PROSCIUTTO WRAPPED MOZZARELLA {THE CAPITAL GRILLE COPYCAT}
Fresh mozzarella wrapped in Italian prosciutto, pan fried and plated with cherry tomatoes, Parmesan coated crispy bread slices and fresh basil; then drizzled with balsamic vinegar and olive oil.
Provided by Carrie's Experimental Kitchen
Categories Appetizer
Time 27m
Number Of Ingredients 15
Steps:
- Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
- Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).
- Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate.
- Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
- Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)
- Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm.
WARM PROSCIUTTO-WRAPPED PEACHES
Drizzle juicy roasted peaches with olive oil and balsamic, sprinkle them with refreshing mint and wrap them in savory prosciutto.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
- Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
- Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
- Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO
Delicious and impressive yet easy appetizer served with mixed salad leaves and fruity chutney! I like using cranberry sauce to ofset the saltyness of the ham.
Provided by English_Rose
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Divide the mozzarella into four equal portions.
- Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
- Season all the parcels with pepper.
- Heat olive oil in a shallow non stick frying pan.
- Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
- Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
- Arrange salad on a plate and top with parcels.
- Serve with chutney or fruit sauce.
PROSCIUTTO-WRAPPED PORK TENDERLOIN, PEACH CHUTNEY AND ASPARAGUS
Steps:
- For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
- For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
- For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
- Slice the tenderloin on the bias and serve with the peach chutney and asparagus.
PAN-FRIED MOZZARELLA PARCELS
James Martin's tasty mozzarella parcels are full of colour and flavour and they're ready in only 15 minutes
Provided by James Martin
Categories Dinner, Lunch, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
- While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
- Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.
Nutrition Facts : Calories 670 calories, Fat 24 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 3.31 milligram of sodium
PROSCIUTTO-WRAPPED GREENS
From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.
Provided by Ms B.
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
- Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
- Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
- Taste for salt and pepper.
- Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
- Squeeze the greens together and roll the prosciutto into a tight log.
- Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
- Repeat with the remaining prosciutto and greens and serve.
Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5
PROSCIUTTO-WRAPPED PEACHES
A common dish in Italian restaurants, this is simply mouthwatering. Peaches are in season from August
Provided by Barney Desmazery
Categories Dinner, Lunch, Snack, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Mix the chilli with the olive oil and set aside. Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.
- Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.
Nutrition Facts : Calories 483 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2.79 milligram of sodium
PROSCIUTTO WRAPPED FRIED MOZZARELLA OVER GREENS W/ PEACH CHUTNEY
I did a quick search but didn't locate it, I think it was out of a Southern Living of Fine Living but it was 4 or more years ago. I love it. You can use a variety of chutneys, peach, black cherry, mango even a cranberry chutney. I see many of them right in my local store or Whole Foods carry's some unique brands as well. And many local farmers or markets also sell them. This combines a mix of arugula and romaine, tossed with a sweet vinaigrette, then topped with pan sauteed mozzarella wrapped in proscuitto then topped with a simple store bought chutney.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Individual salads, 6 serving(s)
Number Of Ingredients 12
Steps:
- Dressing -- mix the balsamic, olive oil, honey, salt and pepper and set to the side.
- Salad -- toss your green is a large bowl.
- Mozzarella -- I like to freeze mine slightly as it makes it very easy to slice. Dredge each slice lightly in the bread crumbs and then wrap with the proscuitto. Make sure to cover it well and secure with a tooth pick.
- Cheese -- Just saute in a non stick skillet on medium with the olive oil until the proscuitto begins to brown up and the cheese begins to melt.
- Toss the salad with the dressing. Plate the salad and top each dish one of the cheese slices. Then top with a spoon of the chutney.
Nutrition Facts : Calories 155.8, Fat 12.5, SaturatedFat 4.2, Cholesterol 19.2, Sodium 243.8, Carbohydrate 5, Fiber 0.2, Sugar 1.5, Protein 6.1
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