Tag: prosciutto
Tomato Ricotta Zucchini Rollatini
Late summer’s harvest can sometimes get a bit excessive. Having giant zucchinis and hundreds of juicy cherry tomatoes overflowing in bowls in your kitchen is a wonderful problem to have. But you still need to find a way to use the abundance of veggies before they pass their prime.
Combining sweet cherry tomatoes with fluffy ricotta cheese to make a rich and creamy sauce makes a delicious base for rolled zucchini slices.
If you have leftover Tomato Ricotta sauce, it is great tossed with pasta, spooned over roasted vegetables, or smeared cold over crusty bread.
Tomato Ricotta Zucchini Rollatini
Ingredients
Tomato Ricotta Sauce
- 1 pint cherry tomatoes
- ½ cup Parmigiano Reggiano freshly grated
- ½ cup ricotta cheese
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
- 2 Tbsp fresh basil leaves
- salt and pepper to taste
Zucchini Rollatini
- 1 large zucchini or 2 small
- salt and peper
- 12 slices La Quercia Prosciutto thinly sliced
- 1 ball fresh mozzarella sliced into 12 pieces
- ¼ cup grated Parmigiano Reggiano plus more to finish
- Fresh basil leaves
- Cooking Spray
Instructions
- To make the sauce, process the tomatoes, cheeses, garlic, anchovy fillets, and olive oil in a food processor until smooth. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Taste and add salt and pepper. Use right away for zucchini rollatini, or cover and refrigerate for up to one week.
- To make the rollatini, preheat a grill pan on medium-high heat. Using a mandoline, slice the zucchini lengthwise into thin strips until you have 12 full slices. Strips should be a little less than ¼ in. Season both sides of the zucchini slices.
- Spray grill pan with cooking spray. Grill zucchini slices 2 minutes on one side until slightly softened and grill marks appear. Gently flip over and grill for another 30 seconds. Remove from pan and set aside. Repeat with all zucchini slices.
- Preheat oven to 400℉. Spread 1/4 cup of the tomato ricotta sauce on the bottom of a 13 x 9-inch baking dish.
- On a cutting board, lay out a slice of zucchini. Take one slice of prosciutto and lay flat across zucchini. Place a piece of mozzarella on one side of the zucchini and roll up the slice. Place seam side down in the baking dish. Repeat until all 12 slices are complete.
- Spoon additional sauce on top of each zucchini rollatini and sprinkle on freshly grated Parmesan. Bake in the 400℉ oven for 15-20 minutes, until cheese is melted and the sauce is bubbling.
- Top with torn basil leaves, more grated Parmesan cheese, and serve.
Sweet and Spicy Prosciutto Chips
Thinly sliced prosciutto is a mainstay on any charcuterie board. But why not mix it up a bit?
La Quercia prosciutto slices get sprinkled with a flavorful spice mixture and become crispy and crunchy after being baked in the oven.
Harissa is a North African spice blend. If you can’t find a ground Harissa mix, you can use any chili powder blend.
These sweet and spicy prosciutto chips are an addicting snack great to crumble over salad and pasta, or to serve alongside olives and cheese.
Sweet and Spicy Prosciutto Chips
Ingredients
- 12 slices La Quercia Prosciutto
- 1 tbsp sugar
- 1 tsp Harissa powder
- ¼ tsp kosher salt
- 2 tsp EVOO
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- In a small bowl, mix together the sugar, Harissa, and salt until well combined.
- Lay the slices flat on the parchment, without overlapping. Brush each slice with a little EVOO and sprinkle the spice mixture over the top.
- Bake the prosciutto slices for 10-12 minutes until they begin to get crispy and caramelized. Bake for longer if the slices are thicker.
- Remove from the oven and transfer to a wire rack to cool. Enjoy right away, or store at room temperature for a few hours.
Spanish Migas with Prosciutto and Shallots
Many people may be familiar with the Tex-Mex version of migas – leftover corn tortillas that are fried, tossed with scrambled eggs and often served in tacos – but are less familiar with the Spanish version. While both are derived from the same concept, this Spanish version is a great snack to have on hand.
Spanish migas uses leftover, stale bread to fry with some aromatics. Using prosciutto makes this a bit hearty and adds some funky salty notes to the crunchy bread.
Keep a bowl of these around to sprinkle over tinned fish, stuff inside a chicken, add crunch to a salad, or pile on a bowl of noodles.
Spanish Migas with Prosciutto and Shallots
- 1 loaf stale artisan bread (our friends at Field & Fire make some delicious loaves)
- 1 tsp salt
- 4 Tbsp EVOO
- 1 large shallot, thinly sliced
- 12 slices La Quercia Prosciutto, (sliced a bit thicker than normal) chopped
- ¼ cup chopped fresh parsley
Remove the crust off the loaf of bread and dice the innards into small cubes and place in a large bowl. In a small bowl, combine the teaspoon of salt with a ¼ cup of water and stir to dissolve. Pour the salted water over the bread cubes and let sit overnight. (A few hours would work too if you are pressed for time.)
In a large saute pan set over medium-low heat, drizzle the EVOO in the pan and add the shallots. Cook until they start to get translucent, about 7 minutes, then add the chopped prosciutto. Stirring often, cook until the prosciutto starts to crisp up, then add the bread cubes and continue to cook. Once the bread crumbs become crispy and fried, remove from heat and add the chopped parsley.
While migas are best when eaten within a few hours of making, they will keep in an air-tight container in the fridge for a few days.
Fig Wellingtons
A slight detour from a traditional Beef Wellington, these little sweet and savory puffs are a great snack to bring to any get-together.
Schaller & Weber’s Pâté with Goose adds a richness to these bites, but the entire tube won’t be utilized. Use the leftovers on a charcuterie board with crusty bread and cornichons, make decadent deviled eggs by adding a scoop to the yolk mixture, or gently melt the pâté with butter and a splash of sherry and toss with warm pasta.
Beau Bien Herbed Red Onion Marmalade is the jam used in this recipe, but get creative and swap for any of the amazing preserves on the Aperitivo shelves.
Most frozen puff pastry will have two sheets in the box. If you are feeling frisky and want to make 48, grab a larger container of figs and double the number of prosciutto slices.
Fig Wellingtons
Makes 24 two-bite snacks
- 1 sheet thawed puff pastry
- 12 dried black mission figs (a small container will have more than enough)
- 12 slices La Querica prosciutto
- 1 tube Schaller & Weber Pâté with Goose
- 1 jar Beau Bien Herbed Red Onion Marmalade
- 1 egg
- Assorted salts or seeds – poppy seed, flake salt, smoked salt, fleur de sel, sesame seeds, etc.
Preheat oven to 400℉ and line a baking sheet with a silicone mat, aluminum foil or baking spray.
Gently roll out thawed puff pastry sheet on a lightly floured surface until the rectangle almost doubles in size. Slice the sheet into 24 smaller pieces. Start by slicing the longer end of the sheet into thirds using the folded lines as a guide. Cut each third in half.
In the other direction, cut down the middle, then each of those halves in half. That should give you 24! Stack up the rectangles and cover with a damp paper towel until ready to assemble the wellingtons.
Slice the stem off 12 figs and cut in half lengthwise and keep to the side.
Cut each slice of prosciutto in half lengthwise and set aside. If the slices are extra long, cut into thirds and snack on the rest while you assemble.
Make an assembly line. Place the puff pastry stacks, halved figs, prosciutto slices and spoons in both the jam and pâté on a large cutting board. Fill a small bowl with water and use a pastry brush (or your finger) to seal the edges.
Start by rolling out 1 piece of puff pastry until it is roughly 2 in. x 3 in. Place a few slices of the onions on the middle of a prosciutto slice. Smear about a ½ teaspoon of the pâté on the fig and lay face down on the onion. Wrap the prosciutto around the fig and place in the middle of the puff pastry sheet. Brush the edges with water and bring the corners together. Seal the edges by squeezing and gently pressing down so there are no holes in the bottom. Set on the prepared sheet tray.
Repeat until all 24 are assembled. Beat the egg with 1 tablespoon of water and brush on each of the wellingtons. Sprinkle with salt or poppy seeds and bake for 12-15 minutes, rotating the pan halfway, until golden brown.
Let cool and serve with grainy mustard.
Fig Wellingtons can be made in advance. Once cooled, keep in an airtight container in the fridge and bring up to room temperature before serving.
