FRITTATA WITH POTATO AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
- Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
- Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.
CREAMY POTATO AND PROSCIUTTO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
- Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.
- Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.
- Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.
PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
POTATOES WITH PROSCIUTTO
Delicious for breakfast, brunch, or with a homestyle dinner. Cook your potatoes ahead to save time in the morning.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
- Drain potatoes and chop coarsely.
- Heat oil/butter mixture in a large skillet.
- Add onions and cook until translucent.
- Add prosciutto and rosemary and cook until it just starts to brown at the edges.
- Add potatoes to pan and season with salt and pepper.
- Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).
Nutrition Facts : Calories 262.2, Fat 10.6, SaturatedFat 1.4, Sodium 450.4, Carbohydrate 38.1, Fiber 4.2, Sugar 3, Protein 4.5
PROSCIUTTO POTATOES
Adapted from Super Food Ideas. A great new twist on roasted potatoes, sure to impress all your dinner guests.
Provided by Sarah
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add potatoes to a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes or until a skewer comes out easily. Drain.
- Preheat oven to 220 celcius.
- Cut each slice of prosciutto in half lengthwise.
- Wrap one slice of prosciutto around each potato and secure with a sprig of rosemary.
- Place potatoes in a single layer in baking tray, spray with oil and sprinkle with salt and pepper.
- Roast for 30 to 35 minutes or until golden and crisp.
Nutrition Facts : Calories 116.7, Fat 0.2, Sodium 10, Carbohydrate 26.2, Fiber 4, Sugar 1.9, Protein 2.8
POTATO BAKE WITH PROSCIUTTO
Make and share this Potato Bake With Prosciutto recipe from Food.com.
Provided by Stacelee
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C Cut potatoes into thin slices. Place slices in bowl, add oil and salt and pepper, toss to combine. Finely chop 4 slices prosciutto. Remove leaves from thyme.
- Arrange one-third of potatoes in dish, sprinkle over half the prosciutto, half the thyme and 1/2 cup crumbled feta.
- Top with half the remaininmg potatoes, remaining prosciutto, thyme and remaining feta. Top with remaining potatoes.
- Pour over 2 cups vegetable stock.
- Bake for 45 minutes.
Nutrition Facts : Calories 410.5, Fat 11.8, SaturatedFat 6.2, Cholesterol 33.4, Sodium 1048.5, Carbohydrate 65.5, Fiber 7.5, Sugar 5.6, Protein 12.8
MASHED POTATOES WITH PROSCIUTTO AND PARMESAN CHEESE
Categories Milk/Cream Potato Side Thanksgiving Parmesan Fall Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
- Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
- Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.
PROSCIUTTO & ROSEMARY POTATOES
These simple canapés are small but perfectly balanced
Provided by Good Food team
Categories Canapes, Dinner
Time 45m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium
POTATO, PROSCIUTTO & FONTINA CAKE
I'm a huge fan of potatoes! Which is why I love this dish. It's the perfect base for poached eggs at brunch, to sop up the juices of a big rib eye steak (page 156), to complement my fabulous brined pork chops (page 170), or just for lunch. When this was on the menu at my restaurant and I was craving something porky, cheesy, and delicious, I'd have one of the line cooks fry up one of these lovelies for me to eat while I worked. Yum!
Yield serves: 4
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
- Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.
- In a small saucepan, heat the cream.
- While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
- Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to-you probably will.
- Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 375°F.
- Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
- These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you're ready to eat.
FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO
Provided by Moira Hodgson
Categories brunch, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
- Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
- Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
- Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams
PEAS, PROSCIUTTO AND POTATOES
Provided by Marian Burros
Categories dinner, easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
- Chop whole onion.
- Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
- Wash, dry and chop sage and add to onions when they begin to soften.
- Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
- Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 8 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 18 grams
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