Best Frisée And Morel Ragoût With Prosciutto Recipes

FRISéE AND MOREL RAGOûT WITH PROSCIUTTO

Steps:

• Melt butter in large skillet over medium-high heat. Add mushrooms and sauté, stirring frequently, until juices are released, about 3 minutes. Add shallots; sauté 1 minute. Add broth; bring to simmer. Cover skillet and simmer until mushrooms are tender, about 5 minutes. Add frisée and stir until just wilted. Add peas and crème fraîche; bring to simmer. Stir in prosciutto and lemon juice. Season with salt and pepper.

FRIED EGG, PROSCIUTTO, FRISEE AND BLUE CHEESE ON CIABATTA

Steps:

• Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined. Fold in the crumbled blue cheese. Add the frisee and toss well to coat the frisee with the dressing. Season with more black pepper, to taste.
• Heat a little of the butter in a small nonstick skillet over medium heat. Gently crack an egg into a small dish, and then add to the pan with the butter and cook until the white is set and the yellow is slightly firm, about 2 minutes. Season with salt and pepper and then gently turn the egg over and continue cooking for 1 minute. The yolk should still be slightly runny. Repeat with remaining butter and eggs.
• Place the bread on a flat surface and top each with 1/4 of the frisee mixture, followed by 2 slices of prosciutto, and then an egg. Place a thin slice of blue cheese on top of the egg and garnish with ground black pepper. Place another piece of bread on top. Repeat to make a total of 4 sandwiches.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH FLAGEOLET RAGOUT AND FRIZZLED BRUSSELS SPROUT LEAVES

Steps:

• To make the brine: Add the salt, sugar, onion, garlic, thyme, rosemary, fennel seeds, coriander seeds and 1 1/2 quarts of cold water to a large container and stir to combine. Submerge the pork in the brine and refrigerate for 2 hours.
• Preheat the oven to 400 degrees F.
• Remove the pork from the brine and pat dry. Season with salt, pepper and the fennel pollen. Wrap in the prosciutto and caul fat.
• Heat a large saute pan on medium-high heat and add enough oil to coat the bottom of the pan. When the oil is close to its smoking point, sear the pork on all sides until golden brown. Transfer the pork to a sheet pan and reserve the saute pan and drippings. Roast until medium doneness and the internal temperature reaches 150 degrees F, about 5 minutes. Allow to rest.
• Discard the excess fat in the saute pan used to sear the pork. Add the vinegar and reduce until nearly dry. Add 1 cup of the chicken stock and reduce to half. Add the remaining cup of chicken stock and reduce until about 1/3 cup remains. Remove from the heat and swirl in the butter. Season to taste.
• Slice the pork on the bias and serve over the Flageolet Ragout and Frizzled Brussels Sprouts Leaves. Drizzle with some of the pan sauce.
• Combine the flageolets and chicken stock in a medium saucepan. Season with salt and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Set aside.
• Add a drizzle of oil and the sausage to a large pan over medium-high heat. Brown the meat, breaking it up as it cooks. Remove from the pan and set aside. To the same pan add the fennel, onion, garlic and red pepper flakes. Deglaze with the wine and cook until the fennel and onions begin to caramelize. Return the cooked sausage to the pan and add the flageolets and ramp seeds. Heat through, adding more chicken stock if necessary to keep everything moist. Season to taste. Drizzle with extra-virgin olive oil to finish.
• Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan. Add the garlic and cook until aromatic and slightly golden. Add the Brussels sprouts, season with salt and saute until slightly charred but not too soft. Remove from the heat, add the anise hyssop and toss to combine.

LINGUINE A RAGU DI PROSCIUTTO

Steps:

• Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
• Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
• Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.

RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE

Steps:

• Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator. If the morels are large, cut them in half lengthwise.
• Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
• Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
• Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
• Cut the brioche slices in half on the diagonal, and place them on a platter.
• When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
• Dollop each toast with crème fraîche and scatter the herbs over the top.

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS

Steps:

• Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
• Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
• Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

RISOTTO WITH PROSCIUTTO AND MORELS

Steps:

• Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
• Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
• Cut the mushrooms in half and set aside.
• Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
• Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
• Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
• Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
• Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
• Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).

BRUSCHETTA WITH FRISéE, PROSCIUTTO, AND MOZZARELLA

Steps:

• Preheat the oven to 375°F. Arrange the bread slices on one or two large, heavy baking sheets and brush with the olive oil. Bake until the crostini are pale golden and crisp, about 10 to 15 minutes.
• Place one slice of prosciutto on a work surface. Place a slice of cheese and 2 or 3 frisée leaves on top, allowing the tops to protrude from one end. Roll the prosciutto around the cheese and frisée and place on a toasted bread slice. Repeat with the remaining ingredients.
• Arrange the crostini on a platter. Drizzle with the vinaigrette and serve.

ASPARAGUS AND MOREL RISOTTO

Steps:

• Place chicken stock in a small saucepan over medium heat; bring to a simmer.
• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
• Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
• Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
• Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.