Creamy Pesto With Prosciutto Dippers Recipes

SOUR CREAM PESTO DIP WITH PROSCIUTTO DIPPERS

Steps:

• Preheat the oven to 180°C. Place the pre-rolled rectangle of puff pastry on a lined baking tray and brush with the mustard. Sprinkle over the Parmesan then make a layer of prosciutto so the pastry is mostly covered. Press down slightly so everything sticks together a little easier
• . Cut the pastry into 14 strips across the way then double them up making sure the Prosciutto sides are facing each other. You should now have 7 long prosciutto pastry sandwiches. Each dipper can be cut in half at this point if you want to serve more smaller portions.
• Twist each dipper into curly straws and place back onto the baking sheet. Brush each dipper with egg then bake for 10-15 minutes until golden and crispy.
• Meanwhile make the pesto. Place the basil, parmesan, garlic, pine nuts and olive oil in a bowl and blitz together with an immersion (handheld) blender until completely smooth. Season with salt and pepper and add the sour cream, stir then transfer to serving bowl.
• Once the dippers are golden and crispy, remove from oven and let cool slightly before serving with the sour cream pesto dip.

PROSCIUTTO-PESTO BREAKFAST STRATA

Steps:

• In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

PESTO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.