PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
CANDIED PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 5 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Lay the prosciutto slices on the parchment without touching.
- In a small bowl, mix together the sugar, salt, allspice and cayenne.
- Brush each slice of prosciutto with some olive oil and sprinkle with the spice mix.
- Place the baking sheet in the preheated oven and bake until the ham is beginning to crisp and the sugar is caramelized, 16 to 18 minutes.
- Transfer the slices to a cooling rack to cool completely. Blot with a paper towel if beads of oil form.
PROSCIUTTO PURSES FROM GIADA!
From Giada De Laurentiis, Everyday Italian. This is very easy and good. Great for dinner parties and BBQ's.
Provided by Mooseybear
Categories Melons
Time 2h5m
Yield 36 purses
Number Of Ingredients 4
Steps:
- Working with 1 melon at a time, cut in 1/2. Gently scrape out seeds and membrane and discard. Using a melon baller, scoop out rounds from flesh and place in large bowl. Discard skin.
- Keep the prosciutto loosely covered with plastic wrap to prevent them from drying out as you start to assemble 1 purse at a time.
- Place 1 melon ball in the center of a prosciutto slice, gather all sides to the top and secure with a blanched chive.
- It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered.
- Repeat with remaining prosciutto and melons.
- Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.
- Scatter the chives onto a decorative platter. Place prosciutto purses on top and serve.
Nutrition Facts : Calories 71.3, Fat 1.4, SaturatedFat 0.3, Sodium 14.2, Carbohydrate 12.2, Fiber 4.9, Sugar 7.4, Protein 6.1
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