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Browsing Tag: prosciutto
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…
How about a new side dish that brings plenty of flavor to the table while being easy to prepare? This tasty side dish pairs with many main dishes and uses that much maligned vegetable nearly everyone hates from childhood, but enjoys as an adult and is available just about year round. The quick preparation is a bonus and is versatile with key substitutions. Don’t have diced prosciutto? Use bacon. No shallots? Substitute white, red or yellow onions or even scallions. You can use bacon drippings instead of butter to increase the smoky bacon flavor. Heck, you can drizzle the final results with balsamic glaze or honey to add a sweet slant to the dish. If there is one tough aspect of the dish, that would be…
Here is a pasta dish I believe will really satisfy you. This is a variant of a dish I posted in March – Tortellini with Prosciutto and Asparagus. The difference is perfect for summer – a basil sherry cream sauce. Using fresh basil is a must for this dish and the hardest part of this dish is timing all the parts. So take a chance and expand your repertoire with something new… like this dish! Save Print Tortellini in a Basil Sherry Cream Sauce Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 1 Ingredients 2 oz prosciutto, diced 4½ oz fresh tortellini 5 oz asparagus, sliced into 1½ inch lengths ½ cup basil leaves, fresh…
Today I decided to experiment and grill a roulade. Working with ingredients I had at home, I created this recipe using a butterflied flat iron steak, prosciutto, asparagus, and shredded Italian blend cheese. The meat was marinated in a mixture of balsamic vinegar, olive oil, Italian seasoning, minced onions, minced garlic, salt and pepper for an hour before assembly and grilling. For such a seamingly upscale dish, it went together quickly and easily – and it was enjoyed just as quickly and easily! Give this dish a try and impress that special someone with your culinary skills. No one has to know how easy it is… it will be our little secret! Save Print Flat Iron Steak Involtini Prep time: 1 hour 20 mins Cook time…
Are you ready for another pasta dish? This dish is similar to other tortellini dishes I have posted earlier – Tortellini with Prosciutto and Asparagus and Tortellini with Pancetta and Brussel Sprouts with a change up on the light sauce and vegetables used. Also like the other dishes, this one is quick and easier to prepare, perfect for a weeknight dinner. For an intense flavor to compliment the salty and smoky prosciutto and sweet red peppers, I use butter, lemon juice, and prosecco in the making of the sauce for this dish. Kissed with red pepper flakes and lemon zest, you will enjoy the nuanced interplay of flavors in this dish. Well, at least I hope you do! Let’s get busy – all this writing has…
Pasta. Tonight I wanted pasta and fresh (ok, store bought ‘fresh’) tortellini just fit the bill. This recipe is one of my go-to recipes when I don’t really feel like cooking. And with this cold/flu/lingering death making me miserable, I can say I honestly did not feel like cooking tonight. But I needed to eat, so here we are. I hope you feel like cooking tonight… and perhaps you will make this easy and tasty pasta dish! Save Print Tortellini with Prosciutto and Asparagus Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 1 Ingredients 1½ oz sliced prosciutto, cut into strips 8 oz asparagus, trimmed and cut diagonally into…
Back in August, I posted ‘Cheater, cheater… pizza eater!‘ on how to make a custom pizza quickly using Papa Murphy’s $5 Fave pizza. Today, this is the real deal – pizza from scratch. Yep, you read that correctly… homemade pizza dough for one. I apologize to my Chicago friends in advance as this recipe is more like a New York style pizza, but I will get to a Chicago style pizza eventually! This recipe takes a bit of planning to allow the dough to rise, but overall was simple to make when using a food processor. Since it takes time to make, let’s get cracking! Save Print Homemade Pizza Dough Prep time: 20 mins Cook time: 24 hours…
It is now soup season and this one is tasty… and easy! This recipe has become one of my favorite ways to enjoy cauliflower. The simplicity of the recipe belies the wonderful depth of flavor this soup has. Since most of the cooking happens in the oven, you gain some time to finish other tasks if desired. Also, this soup can be tweaked to suit your tastes, but I am delivering my ‘go to’ recipe here. Ready, set, let’s cook! Coriander Roasted Cauliflower Soup with Prosciutto Bark Ingredients: 1 small head of cauliflower, cut into flowerets 1 tbsp olive oil 1 tsp ground coriander salt fresh cracked pepper 3 slices prosciutto 3/4 cup vegetable broth (or chicken stock if desired) 1/2…