Posts Tagged ‘prosciutto’
This comes from one of my all time favorite restaurants. Pizzeria Bianco…..my mouth is salivating just saying their name. Chris Bianco is the genius mastermind behind the food. If you ever find your self in the Phoenix, Arizona area go there, you wont be disappointed.
Pizzeria Bianco has been rated as the best pizza in the US by Bon Appétit,Vogue,and Rachel Ray,and has also been recognized by Martha Stewart. Chef Chris Bianco won James Beard Foundation Best Chef: Southwest for 2003 (the only pizza chef to have won a regional award).
Just a word of advice…..our typical wait time can be any where from 1 1/2 hours to 2 hours (and we know the guy ). It is an experience when you go there. A fabulous one!
On to the food……
This couldn’t be easier; even though it took me about 5 years to figure out the trick to not have the cheese completely ooze out.
First soak your skewers in water for at least 30 min. Then drizzle some oil and sprinkle some rosemary onto a baking dish.
Cut your fontina cheese and skewer it onto your sticks. Wrap with 3 sheets of prosciutto and place in baking dish; drizzle with a bit more olive oil and sprinkle with a little more rosemary. Stick in the freezer (that is the trick, put it into the freezer) for at least 1 hour. Remove, let the dish come to room temp, about 10 min (the meat and cheese should still be cold). Place in a oven pre-heated to broil and cook for 10-15 min or until heated thru out.
Whom ever you make this for will think it is much more complicated than it actually is.
- ½ pound Fontina cheese
- 12 oz prosciutto
- 2 Tbsp rosemary
- ½ cup olive oil
- 4 wooden skewers
- Soak your skewers in water for at least 30 min.
- Drizzle ¼ cup of oil onto bottom of baking dish. Sprinkle with 1 Tbsp of rosemary.
- Slice your cheese into 8 equal sections. Take a skewer and place 2 wedges of cheese onto it.
- Wrap with 3 pieces of prosciutto. Place in baking dish. Drizzle with remaining olive oil and sprinkle remaining rosemary.
- Pop in freezer for at least 1 hour.
- Pre heat oven to high broil.
- Remove baking dish from freezer and let dish come to room temp. Stick in oven for 10-15 min or until heated thru out.
- Serve warm.
One of my families favorite restaurants here in Arizona is Brio. Every time we go up to the Phoenix area we go there. I have fallen in love with their Pasta a la vodka. It is to die for.
This is my attempt at making it. It is pretty darn good if i say so my self. My husband says he actually likes it better….go me! And my picky little eater actually ate it all with out a fight….bonus.
Start with a very large pan heated with some olive oil (about 1/4 cup). Add in your chopped onion.
Chop up some prosciutto and garlic and add to the pan.
Here is my favorite part……the Vodka. Turn your heat down to low and add 1/3 cup in to pan. Go ahead and have some for yourself….its ok, I wont tell.
Add your tomato sauce and stir. Add your Salt and pepper to taste.
Toss in your cooked Tortellini (Cheese filled of course
Tortellini a la Vodka
- ¼ cup olive oil
- ½ onion, chopped
- 6 oz Prosciutto, chopped
- 3 colves garlic, chopped
- 1/3 cup Vodka
- 12 oz Tomato Sauce/Spaghetti sauce
- 6 oz heavy cream
- 1 cup Parmesan cheese
- 48 oz Cheese Tortellini
- Heat a large skillet over medium heat. Add oil
- Add onion and cook about 2 min until onion is almost translucent.
- Add your garlic and prosciutto. Cook 2-3 more min
- Add your vodka and tomato sauce
- Mix until everything is incorporated.
- Add your cream and cheese. Simmer on low until cheese melts.
- Gently toss in Tortellini.
- Serve Warm
There is no secret about my love for all things cheesy and charbo-lishous. I would take a bowl of cheesy, saucy pasta over a cookie any day…..well almost any day.
This recipe has been in my weekly rotation since I learned how to make it. At least once a week we have this or some form of it. I LOVE this. Partly because it is so easy and can be made ahead of time. But mainly because it is so amazing.
Here is your line up…..
**Note: I highly recommend baking on top of a cookie sheet to catch and spillage. Not fun to find next time you go to cook in you oven**
Remove and let stand for 5 min. Serve.
- 3 oz prosciutto, chopped
- ½ box (8oz) Ziti, cooked
- 1 ball (8 oz) fresh mozzarella
- 1 jar (24 oz) Sauce (preferably home made)
- 4.5 oz Parmesan cheese, shredded
- Preheat oven to 375
- Over medium heat cook chopped prosciutto until crispy (about 5 min).
- In a large bowl combine ziti, sauce, cooked prosciutto and ½ of the Parmesan cheese. Stir until fully combine.
- Pour into a 9×9-baking dish.
- Cut up fresh mozzarella and shove into pasta. Reserve 5-6 slices for top.
- Top with remaining mozzarella and Parmesan.
- Cover and cook for 30 min. (Note: I highly recommend placing on top of a cookie sheet to cook. This will help to catch any spillage)
- Remove cover and cook and additional 5-10 min, or until cheese on top is fully melted and pasta is bubbling.
- Remove from oven and let cool for 5 min. Serve.
My all time go to recipe is spaghetti or even better Ziti; of course with home made sauce.
When I got married this sauce was one of the first things my husband taught me to cook. When we got married, I couldn’t cook anything…..and I mean anything. I would mess up boiling water. He is still a far superior cook, but I can at least hang.
When I make this I actually double the recipe and freeze for a super quick dinner.
Here is your line up……
Now blend your tomatoes. Pour one can at a time into your blender and blend until fully liquid. Do the same for the other can and add to pot. Add your tomato paste and stir until incorporated. Bring to a low simmer and reduce heat to low.
We dont use a ton of basil (but we do love it), so when we buy it most of it tends to go bad. Then one day, while in Trader Joes, I stumbled upon these. They come in other types to (cilantro and garlic). They are wonderful.
If you cant find these regular fresh basil works just as well (in fact it actually tastes a bit better).
Kicked up Sauce
- 2 cans (28 oz each) whole peeled tomatoes
- 1 can (6 oz) tomato paste
- ¼ cup olive oil
- 4 cloves garlic, minced
- ½ onion, chopped finely (about ½ cup)
- 1 Tbsp salt
- 1 ½ Tbsp Pepper
- 2 tsp Cayenne pepper
- 8 tsp basil, chopped finely
- Over medium heat, add oil and onion to a large pot.
- Once onion begins to become translucent add garlic. Cook for about 2 min.
- In a blender add once can of whole peeled tomatoes and blend until liquid. Add to pot. Do the same for the other can.
- Add tomato paste and stir. Add salt, pepper, cayenne, and basil.
- Bring to a simmer and reduce heat to low.
- Cook for about 40 min, stirring every 10 min.
- Enjoy over pasta.
It was another cold one today. Not as bad though. So we made some comfort food.
These little morsels are easy to whip up and have amazing flavor. Make a bunch and freeze for future meals.
First, in a food processor put your chicken, and blend until it becomes fully ground. Then add your egg, salt, pepper, garlic powder, and parmesan. Process until fully combine. (You can also use already ground chicken or turkey. Just mix with the above ingredients)
Add your chopped prosciutto to your chicken mix and combine. Scoop out about a tablespoons worth and roll into a ball.(Note: it is a bit sticky so put a bit of olive oil on your hands to prevent the meat from sticking). Place on a parchment lined baking sheet.
Stuffed Prosciutto Chicken Meatballs
- 1 pound chicken breast
- 1 egg
- ¼ cup Parmesan cheese
- 1 Tbsp Salt
- 2 Tbsp Pepper
- 1 Tbsp Garlic Powder
- 2 Tbsp Bread crumbs
- 3 oz Prosciutto
- 3 oz String cheese
- Preheat oven to 400
- In a food processor, process the chicken until is completely ground.
- Add egg and blend until incorporated
- Add cheese, salt, pepper, garlic, and breadcrumbs. Process until fully incorporated. Transfer to a large bowl.
- Chop Prosciutto and cook in a pan over medium heat, until it just starts to get crisp.
- Chop up prosciutto and add to chicken mix and combine.
- Using scoop out about at Tablespoon and roll into a ball. (note: it is a bit sticky so put a bit of olive oil on your hand to prevent the meat from sticking). Place on a parchment lined baking sheet.
- Cut up cheese into about 1inch slices.
- Take one of the balls of meat and a piece of the cheese. Press cheese into the ball of meat.
- Encase cheese with meat and place back on baking sheet.
- Finish with rest of meat and cheese.
- Bake for 20 minutes (or until done).
So as promised here is a recipe that does not involve sugar; but it does have carbs. At least it is a meal.
Here is your line up….
I LOVE Trader Joe’s and the other day when I went they had these little bits of heaven….
While everything is cooking add your pasta to the boiling, salted, water
- 1/4 cup +2 Tbsp Olive Oil
- 1/2 onion, chopped (about 1/2 cup)
- 3 Tbsp garlic, sliced (about 7 cloves)
- 1 pkg (1 oz) Prosciutto
- 1 pkg (1.4 lbs) Sun dried Tomato Basil Chicken (from Trader Joe’s)
- 1/2 + 1/4 cup extra sharp cheddar cheese or Parmesan, shredded
- 1/2 pkg Linguini (about 8 oz)
- 4 eggs
- salt and pepper to taste
- Over Medium-low heat pour 1/4 cup olive oil.
- Add chopped onion and garlic. Turn heat down to low
- Chop prosciutto and add to onion and garlic mix.
- Fill large pot with salted water and bring to a boil
- In a separate pan add 2 Tbsp oil over medium heat
- Chop up chicken into bite sized pieces and add to pan, cook until done
- Add Pasta to boiling water and cook until al dente, about 7-8 min
- Mean while whisk eggs in large bowl (that you are going to serve pasta in), with salt and pepper
- When pasta is done add to eggs. Add chicken and mix
- Add Prosciutto and onion mix and stir until combine.
- Add cheese and mix well
- Serve will salad and enjoy.