Frisée And Morel Ragoût With Prosciutto Recipes

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FRISéE AND MOREL RAGOûT WITH PROSCIUTTO



Frisée and Morel Ragoût with Prosciutto image

Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch.

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
7 ounces small fresh morel mushrooms
1/4 cup minced shallots (about 2)
3/4 cup low-salt chicken broth
2 small heads of frisée (about 6 ounces), torn into 2-inch pieces
1 cup fresh sweet peas or frozen petite peas, thawed
1/2 cup crème fraîche or whipping cream
4 thin prosciutto slices (about 1 ounce), cut into thin strips
2 teaspoons fresh lemon juice

Steps:

  • Melt butter in large skillet over medium-high heat. Add mushrooms and sauté, stirring frequently, until juices are released, about 3 minutes. Add shallots; sauté 1 minute. Add broth; bring to simmer. Cover skillet and simmer until mushrooms are tender, about 5 minutes. Add frisée and stir until just wilted. Add peas and crème fraîche; bring to simmer. Stir in prosciutto and lemon juice. Season with salt and pepper.

RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE



Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche image

Categories     Bread     Side     Spring     Summer     Kosher

Number Of Ingredients 13

1 tablespoon tarragon leaves
1 tablespoon chervil sprigs
2 tablespoons flat-leaf parsley leaves
2 tablespoons 1/2-inch-snipped chives
3/4 pound fresh morels, stems trimmed and cleaned (see page 32)
5 tablespoons unsalted butter, softened
1 teaspoon thyme leaves
1/2 cup sliced shallots
1 cup mushroom, vegetable, or chicken broth
Three 3/4-inch-thick slices brioche
1/2 cup heavy cream
6 tablespoons crème fraîche
Kosher salt and freshly ground black pepper

Steps:

  • Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator. If the morels are large, cut them in half lengthwise.
  • Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
  • Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
  • Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
  • Cut the brioche slices in half on the diagonal, and place them on a platter.
  • When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
  • Dollop each toast with crème fraîche and scatter the herbs over the top.

BRUSCHETTA WITH FRISéE, PROSCIUTTO, AND MOZZARELLA



Bruschetta with Frisée, Prosciutto, and Mozzarella image

Categories     Bread     Salad     Bake     Mozzarella     Prosciutto

Yield 6 Servings

Number Of Ingredients 6

1 baguette, cut on the diagonal in 18 half-inch slices
3 tablespoons olive oil
18 paper-thin slices prosciutto
1 (8-ounce) ball of fresh mozzarella, cut into 18 thin slices
1 head of frisée, leaves separated
2 tablespoons Red Wine Vinaigrette (page 229)

Steps:

  • Preheat the oven to 375°F. Arrange the bread slices on one or two large, heavy baking sheets and brush with the olive oil. Bake until the crostini are pale golden and crisp, about 10 to 15 minutes.
  • Place one slice of prosciutto on a work surface. Place a slice of cheese and 2 or 3 frisée leaves on top, allowing the tops to protrude from one end. Roll the prosciutto around the cheese and frisée and place on a toasted bread slice. Repeat with the remaining ingredients.
  • Arrange the crostini on a platter. Drizzle with the vinaigrette and serve.

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS



Frisée Salad with Prosciutto, Roasted Figs, and Walnuts image

Categories     Salad     Appetizer     Roast     Quick & Easy     Blue Cheese     Fig     Walnut     Fall     Prosciutto     Lettuce     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 9

36 whole fresh figs, stems trimmed, or 36 dried figs, stems trimmed, halved
2 tablespoons plus 1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup crumbled blue cheese (about 3 ounces)
6 cups torn frisée lettuce leaves
4 cups mixed baby greens
4 cups watercress sprigs, thick stems trimmed
8 ounces thinly sliced prosciutto , cut into thin strips
1 1/2 cups walnuts, toasted, coarsely chopped

Steps:

  • Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
  • Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
  • Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

RISOTTO WITH PROSCIUTTO AND MORELS



Risotto With Prosciutto and Morels image

Provided by Craig Claiborne

Categories     dinner, appetizer, main course, side dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1/2 cup dried Italian mushrooms
2 cups hot water
4 cups rich chicken or beef broth
2 ounces pancetta (Italian salt pork, available in pork specialty shops), diced finely, about 1/2 cup loosely packed
4 tablespoons butter
1 tablespoon corn, peanut or vegetable oil
1 cup finely chopped onion
2 cups imported raw Italian rice
2 ounces prosciutto, cut into fine shreds, about 3/4 cup
3/4 cup grated Parmesan cheese

Steps:

  • Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
  • Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
  • Cut the mushrooms in half and set aside.
  • Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
  • Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
  • Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
  • Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
  • Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
  • Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 9 grams, Sodium 835 milligrams, Sugar 2 grams, TransFat 0 grams

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