RECIPES WITH PROSCIUTTO RECIPES
BRUSCHETTA WITH PROSCIUTTO RECIPE: HOW TO MAKE IT - TASTE …
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. —Debbie Manno, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and, if desired, pepper sauce. Pour over tomato mixture; toss to coat., Place bread slices on ungreased baking sheets. Broil 3-4 in. from the heat or until golden brown, 1-2 minutes. With a slotted spoon, top each slice with tomato mixture.
Nutrition Facts : Calories 33 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 67mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC RECIPE - NYT COOKING
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
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
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