GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO
Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
- Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
- Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.
Nutrition Facts : Calories 701 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 3 milligram of sodium
PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
PROSCIUTTO AND SPINACH PINWHEELS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h25m
Yield 20 appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
- Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
- Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
PROSCIUTTO, EGG AND SPINACH STRATA
This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
SPINACH PROSCIUTTO SPIRALS
You will find this appetizer easy to make, delicious and attractive, serving it either warm from the oven or at room temperature.
Provided by Geema
Categories Ham
Time 45m
Yield 16 spirals, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Line a very large paking sheet with parchment paper and set aside.
- On a lightly floured surface, roll the pastry to an 11 inch square.
- Spread the basil pesto on the puff pastry; top with spinach and roasted red peppers.
- Sprinkle with Parmesan, then cover evenly with prosciutto or ham pressing lightly with your fingers.
- Beginning on the right side of the pastry, roll up tightly into a spiral, but STOP IN THE MIDDLE.
- Do the same on the left side, rolling the pastry until you get to the middle where the two rolls with meet.
- Carefully, using a serrated knife in a sawing motion, cut the roll crosswise into 1/2 inch slices.
- Place the slices on the prepared baking sheet.
- In a small bowl, beat egg and 1 tablespoon water and brush this mixture over the pastry slices.
- Bake about 20 minutes or until puffed and browned.
- Serve warm or at room temperature.
- You can make these spirals ahead of time by baking them, then allowing to cool. Layer the cooled spirals between waxed paper in an air tight container and freeze for up to 1 month. Place the frozen spirals on baking sheet and bake about 8 minutes.
Nutrition Facts : Calories 205.5, Fat 13.4, SaturatedFat 3.7, Cholesterol 29.2, Sodium 327.6, Carbohydrate 17, Fiber 2.2, Sugar 0.4, Protein 5.3
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