Preparation time: 25 minutes
Ingredients
* 4 skinless, boneless chicken breast halves
* Freshly ground black pepper
* 1 stick (1/2 cup) unsalted butter
* 8 whole fresh sage leaves
* 1/4 pound very thinly sliced prosciutto
* 2 eggs, beaten
* 8 thin slices Italian Fontina cheese (about 2 oz)
Sauce:
* 1 cup dry white wine
* 1 Tbsp minced fresh sage
* 1/2 stick unsalted butter, chilled
1 Trim the chicken tenderloins away from the breasts, and reserve for another use. Cut each breast half in half, horizontally. Trim away any excess fat. Place the 8 chicken breast pieces between two large pieces of wax paper. Pound the pieces with a mallet until each one is about 1/8 inch thick. Season with ground pepper and set aside.
2 Heat the butter over medium heat in a large sauté pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove the sage leaves from the pan and place a leaf on each of the chicken pieces. Next wrap each chicken piece with a single layer of prosciutto.
3 Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Working in batches so that you do not crowd the chicken in the pan, place the chicken pieces in the pan. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.
4 Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with the sauce.
5 While the cheese is melting, pour out the butter from the sauté pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.
Showing posts with label prosciutto. Show all posts
Showing posts with label prosciutto. Show all posts
Saturday, August 08, 2009
Wednesday, April 08, 2009
fetuccine with yogurt and herbs
When I come across a recipe that I really want to try, I usually follow it to the letter so that I have an idea of how it SHOULD work, and then as soon as I'm done eating it, I am already coming up with ways to alter it. In this case, I can't say that I can come up with a single improvement.
The other day, I bummed a copy of Edible Portland (they're free in grocery stores around town) off my buddy so I could check out a recipe, and instead of making the one I'd planned to, I stumbled across this one instead. It requires prepping a day ahead, but since I plan my meals in advance, it wasn't a problem.
From Edible Portland (adapted from Cathy Whims, Chef/Owner, Nostrana)
2 cups whole milk yogurt
extra virgin olive oil
3 large onions, thinly sliced
sea salt
1 lb fettuccine
2 cups fresh herbs (a mixture of chervil, basil, parsley, chives, and fennel frond) roughly chopped
2 oz Proscuitto di Parma, thinly sliced (optional)
1 bunch green onions
1 cup grated pecorino
1. The day before, fold a long piece of cheesecloth in fourths. Spoon yogurt into its center and tie the bundle to the center of a long, wooden spoon. Lay the spoon across a bowl, so that the yogurt drains- whey will drip into the bowl below. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and bring to room temperature. Discard whey. (Editor's note: that business with the spoon sounds rather complicated. If you have one of those wire colander things, you can just set the cheesecloth in it, then spoon the yogurt on top, then set it in a bowl. That's what I did.)
2. Heat olive oil in large skillet. Add onions, toss well and reduce heat to medium-low. Cook, stirring occasionally, for 30 to 40 minutes or until the onions turn creamy and golden brown. Turn heat to low if onions darken too quickly. While cooking, add salt to taste, a little at a time. The onions can be caramelized in advance and kept in the refrigerator. (That's what I did. It made dinner prep go a lot smoother.)
3. Bring a six-quart pot of water to a boil. Season with sea salt- enough so that the water tastes like seawater. Drop in pasta. Cook until al dente and drain, reserving a half-cup of water. (Whoops, I just realized I used a whole cup. Oh well.)
4. Place thickened yogurt in a large bowl and whisk with the reserved hot water. Toss pasta with yogurt until coated. Add caramelized onions, herbs, proscuitto, and green onions. Season with salt & pepper and toss well.
5. Place pasta in a warm serving bowl. Garnish with pecorino and a drizzle of olive oil. Serve.
(Makes 6 servings.)
Woo! The only thing I'd do differently next time is cut the recipe in half for my own little family. We were lucky to have a dinner guest this evening, or we'd surely have had a ridiculous amount of leftovers (though there's still a good sized portion sitting in my fridge right now). The tanginess of the yogurt was delicious, the caramelized onions gave the whole dish a sweet and savory touch, and the fresh herbs were delightful, of course. I loved that it had the weight and feel of a nice thick alfredo sauce, but without making me feel like total crap after I was done eating it. I didn't have any proscuitto or bacon or anything like that on hand, but next time I make this, I'm definitely going to throw some in. Because you know- meat.
The other day, I bummed a copy of Edible Portland (they're free in grocery stores around town) off my buddy so I could check out a recipe, and instead of making the one I'd planned to, I stumbled across this one instead. It requires prepping a day ahead, but since I plan my meals in advance, it wasn't a problem.
From Edible Portland (adapted from Cathy Whims, Chef/Owner, Nostrana)
2 cups whole milk yogurt
extra virgin olive oil
3 large onions, thinly sliced
sea salt
1 lb fettuccine
2 cups fresh herbs (a mixture of chervil, basil, parsley, chives, and fennel frond) roughly chopped
2 oz Proscuitto di Parma, thinly sliced (optional)
1 bunch green onions
1 cup grated pecorino
1. The day before, fold a long piece of cheesecloth in fourths. Spoon yogurt into its center and tie the bundle to the center of a long, wooden spoon. Lay the spoon across a bowl, so that the yogurt drains- whey will drip into the bowl below. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and bring to room temperature. Discard whey. (Editor's note: that business with the spoon sounds rather complicated. If you have one of those wire colander things, you can just set the cheesecloth in it, then spoon the yogurt on top, then set it in a bowl. That's what I did.)
2. Heat olive oil in large skillet. Add onions, toss well and reduce heat to medium-low. Cook, stirring occasionally, for 30 to 40 minutes or until the onions turn creamy and golden brown. Turn heat to low if onions darken too quickly. While cooking, add salt to taste, a little at a time. The onions can be caramelized in advance and kept in the refrigerator. (That's what I did. It made dinner prep go a lot smoother.)
3. Bring a six-quart pot of water to a boil. Season with sea salt- enough so that the water tastes like seawater. Drop in pasta. Cook until al dente and drain, reserving a half-cup of water. (Whoops, I just realized I used a whole cup. Oh well.)
4. Place thickened yogurt in a large bowl and whisk with the reserved hot water. Toss pasta with yogurt until coated. Add caramelized onions, herbs, proscuitto, and green onions. Season with salt & pepper and toss well.
5. Place pasta in a warm serving bowl. Garnish with pecorino and a drizzle of olive oil. Serve.
(Makes 6 servings.)
Woo! The only thing I'd do differently next time is cut the recipe in half for my own little family. We were lucky to have a dinner guest this evening, or we'd surely have had a ridiculous amount of leftovers (though there's still a good sized portion sitting in my fridge right now). The tanginess of the yogurt was delicious, the caramelized onions gave the whole dish a sweet and savory touch, and the fresh herbs were delightful, of course. I loved that it had the weight and feel of a nice thick alfredo sauce, but without making me feel like total crap after I was done eating it. I didn't have any proscuitto or bacon or anything like that on hand, but next time I make this, I'm definitely going to throw some in. Because you know- meat.
Saturday, January 31, 2009
Parmesean-crusted cauliflower proscuitto rigatoni
Found this on Food and Wine website. Takes 30 minutes.
Ingredients
1. 3 1/2 tablespoons extra-virgin olive oil
2. 1 large garlic clove, thinly sliced
3. 1 cup heavy cream
4. Kosher salt and freshly ground pepper
5. 3/4 pound rigatoni
6. One 1 3/4-pound head of cauliflower, cut into 1-inch florets
7. 1 cup panko (Japanese bread crumbs)
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
10.
Directions
1. Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
2. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
3. Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
4. Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.
Wine
Ingredients
1. 3 1/2 tablespoons extra-virgin olive oil
2. 1 large garlic clove, thinly sliced
3. 1 cup heavy cream
4. Kosher salt and freshly ground pepper
5. 3/4 pound rigatoni
6. One 1 3/4-pound head of cauliflower, cut into 1-inch florets
7. 1 cup panko (Japanese bread crumbs)
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
10.
Directions
1. Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
2. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
3. Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
4. Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.
Wine
Sunday, November 02, 2008
prosciutto wrapped pesto fish ap
this was good, and really easy. I'd do it again, esp as an easy party item.
Time: 30 minutes, depending on thickness of fish
The Minimalist: Wrapped in Prosciutto and Looking Elegant (November 5, 2008)
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.
1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
Yield: 4 servings.
Time: 30 minutes, depending on thickness of fish
The Minimalist: Wrapped in Prosciutto and Looking Elegant (November 5, 2008)
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.
1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
Yield: 4 servings.
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