Posts Tagged ‘prosciutto’

Sweet potatoes are one of the most healthy things to eat, and luckily, they are really yummy. I love them roasted or pan fried so they become crispy, and I rarely do anything else with them. Occasionally, I’ll make a sweet potato gratin. But then I remembered that you can bake them like a regular baked potato. So I tried roasting a couple, the first I ate just like a baked potato, slit open with a little butter and salt. The second, I mashed and fancied it up a bit. I had some leftover crispy prosciutto from my pizza the other day, so I sprinkled that on top with some chopped scallions and threw in some maple syrup for good measure. It turned out to be just delicious. Healthy comfort food? Is there such a thing?

Mashed Sweet Potatoes with Crispy Prosciutto

1 very large sweet potato or two regular sized

3 tablespoons butter

2 tablespoons maple syrup

1 scallion, white and green parts sliced

1-2 slices of prosciutto, baked on a baking sheet at 375 degrees for 15 minutes until crisp

Bake the sweet potato at 400 degrees on a baking sheet for 40-45 minutes, or until soft. A knife should come out easily. Let cool a little and mash in a bowl with the butter and maple syrup. Season with salt and pepper to taste. Serve with scallion and crumbled prosciutto sprinkled over the top.


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I love most kinds of pizza, but my favorite will always be the NY slice. I’m particular about the slice too– I prefer a slice with a crispy crust, flavorful sauce, and not an excessive amount of cheese. The crispy crust is key, and I usually prefer when I get the reheat– they put the slice from the pie back in the oven and the edges get the nice crispy cheese and the crust is perfect. Oh, and it has to be a plain cheese slice. No bbq chicken or pasta on my pizza.

I also like homemade pizza, although it’s definitely a different animal. I prefer them like this, with a crispy flatbread-like crust. You can always add your favorite toppings and people can personalize their own at a party. I’m not a big fan of the way most people do prosciutto on pizza. It turns that unappealing gray color and the whole slice comes off when you try to take a bite. I do it a little differently. I crisp up the prosciutto in the oven on a sheet pan and then crumble it over the cooked pizza. Perfect!

Pizza with Pesto, Arugula, and Prosciutto

1 1/2 teaspoons yeast

3 1/2 cups flour plus extra for dusting

2 tablespoons salt

1 1/2 cups warm water

1 tablespoon honey

1 tablespoon olive oil

3 tablespoons pesto

1/2 cup arugula

parmesan or pecorino

3 pieces of prosciutto, crisped in a 375 degree oven for 15 minutes

Proof the yeast with the warm water and honey in a bowl (not metallic) for 5 minutes until it starts to foam up. Add the salt, flour, and olive oil and mix together. Dump out on a floured surface and knead together for 5-10 minutes. You may need to add more flour if it feels too wet. Let it rest in an oiled bowl under a damp kitchen towel for 1 1/2 hours. Turn out onto a floured surface and cut into quarters. Roll into balls and let sit for another 15 minutes. Roll out and top with your toppings.

Preheat a pizza stone (or sheet tray) in an oven at 450 degrees for an hour. Once you’re ready to go, it will happen fast. Move the rolled out dough onto the stone carefully, it will immediately start to bubble and cook. Work quickly and spread the pesto on the dough and then some shavings of cheese.

Pop back in the oven for 10 minutes, until it starts to brown on the edges. Take it out and let cool for a couple minutes. Sprinkle the arugula and prosciutto pieces over the top. Cut and serve!

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Leading up to a big day of cooking, the last thing I want to do is tire myself out cooking other meals. Saltimbocca is one of the quickest things you can do for dinner because you start with really thin pieces of meat and you don’t do much to them. I make this with veal and with chicken, but today we got some veal at Eataly. It takes literally 10 minutes from start to finish. And while it doesn’t photograph so well, it’s really delicious.

Veal Saltimbocca

4 slices of veal cutlet, pounded thin

4 pieces of prosciutto

10-12 sage leaves

2 tablespoons olive oil

1/4 cup white wine

Lay the veal out on flat surface and spread the sage leaves out on top. Place a piece of prosciutto on top of each slice, covering the sage leaves. Season with pepper (the prosciutto is salty enough, you don’t need to add more). Lay in a frying pan prosciutto side up and saute in the olive oil for 2-3 minutes, until the edges start to get brown. Flip carefully and allow to cook for a final minute on the other side. Remove to a plate. Add the white wine to the pan to deglaze and scrape up the browned bits. Pour over the veal and it’s done.

Saltimbocca alla Romana

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It’s officially fall, although it may not feel like it yet. And that means apple picking and finding all sorts of ways to use the 30 pounds of apples we have in the fridge. I always go straight to butternut squash soup because it’s an easy and healthy soup and you can make it with all sorts of variations. I sometimes fry up some sage leaves to make them crispy and sprinkle them on top. Or you can crisp up some pancetta or prosciutto in the oven and sprinkle that over the top.

Butternut Squash Soup

1 butternut squash, diced

1 onion, diced

2 garlic cloves, minced

1 apple, diced

2 tablespoons chopped sage

1 tablespoon chopped rosemary

1 teaspoon nutmeg

1 cup white wine

2 cups chicken stock (can be substituted for vegetable stock)

2 tablespoons olive oil

Saute the onion, garlic, and squash in the olive oil for a few minutes until they start to brown. Season with salt and pepper and add the apple, rosemary, and half the sage. Continue to saute for another minute, then deglaze the pan with the wine. Add the stock and cover. Cook for 20 minutes or so, until a knife can be inserted and removed easily from a piece of squash. The smaller the dice, the quicker it will cook. Add the nutmeg and the rest of the sage. Using an immersion blender (or a food processor working in batches- be careful because it is hot), puree the soup. Serve with a drizzle of olive oil on top.

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These are one of my favorite appetizers, and they are great for a party because you can prep them up to a day or two beforehand and just pop them into the oven for 5 minutes before people arrive. They’re good warm or room temperature, as well. I actually used low fat goat cheese this time around, but you can really use any kind of goat cheese you want. Herbed goat cheese is also really good.

Prosciutto Goat Cheese Stuffed Dates

8 dates

1-2 ounces goat cheese

8 basil leaves

4 strips of prosciutto (or serano ham or speck)

Cut a slit lengthwise in the dates to remove the pit and stuff with goat cheese. Make sure to close them as much as possible.

Wrap a basil leaf around the stuffed date and wrap a half strip of prosciutto around that.

Bake at 375 degrees for 5-10 minutes, just until the fat on the prosciutto starts to render and brown and the cheese melts.

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