneless, skinless chicken breast - cleaned and gently pounded flat
4 slices prosciutto or good quality ham
8 spears asparagus - lightly steamed (45 seconds in a microwave with a tablespoon of water)
2 red bell peppers - roasted and seeded
mornay sauce ingredients:
2 cups whole milk
1 small onion
2 bay leaves
1 clove garlic
2 tablespoons butter
3 tablespoons flour
salt
pepper
1-ounce grated gruyere or swiss cheese
1 tablespoon grated parmesan cheese
scalded cream
1 pat of butter
chicken steps:
1. place pounded chicken breasts on cutting board and cover each breast with a slice of ham.
2. place on half red bell pepper over ham. place 2 asparagus spears at the end of each chicken breast and roll the breast, ham, pepper and asparagus.
3. hold roll together with tooth picks. brush with olive oil. back at 350 degrees for 20 - 25 minutes.
note: red peppers can be roasted on a bbq or on a rant-top burner by placing on open flame and turning as skin blackens. once roasted, peel off blackened outer skin.
mornay sauce steps:
1. in have sauce pan, add milk, onion, bay leaf and clove of garlic. simmer for 15 minutes.
2. in a separate pot, whisk flour and butter together to make a roux. cook for 3 minutes over medium flame, stirring constantly with whisk to prevent browning.
3. remove onion, bay leaf and garlic from milk and add the milk to roux, stirring constantly to prevent lumps. bring to a boil.
4. reduce heat to a simmer and cook for 15 minutes. strain sauce and add grated gruyere can parmesan cheeses. thin sauce as desired with scalded cream. swirl in a pat of butter.
5. spoon sauce onto plate. slice chicken breasts diagonally and arrange over sauce so that the stuffing ingredients show.
- izaak's restaurant
1.22.2011
baked eggs with prosciutto and tomato
prep time: tbd
cook time: 10 - 15 minutes
servings: 1
ingredients:
butter or oil as needed
1 slice tomato
1 small slice prosciutto
1 egg
salt
pepper
steps:
1. heat oven to 375 degrees. smear a bit of butter or oil in ramekin; line with tomato and prosciutto. break egg into ramekin, then put on a baking sheet.
2. bake 10 - 15 minutes, or until egg is set and white has solidified. because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. precise times, in a good oven on middle rack is 12 minutes. sprinkle with salt and pepper and serve.
variations: you could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. or place the egg on a bed of chopped ham, bacon or sausage. sprinkle with parmesan if you like.
- new york times, december 2007
cook time: 10 - 15 minutes
servings: 1
ingredients:
butter or oil as needed
1 slice tomato
1 small slice prosciutto
1 egg
salt
pepper
steps:
1. heat oven to 375 degrees. smear a bit of butter or oil in ramekin; line with tomato and prosciutto. break egg into ramekin, then put on a baking sheet.
2. bake 10 - 15 minutes, or until egg is set and white has solidified. because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. precise times, in a good oven on middle rack is 12 minutes. sprinkle with salt and pepper and serve.
variations: you could put chopped cooked spinach or cooked asparagus in bottom of cup, with a little cream. or place the egg on a bed of chopped ham, bacon or sausage. sprinkle with parmesan if you like.
- new york times, december 2007
12.19.2010
funghi antipasto al salsa
prep time: tbd
cook time: 15 minutes
servings: 12
ingredients:
12 large mushrooms
2 1/2 tablespoons butter
1 tablespoon finely chopped shallots or yellow onion.
3 tablespoon choped prosciutto or cooked ham
salt
pepper
bechamel sauce
3 tablespoons freshly grated parmesan cheese
fine, dry unflavored bread crumbs
bechamel ingredients:
1 1/2 tablespoon flour
1 1/2 tablespoon butter
1/4 teaspoon salt 1 cup milk
steps:
1. slice off the ends of the mushroom stems. wipe the mushrooms clean with a damp cloth. if there are still traces of soil, wash each mushroom carefully under cold running water, working quickly. dry well with a towel. detach the stems and chop the stems fine. set the caps aside.
2. preheat the oven to 500 degrees. in a skillet, saute the shopped shallots in the butter over medium-high heat until pale gold in color. add the chopped proscuitto and saute for about a minute. add the finely chopped mushroom stems, salt and pepper. cook, stirring, for 2 - 3 minutes. tilt the skillet and draw off the fat with a spoon.
3. in a bowl, mix the contents of the skillet with the warm bechamel. add the grated parmesan and mix again.
4. place the mushroom cap, bottom up, in a prepared baking dish. sprinkle lightly with salt, fill with the bechamel stuffing, sprinkle with bread crumbs and dot each cap with butter. place in the upper third of the preheated oven and bake for 15 minutes or until a slight crust has formed. allow to settle for about 10 minutes before serving.
- from the works itialian cooking class ever (but the recipes are good)
cook time: 15 minutes
servings: 12
ingredients:
12 large mushrooms
2 1/2 tablespoons butter
1 tablespoon finely chopped shallots or yellow onion.
3 tablespoon choped prosciutto or cooked ham
salt
pepper
bechamel sauce
3 tablespoons freshly grated parmesan cheese
fine, dry unflavored bread crumbs
bechamel ingredients:
1 1/2 tablespoon flour
1 1/2 tablespoon butter
1/4 teaspoon salt 1 cup milk
steps:
1. slice off the ends of the mushroom stems. wipe the mushrooms clean with a damp cloth. if there are still traces of soil, wash each mushroom carefully under cold running water, working quickly. dry well with a towel. detach the stems and chop the stems fine. set the caps aside.
2. preheat the oven to 500 degrees. in a skillet, saute the shopped shallots in the butter over medium-high heat until pale gold in color. add the chopped proscuitto and saute for about a minute. add the finely chopped mushroom stems, salt and pepper. cook, stirring, for 2 - 3 minutes. tilt the skillet and draw off the fat with a spoon.
3. in a bowl, mix the contents of the skillet with the warm bechamel. add the grated parmesan and mix again.
4. place the mushroom cap, bottom up, in a prepared baking dish. sprinkle lightly with salt, fill with the bechamel stuffing, sprinkle with bread crumbs and dot each cap with butter. place in the upper third of the preheated oven and bake for 15 minutes or until a slight crust has formed. allow to settle for about 10 minutes before serving.
- from the works itialian cooking class ever (but the recipes are good)
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