Prosciutt Wrapped Roasted Garlic Potato Medallions Recipes

PROSCIUTTO-WRAPPED PORK MEDALLIONS

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Wrap a strip of prosciutto around each pork slice. In a large skillet, brown pork on both sides in oil. , Transfer to a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until juices run clear, basting frequently with 3 tablespoons reserved marinade., In a small saucepan, combine cornstarch and remaining marinade until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

PROSCIUTT-WRAPPED ROASTED GARLIC POTATO MEDALLIONS

Steps:

• Cut the tops off 6 cloves of garlic and toss with olive oil, salt, and pepper. Roast in an aluminum foil pouch at 400 for 25 to 30 minutes. Meanwhile, boil the potatoes until tender, then drain, peel, and mash them in a bowl. Remove garlic from oven; peel and mash it as well. To potatoes, add garlic, 2 tbsp butter, egg yolk, grated cheese, salt, pepper, and nutmeg. Arrange slices of prosciutto side by side on top of parchment or waxed paper, and cover the prosciutto with a half-inch layer of potato mix. Roll layers into a jelly roll, making sure the potato is fully wrapped in prosciutto. Refrigerate the roll to harden (1 hour), then remove parchment and slice it into 18 medallions. Sprinkle flour on both sides. In batches, fry medallions in a pan with butter and a splash of olive oil. Remove once both sides are golden brown. Drizzle with infused olive oil and balsamic vinegar. Makes 6-8 servings.