PROSCIUTTO-WRAPPED ASPARAGUS WITH TRUFFLE BUTTER
Categories Pork Vegetable Steam Cocktail Party Quick & Easy Asparagus Prosciutto Gourmet
Yield Makes 18 to 20 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.
- Stir oil into butter until incorporated.
- Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.
CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL
Steps:
- Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
- Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
- Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
- *Available at Italian markets, specialty foods stores and some supermarkets.
OLIVE POTATO FOCACCIA WITH ASPARAGUS MENORAH
On Hanukkah, we eat food fried in oil to remember the miracle of a small amount of oil lasting for eight nights when the Jewish people were rededicating the Temple. What better way to celebrate than with an oil-rich olive potato focaccia decorated with a totally edible asparagus menorah?
Provided by Food Network
Time 4h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the focaccia: Peel and dice the potato into 1-inch pieces. Place in a medium stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the potato pieces can be easily pierced with a knife, about 10 minutes.
- Drain the potatoes, reserving 1 cup of the water. Let the water cool until it is warm to the touch (about 100 degrees F), about 10 minutes.
- Mash the potatoes and measure 1 packed cup. You will probably have extra potatoes; I suggest adding some salt, butter and a dash of cream and eating them!
- In a large heatproof mixing bowl, add the flour, reserved water, yeast and potatoes and mix with a wooden spoon to combine. Add 3 tablespoons of the oil and the salt and mix to combine.
- Knead the dough on a clean surface while adding more flour (up to 1 1/2 cups) until your dough is soft and slightly tacky, 5 to 7 minutes. Add in the olives towards the end of kneading.
- Drizzle a layer of oil in a large bowl and coat the dough in the oil on both sides. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
- When the dough has doubled in size, add the remaining 3 tablespoons oil to a 12-inch round cast-iron skillet or a similar-sized heavy-bottomed pan to coat the pan. Spread the dough into the skillet so it covers the bottom. If it's bouncing back a lot, let the dough rest a few minutes and try again.
- Cover and let rise in a warm place, about 1 hour. Alternatively, you can let it rise in the refrigerator for up to 24 hours. If you refrigerate it, it won't rise as much. Bring it to room temperature before the next step.
- Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
- Use your fingers to make dimples in the dough and drizzle with more oil.
- For the menorah: Remove the outer darkest layer of the onion and cut into 3 thin pieces that are 1 1/2 inches long to make up the menorah stand. Dice the rest of the onion layer into 1-centimeter pieces to make a decorative border around the edge of the dough.
- Cut off one side of the red pepper, avoiding the seeds. Trim a 2-inch curved piece to be the very bottom of the menorah stand. Then trim 3 thin flatter pieces that are 1 1/2 inches long to make up the menorah stand. Dice the remaining piece of red pepper into nine 1/2-centimeter pieces to make the candle wicks that will be placed between the asparagus candles and the tomato flames.
- Trim each piece of asparagus to fit the middle of the skillet, making sure 1 piece for the shamash (lighter candle) is slightly longer and the other 8 pieces are of equal length. Place the longer shamash piece on top of the dough in the center, then arrange the other 8 asparagus pieces in a row, spacing them out evenly on each side of the shamash. The shamash should be a little taller and the other asparagus pieces should be the same height.
- Add the 9 diced red pepper pieces on top of the asparagus pieces to make the candle wicks. For the flames, slice the grape tomatoes in half lengthwise, remove all the seeds and place one of them cut-side down above each red pepper piece to make a flame (you'll have 1 grape tomato half left over).
- For the base of the menorah, place a single row of olives below the asparagus, then alternate between the thin slices of red pepper and onion in the center to make the menorah stand. Place the 2-inch curved red pepper piece at the bottom of the stand, curving downward. Finally, make a decorative border by alternating between the remaining olives and diced onion around the edge of the dough.
- Brush everything with oil and bake until very golden brown, about 30 minutes. When done, brush with even more oil and sprinkle with salt. Eat! Store leftovers tightly wrapped in the refrigerator for up to 5 days and heat before serving.
FOCACCIA WITH ASPARAGUS, PROSCIUTTO, AND TRUFFLE OIL
Again, this was taken off of truffle-oil.com's website and I'm posting it here in case I lose it. Please review if you make this. I'm also guessing on yield and times again, as well as servings as they didn't include this in recipe. The site says to add the truffle when everything else is finished. Also, it suggests using a pizza stone.
Provided by Marla Jones
Categories Vegetable
Time 2h
Yield 4 pies, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the warm water in a food processor and sprinkle the yeast over the top.
- Wait for two minutes, then add the sugar, half of the olive oil, and half of the flour.
- Mix thoroughly until smooth, cover with plastic, and allow to sit for 45 minutes; it should be very foamy.
- Add the salt, the remaining oil, and half of the remaining flour.
- Mix thoroughly and, with the processor running, add the rest of the flour gradually, just two Tbsp at a time, until the dough forms a ball and pulls away from the sides of the bowl.
- The ball of dough should be moist to the touch, but not too sticky and you may find it necessary to add additional flour, a very small amount at a time.
- Place a small amount of olive oil in a mixing bowl and add the dough, turning the dough several times to coat.
- Cover the dough ball with plastic wrap and set aside in a warm spot until it has doubled in size, which should take about 45 minutes.
- Punch down the dough and turn out onto floured surface and knead until smooth.
- Form into another ball.
- Bring a large pot of salted water to a boil.
- Trim the asparagus ends off and discard.
- Peel the asparagus skin off of the stalk, starting just below the tip.
- Boil the asparagus until it is bright green, about 2-3 minutes.
- Chill immediately under cold running water.
- Cut in half lengthwise and reserve.
- Place the pizza stone in the oven and preheat to 350 degrees F.
- Cut the dough into four pieces and roll into balls.
- Use a rolling pin to roll the pieces into small disks, about 8 inches wide.
- Cover them with plastic and allow them to "proof" for about 5-10 minutes.
- Roll out again until each piece is about 1/2 inch thick.
- Sprinkle a pizza pan with cornmeal and transfer the dough pieces to it.
- Press your fingertips into the dough, leaving dimples in the surface.
- Sprinkle the dough with the 1/4 Celsius olive oil, salt, oregano, rosemary, and sage, being careful to distribute the ingredients evenly over all of the dough pieces.
- Sprinkle the pizza stone with cornmeal and bake the dough disks for about 20 minutes, or until lightly browned on top.
- Use a sharp knife to poke any large bubbles that form during baking.
- Remove the foccacia and top with the prosciutto, asparagus, and cheese slices.
- Return to the oven and bake until the cheese is melted and the toppings are warm, about 10 minutes.
- Cut the finished foccacia into wedge shaped pieces before drizzling with the truffle oil.
- Sprinkle with pepper and serve while hot.
Nutrition Facts : Calories 775.9, Fat 39.5, SaturatedFat 13.9, Cholesterol 65, Sodium 1056.6, Carbohydrate 78.3, Fiber 7.2, Sugar 5.9, Protein 29.4
ASPARAGUS AND TRUFFLE RISOTTO
I've been trying various alternatives of risotto and landed on this one with truffle oil as my favorite. I'll still be experimenting and adding more in the future. Serve with extra Parmesan cheese on top and a few truffle slices if you have them.
Provided by JD
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
- Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
- Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 50.1 g, Cholesterol 26 mg, Fat 13.7 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5.8 g, Sodium 965.2 mg, Sugar 2.5 g
ASPARAGUS WITH TRUFFLE OIL VINAIGRETTE
My 'Zaar buddy Terese gave me a bottle of white truffle oil for my birthday-now I'm looking for recipes to use it.
Provided by JustJanS
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Vinaigrette:.
- In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
- Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
- Remove from heat and refresh under cold water; drain well.
- Toss asparagus with enough vinaigrette to lightly coat.
- Arrange asparagus on serving platter or individual serving plates.
Nutrition Facts : Calories 99.8, Fat 5.6, SaturatedFat 0.9, Sodium 325.8, Carbohydrate 10.3, Fiber 5, Sugar 3.3, Protein 6
BRESAOLA, GOAT CHEESE, ARUGULA AND TRUFFLE OIL ON FOCACCIA
Provided by Eric Asimov
Categories for one, lunch, quick
Time 5m
Yield 1 sandwich
Number Of Ingredients 5
Steps:
- Spread half focaccia with goat cheese. Top with bresaola, arugula and truffle oil. Cover with the other half. Serve immediately.
CHEESE AND PROSCIUTTO FOCACCIA
Recipe courtesy of "Sargento Cheese". Ever since learning how to make focaccia using "The Easiest, Bestest Focaccia Bread" recipe on Zaar, I like experimenting with new toppings for the hearty, easy, quick treat. This recipe originally called for 1 loaf of frozen white bread dough, but I'll use the recipe above for the focaccia and proceed with their toppings. YUM! I have NOT tried this recipe, so please feel free to offer suggestions...
Provided by MrsKnox2016
Categories Breads
Time 46m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and cook your favorite recipe for focaccia bread (or get store bought!). If you use the frozen bread dough listed above, roll out dough onto lightly floured surface into a rectangle. Tranfer to greased baking sheet and let rise for 25 minutes. Bake for 18 minutes. *Before baking either your favorite recipe or the frozen bread dough, brush uncooked dough with mixture of garlic, oil and rosemary.
- Remove cooked focaccia bread from oven and top with prosciutto, dried basil and cheese.
- Return to oven and bake 3 minutes or until cheese is melted.
Nutrition Facts : Calories 46.9, Fat 5.1, SaturatedFat 0.7, Sodium 0.3, Carbohydrate 0.5, Fiber 0.1, Protein 0.1
More about "focaccia with asparagus prosciutto and truffle oil recipes"
BAREFOOT CONTESSA | ASPARAGUS & PROSCIUTTO BUNDLES
From barefootcontessa.com
- Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
- Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
50 TRUFFLE OIL RECIPES YOU'LL BE DIVING INTO BY THE …
From diys.com
WARM PROSCIUTTO-STUFFED FOCACCIA RECIPE | MYRECIPES
From myrecipes.com
PROSCIUTTO-WRAPPED ASPARAGUS IN CRISPY PHYLLO RECIPE
From foodnetwork.com
Author Jet TilaSteps 5Difficulty Easy
FAST FOCACCIA WITH PROSCIUTTO, ASPARAGUS, AND SHALLOTS # ...
From allroadsleadtothe.kitchen
Estimated Reading Time 6 mins
CAPELLINI WITH ASPARAGUS, GOAT CHEESE AND TRUFFLE OIL - FOOD52
From food52.com
GRILLED ASPARAGUS WITH CHILI, TRUFFLE OIL + PARMIGIANO
From thekitchykitchen.com
ASPARAGUS AND PROSCIUTTO PASTA WITH SMOKED MOZZARELLA
From giadzy.com
PROSCIUTTO WRAPPED ASPARAGUS WITH TRUFFLE BUTTER - BIGOVEN.COM
From bigoven.com
PROSCIUTTO, MOZZARELLA AND ZUCCHINI-TOPPED FOCACCIA
From cobsbread.com
PROSCIUTTO WRAPPED ASPARAGUS WITH CHEESE RECIPES
From yummly.com
PROSCIUTTO WRAPPED ASPARAGUS WITH CHEESE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love