PROSCIUTTO KOSHER RECIPES

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PROSCIUTTO-WRAPPED PORK LOIN RECIPE | GEOFFREY ZAKARIAN - FO…



Prosciutto-Wrapped Pork Loin Recipe | Geoffrey Zakarian - Fo… image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 2 hours 20 minutes

Cook Time 25 minutes

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves 
1 tablespoon Dijon mustard 
1/2 shallot, coarsely chopped 
2 tablespoons extra-virgin olive oil 
Kosher salt and freshly cracked black pepper 
1 pork loin (3 to 5 pounds)
12 slices prosciutto 
1/2 cup packed brown sugar 
1/2 cup maple syrup 
2 tablespoons spicy BBQ sauce 
2 star anise pods 
1 cinnamon stick 
Zest of 1 orange 
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter 
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

UTICA GREENS RECIPE - NYT COOKING



Utica Greens Recipe - NYT Cooking image

This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.

Provided by Jim Shahin

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1 cup bread crumbs
1/2 cup Parmigiano-Reggiano, grated
1 head escarole, about 1 1/4 pound, bottom removed, leaves separated and washed thoroughly to remove grit
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin and cut into roughly 1-inch squares
4 to 6 hot cherry peppers (pickled will do if you can't find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Parmigiano-Reggiano, grated, plus 2 or more tablespoons for garnish

Steps:

  • Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
  • Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
  • When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
  • Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
  • Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
  • Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 512, UnsaturatedFatContent 31 grams, CarbohydrateContent 25 grams, FatContent 40 grams, FiberContent 3 grams, ProteinContent 14 grams, SaturatedFatContent 8 grams, SodiumContent 787 milligrams, SugarContent 4 grams

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