COOKING PROSCIUTTO RECIPES

Name: Pasta With Prosciutto and Whole Garlic
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1/3 cup olive oil or butter; 10 cloves garlic, lightly crushed; 1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips; 6 plum tomatoes, or 1 1/2 cups drained canned tomatoes; Salt and ground black pepper to taste; 1 pound cut pasta, such as ziti or penne; 1 cup roughly chopped fresh basil leaves; 1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination

PASTA WITH PROSCIUTTO AND WHOLE GARLIC RECIPE - NYT COOKING

Pasta With Prosciutto and Whole Garlic Recipe - NYT Cooking image

This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil — a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don’t want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup olive oil or butter
10 cloves garlic, lightly crushed
1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
6 plum tomatoes, or 1 1/2 cups drained canned tomatoes
Salt and ground black pepper to taste
1 pound cut pasta, such as ziti or penne
1 cup roughly chopped fresh basil leaves
1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination

Steps:

Bring a large pot of water to a boil.
Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

Nutrition Facts : @context http//schema.org, Calories 785, UnsaturatedFatContent 20 grams, CarbohydrateContent 95 grams, FatContent 31 grams, FiberContent 8 grams, ProteinContent 32 grams, SaturatedFatContent 9 grams, SodiumContent 1156 milligrams, SugarContent 8 grams

PROSCIUTTO PORK FILLET | JAMIE OLIVER RECIPES

Prosciutto pork fillet | Jamie Oliver recipes image

Now this is a bit of a posh dinner. I’m talking beautiful roasted pork fillet (which is a brilliant cut of meat that’s great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

500 ml semi-skimmed milk
60 g Parmesan cheese
500 g potato gnocchi
320 g frozen peas
8 slices of higher-welfare prosciutto
olive oil
2 tablespoons green pesto
1 x 500 g piece of higher-welfare pork fillet
½ a bunch of sage (10g)

Steps:

Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes. About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork

Nutrition Facts : Calories 674 calories, FatContent 25.7 g fat, SaturatedFatContent 9.4 g saturated fat, ProteinContent 51.7 g protein, CarbohydrateContent 59.1 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.8 g salt, FiberContent 6.1 g fibre

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