Recipes tagged with « Prosciutto »
Grilled Veg & Prosciutto Pizza
Hand-stretched pizza dough topped with a chunky spiced tomato sauce, grilled mixed vegetables, mozzarella fior di latte, shaved asiago, kalamata olives, and delicate slices of prosciutto. Cooked quickly on a blazing pizza stone until crust crackles golden. Bright basil finished. Substituted asiago for pecorino, kalamata for black olives, and added smoked paprika for depth. Sauce thick but still loose enough to spread evenly. Key: high heat, frequent turning during bake, watch crust bubbles. Keeps crispy edges, melty cheese, fresh toppings. Be ready to work fast. Avoid soggy bottom pitfalls by draining veg well and not oversaturating sauce. Crunchy char on veg, savory salt of prosciutto layered last for aroma and texture contrast.
Savory Prosciutto Tart
Flaky puff pastry base topped with tangy frisée and shallots, layered with torn aged prosciutto and a herby, crunchy nut garnish with a subtle sweet-sour hint from chopped cornichons. The nut element swapped from hazelnuts to toasted walnuts for earthier depth. Creme fraiche replaces heavy cream for tang and lighter texture. An aromatic parsley and watercress salad finishes the tart for freshness and peppery bite. Baked until golden, airy, and crisp around edges. Garnished with shaved aged asiago instead of parmesan for a nuttier punch. A balance of salty, creamy, crunchy, and sharp flavors with changing textures through each forkful.
Fig Prosciutto Baguette
Sandwich with modified ingredients. Reduced bread portion. Butter swapped for olive oil spread. Chutney replaced by fig jam. Prosciutto quantity altered. Cheese swapped from cheddar to aged gouda. Added fresh arugula for bite. Onion replaced with thinly sliced shallots. Preparation reordered for efficiency. Slightly longer rest time for flavors. Cut sandwich diagonally instead of straight.