YumSugar

Burning Question: How Does Pancetta Differ From Prosciutto?

YumSugar — Thu, 21 Aug 2008 03:00:45 -0700

Aïda Mollenkamp prefers it to prosciutto, and PartySugar loves it wrapped around her peaches. But what exactly is pancetta?

Referred to as "Italian bacon," pancetta is an Italian charcuterie selection made from salt-cured, aged pork belly. It is not smoked like American bacon, so it has a mellower flavor and higher amount of moisture.

Unlike prosciutto - cured, Italian ham that is made from the hind leg of the pig and is often served thinly sliced and uncooked - pancetta is made from pig's belly, so it is higher in fat content. It is often cooked so its fat can be rendered to add depth to sauces, pastas, roasts, and sautés.

There are many gourmet varieties of pancetta (you can even make it yourself) but don't look for any Italian versions. They are banned from being imported into the United States. Which do you prefer? Pancetta or prosciutto?

Source

Grilled Carmamelized-Onion Pizza With Rosemary, Olives, And Prosciutto

justingirl1989 — Thu, 03 Jul 2008 06:04:06 -0700

Impress your guests this 4th of July weekend with some grilled pizza. The crust cooks right on the grill and gets the same smoky flavor as pizzas made in woodburning ovens.

Serves: 8 slices Prep Time: 25 minutes Cook Time: 20 minutes

Ingredients:

Cornmeal for sprinkling
1 teaspoon olive oil
2 large red onions, halved and thinly sliced
2 tablespoons chopped fresh rosemary
3 cloves garlic Salt and freshly ground black pepper to taste
1 14-inch whole-grain pizza crust or store-bought dough 20 pitted, oil-cured black olives, coarsely chopped
2 ounces thinly sliced prosciutto, torn into small pieces
1.4 cup reduced-fat sour cream
Directions:

Heat grill to medium. Alternately, place a pizza stone on middle oven rack, turn oven to 500°F, and heat stone for 20 minutes (or use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F).
If grilling or using a stone, generously sprinkle a wooden pizza peel or baking sheet with cornmeal.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
Add onion and rosemary; sauté 10 minutes. Reduce heat to low, add garlic, and continue cooking, stirring occasionally for about 10 minutes, or until onions are soft and caramelized.
Season with salt and pepper. On a lightly floured clean surface, roll dough to form a 14-inch circle.
If grilling pizza, transfer to prepared peel or sheet, then gently lift and slide dough onto grill grates (don't worry, dough won't slide through the grates). Dough will immediately stiffen and begin to brown; cook 2 minutes.
Turn over and cook until bottom side stiffens but doesn't brown, about 1 to 2 minutes.
Transfer crust back to peel or sheet (with the more-cooked side facing up) to add toppings. If baking pizza, slide dough onto heated pizza stone or onto baking sheet and cook 5 minutes.
Remove stone or sheet from oven to add toppings.
Scatter onions and olives over pizza. If grilling, slide pizza back onto grill and cook 6 minutes more.
If baking, cook pizza 10 minutes more, or until edges are golden.
Next, scatter prosciutto over onions and olives and grill or bake for 2 to 3 minutes more.
Transfer grilled pizza to peel or sheet, or remove pizza from oven.
Dab small spoonfuls of sour cream all over pizza, spreading them slightly with the back of a spoon.
When sour cream begins to melt, cut pizza into 8 slices and serve.
Nutrition Facts:

Per serving (1 slice): 162 calories, 5 g fat (31% of calories), 1 g saturated fat, 23 g carbs, 4 g protein, 2 g fiber, 29 mg calcium, 1 g iron, 324 mg sodium
http://fitceleb.imnotobsessed.com/2008/07/02/grilled-carmamelized-onion-...

Creamy Orzo With Asparagus And Prosciutto

justingirl1989 — Tue, 29 Apr 2008 05:21:34 -0700

Here’s one pasta dish with cream sauce that won’t blow your diet.

Serves: 4; Prep Time: 10 minutes; Cook Time: 18 minutes
Ingredients:
3 cups reduced-sodium chicken broth
1 1/3 cups (about 8 ounces) orzo
1 tablespoon olive oil
1/2 cup chopped onion
2 1/2 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup (1 ounce) julienned prosciutto
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/4 cup grated Parmesan cheese
Directions:
In a medium covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, then return to a boil.
Reduce heat to low, and simmer uncovered, according to package directions, until al dente (usually about 11 minutes). Drain pasta, and set aside the cooking liquid.
Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Saute onion for about 1 minute or until it just begins to soften.
Toss in asparagus and saute for 2 to 3 more minutes. Remove from heat.
Add in orzo, 1 cup of the reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.
Nutrition Facts:

1 cup: 369 calories, 12 g fat (30% of calories); 4 g saturated fat, 49 g carbs, 16 g protein, 4 g fiber, 129 mg calcium, 3 mg iron, 593 mg sodium
http://fitceleb.imnotobsessed.com/2008/04/29/creamy-orzo-with-asparagus-...

Prosciutto di Parma & Arugula Sandwich

GiggleSugar — Tue, 27 Feb 2007 15:17:07 -0800

I think I copied this from a sandwich I bought somewhere but it's pretty darned good.

Ingredients:

French baguette, split in two for a sandwich portion
Handful of arugula
Vinaigrette of extra virgin olive oil, Balsamic vinegar, cracked pepper
Crumbled Gorgonzola
Thinly sliced Prosciutto di Parma

So right before you put the sandwich together, dress the arugula with the vinaigrette. Add Gorgonzola and Prosciutto slices and chow down.

The bitterness of the arugula plus the sweetness and tang of the Balsamic plus the salty goodness of the Gorgonzola and Prosciutto will slay you. Enjoy!

Asparagus - Prosciutto Rolls with Swiss Cheese sauce

Whiplash — Sun, 07 Jan 2007 01:10:59 -0800

Asparagus is my favorite veggie, but my finicky boyfriend can't stand it. The only way he'll eat it is wrapped in prosciutto and drizzled with Swiss cheese sauce, a recipe which his old roommate came up with.

They're yummy and easy

INGREDIENTS:

1 bunch asparagus
1/4 lb prosciutto
1/4 cup milk
4 slices Swiss cheese
salt, pepper
1 tbsp butter

PREPARATION:

Prepare asparagus however you prefer (I always steam it).
Divide the cooked asparagus into 4 equal-sized bunches
Wrap two slices of prosciutto around each bunch of asparagus.
In a medium saucepan, over low heat, combine the butter, milk, salt and pepper. Break the Swiss cheese up into small pieces and add it to the saucepan. Heat, stirring constantly, until cheese is melted and sauce is smooth.
Drizzle the sauce over the asparagus bunches and serve

Warm Salad of Roasted Squash, Prosciutto and Pecorino

Community Manager — Thu, 03 Jan 2008 14:48:08 -0800

This past Christmas, everyone was to bring a warm salad to contribute. Thanks to both YumSugar's recommendation and AlliJean's recipe, I made one of the best salads ever. Everyone at dinner absolutely loved it, it was rich and delicious but not heavy.

• 1 butternut squash
• olive oil
• sea salt and freshly ground black pepper
• 1 small dried red chili
• 1 heaped teaspoon coriander seeds (I used dried as I didn't have any seeds)
• 20 slices of prosciutto or Parma ham
• 4 handfuls of rocket (used a different type of greenery)
• 6 tablespoons extra virgin
• olive oil
• 4 tablespoons balsamic vinegar
• 1 small block of pecorino or Parmesan cheese

Preheat your oven to 375°F. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chili and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.

Lay your prosciutto on 4 plates - let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

Serves 4. From Jamie Olvier's cookbook, "Jamie’s Kitchen."

Ciao, Bella! Whiplash's easy Italian feast!

Whiplash — Sat, 30 Dec 2006 05:41:40 -0800

I improvised this tortellini with sun-dried tomato pesto recipe when the boyfriend and I had a dinner party. It was so easy but very well-received.

Measurements are approximate. I don't ever measure.

INGREDIENTS -

1 bag frozen tortellini (I used meat, but use whichever kind you prefer)
1 large bunch basil
1 cup sun-dried tomatoes
2 cloves garlic
olive oil
1/2 cup pine nuts (if you prefer, roast them first in a dry skillet or in the oven until they're golden brown)
1/2 cup parmagiano-reggiano cheese
1/2 stick of butter
1 cup of grape tomatoes, halved
1/2 cup of feta cheese, crumbled
salt and pepper, to taste

PREPARATION -

Cook the tortellini in a large pot of boiling water according to the package directions
While it is cooking, but the basil, sun-dried tomatoes, garlic, pine nuts, parmagiano-reggiano, salt, pepper, and butter in a food processor. Stream the olive oil in while the food processor mixes the ingredients into a thin paste.
Put a few swirls of olive oil into a large skillet over medium heat. Cook the grape tomatoes until they are just softened.
Add the pesto to the skillet and cook over low heat.
When the tortellini are done, drain and add the tortellini to the skillet. Toss with the pesto and tomatoes
Crumble the feta cheese into the skillet and cook for a few more minutes, until the feta is softened but not completely melted.

I served this with a Caprese salad with Balsamic Vinaigrette and Prosciutto

INGREDIENTS -

4 roma tomatoes, or, if you can find them, heirloom tomatoes (4 will serve 4 people, if you have less or more diners, use 1 per person)
large chunk of fresh mozarella cheese, sliced
basil leaves
1/4 lb thinly sliced prosciutto
Balsamic Vinaigrette (I like Maple Grove Farms Fat Free)
salt and pepper to taste

PREPARATION -

Arrange the tomatoes, mozzarella, and basil leaves however you like on a plate
Drizzle balsamic vinaigrette on top, and then top with sliced prosciutto

And I also made my friend Kristin's super easy cheesy garlic bread

INGREDIENTS -

1 loaf fresh Italian bread
1 stick butter
garlic powder
grated Mozzarella cheese

PREPARATION -

Preheat the broiler on high
Melt the butter in a shallow dish in the microwave
Slice the garlic bread into 1 - 1 1/2 inch slices
When the butter is melted, add garlic powder (as much or as little as you like) and stir to mix
Dip both sides of the bread slices into the garlic butter to coat, and put on a cookie sheet
Cover the tops of each slice with mozzarella cheese
Put in the broiler for just a minute or two, until the cheese begins to brown
MAKE SURE YOU KEEP AN EYE ON IT! It will brown very quickly!

2 Ingredient Recipes

ALSW — Tue, 26 Feb 2008 11:50:43 -0800

My mother is a reader of Woman's Day Magazine (whose recipes I usually love) and she passed on these 2 ingredient recipe cards to me. Sure, some of them are a little odd and I will probably never, ever attempt, but there were a few that immediately grabbed my attention and I can't wait to try out! (Pineapple with coconut sorbet...)

If you want the actually cards to print out and some additional ideas: http://www.womansday.com/food/6577/2-ingredient-recipe-cards.html, http://www.womansday.com/food/6373/none.html

Appetizers

Marinate mixed olives (jar) with freshly grated peel and juice from 1 lemon in refrigerator at least 24 hours.

Halve hard-cooked eggs. Mix yolks with enough reduced-fat basil pesto (tub) to moisten. Spoon or pipe into egg whites.

Serve hot potato puffs (frozen) with horseradish mustard to dip.

Cook fresh asparagus spears in boiling water 4 to 5 minutes. Plunge into ice water; drain well. Wrap with prosciutto.

Skewer chilled, peeled, cooked shrimp. Serve with Thai peanut sauce (bottle) for dipping.

Sprinkle saltine crackers with shredded Parmesan cheese. Toast on a baking sheet in a 375°F oven 8 minutes or until lightly browned.

Hollow out cherry tomatoes. Fill with any flavor purchased hummus.

Spread sliced smoked salmon with chive cream cheese. Roll up tightly; cut crosswise in pinwheels.

Halve hard-cooked eggs. Mix yolks with tartar sauce (jar) to moisten. Spoon or pipe into egg whites.

Wrap sliced prosciutto around wedges of melon.

Top heated mini-crab cakes (frozen) with béarnaise sauce (jar).

Hollow out center of a round loaf Italian bread. Fill with purchased spinach dip.

Spoon deli seafood salad into Belgian endive leaves.

Slow-Cooker

Mix ingredients in a 5- to 5 1/2-qt slow-cooker, then cook on low heat setting.

1 lb hot dogs and 2 cans (16 oz each) turkey chili. Stir in 1/4 cup water; cook 4 to 6 hr.

4 lb country-style pork ribs and 2 cans (28 oz each) barbecue baked beans; cook 8 to 10 hr.

8 skinned, boned chicken thighs (about 2 1/2 lb) and 1 jar (16 oz) light Parmesan Alfredo sauce; cook 4 to 6 hr.

3 lb cubed beef chuck for stew and 2 cans (10 3/4 oz each) condensed vegetarian vegetable soup; cook 8 to 10 hr.

1 pkg (1 1/2 lb) fully cooked appetizer-size turkey meatballs (refrigerated), 2 pkt (1.2 oz each) roasted turkey gravy mix and 2 cups water; cook 4 to 6 hr.

3 lb boneless pork shoulder roast and 1 cup barbecue sauce (bottle); cook 8 to 10 hr.

3 lb cubed boneless lamb shoulder and a 1.8-oz box leek soup mix. Stir in 1 1/4 cups water; cook 8 to 10 hr.

1 lb turkey kielbasa and 2 lb fresh sauerkraut, rinsed. Stir in 1/3 cup water; cook 4 to 6 hr.

4 chicken legs (about 3 lb), skin removed, and a 26-oz jar green and black olive pasta sauce; cook 6 to 8 hr.

4 turkey drumsticks (about 3 1/4 lb), skin removed, and 1 envelope (from a 2.4-oz box) savory herb with garlic soup mix. Stir in 1 1/4 cup water; cook 6 to 8 hr.

Soups & Soup Boosters

Mexican Tomato: Stir salsa (jar) into chilled 8-vegetable juice.

Easy Borscht: Purée pickled beets (jar). Stir in buttermilk until soup consistency.

Consommé Madrilène: Mix room temperature consommé (can) with a little tomato juice. Chill until consistency of jelly.

Lemony Chickpea: Mix plain lowfat yogurt with lemony hummus (tub). Stir in water until soup consistency.

Swedish Cherry: Purée dark sweet cherries (frozen), thawed, and cherry yogurt. Add water until consistency of thick soup.

Melon: Purée ripe cantaloupe melon. Stir in white grape juice.

Add to canned soup while heating (except where noted):

Stir broccoli florets (thawed, frozen) into cream of chicken soup.

Add coleslaw mix (bag) to minestrone.

Stir sliced chorizo sausage into black bean soup.

Sprinkle shredded Swiss cheese on servings of split-pea soup.

Stir basil pesto (tub) into hot tomato soup.

Stir tomatoes with green chilies (can) into Cheddar cheese soup.

Add diced ham to cream of asparagus soup.

Sprinkle shredded Parmesan cheese on servings of lentil soup.

Stir corn (can) into New England clam chowder.

Chicken-Breast Toppers

Sprinkle skinned and boned chicken breasts with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Sauté chicken 5 to 6 minutes, turning once until barely pink at the center and an instant-read thermometer inserted from side to middle registers at least 160°F. Remove to a platter; cover. Heat one of the following in the skillet or in a separate pan; spoon over chicken:

Peanut stir-fry sauce (bottle); stir in a little water, if necessary.

Creamy mustard sauce (jar) and water (equal amounts, well blended)

Vodka pasta sauce (jar)

Creamed spinach (frozen)

Citrus salad dressing (bottle)

Mixed citrus sections (jar)

Szechuan stir-fry sauce (bottle), thinned with water if necessary

Mango chutney spooned directly from jar onto cooked chicken

Herbed goat cheese slices placed directly on cooked chicken

4-cheese Alfredo sauce (bottle)

Broccoli in cheese sauce (frozen), thawed

Grill Toppers:

Spoon sundried tomato spread (jar) on grilled slices Italian bread.

Top grilled ham steaks with pepper jelly.

Spoon reduced-fat basil pesto (tub) on grilled, sliced vegetables (such as onion, zucchini and eggplant).

Serve grilled salmon steaks or fillets with olive spread (jar).

Top grilled beef steaks with soft blue cheese.

Pile coleslaw on grilled hot dogs.

Top grilled burgers with green salsa (jar).

Top grilled pork chops with corn relish (jar).

Shake green pepper sauce (bottle) on grilled shrimp.

Snacks

Sandwich shredded cheese between 2 flour tortillas. Heat in nonstick skillet 2 minutes per side or until cheese melts. Cut in wedges.

Mix bite-size cereal squares and M&M’s.

Spread ripe pear wedges with creamy blue cheese.

Fill celery ribs with peanut butter.

Spread apple and cinnamon mini rice cakes with apple butter.

Wrap a slice of ham around a dill pickle spear.

Spoon pineapple cottage cheese into a lettuce leaf; roll up.

Top toasted Italian bread slices with chopped marinated artichoke hearts (jar).

Spoon nonfat refried beans (can) into bell-pepper wedges.

Spread toasted pita wedges with garlic hummus (tub).

Dip baby carrots in heated salsa con queso (jar).

Spread bagels with strawberry cream cheese (tub).

Mix bite-size cereal squares with trail mix.

Top apple wedges with honey spread (jar).

Dip breadsticks in heated marinara sauce (jar).

Sprinkle bell-pepper wedges with shredded pepperjack cheese. Microwave to melt cheese.

Dip pretzel rods into honey mustard.

Spoon salmon cream cheese on lettuce leaves. Roll up.

Desserts

Dip fruit (strawberries, banana slices, orange segments, dried figs or apricots) in melted chocolate.

Scoop vanilla ice cream into a tall glass. Slowly pour in cold root beer. Serve with a straw and long spoon.

Top graham crackers with Nutella (hazelnut spread).

Gently stir raspberry preserves into cubed watermelon.

Process a 10-oz box frozen lite strawberries in syrup and 1/2 cup strawberry yogurt in food processor until smooth. Scoop into ice cream dishes.

Bake fresh plum halves in a 350°F oven 20 minutes or until tender. Top with small scoops of lemon sorbet.

Pour chocolate milk into a dessert bowl. Add a scoop or 2 of hazelnut gelato.

Top fresh blueberries with honey yogurt.

Sprinkle strawberries with balsamic vinegar.

Serve gingersnaps with a tall glass of cold milk for dunking.

Sprinkle cantaloupe wedges with freshly ground black pepper

Top toasted waffles with dulce de leche ice cream.

Sprinkle fresh peach or nectarine halves with brown sugar. Broil until bubbly.

Top grilled fresh pineapple slices with coconut sorbet.

Penne with Parmesan Cream and Proscutto

fragiletearz — Mon, 22 Oct 2007 13:08:57 -0700

From http://www.epicurious.com

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb penne
2 oz thinly sliced prosciutto, coarsely chopped
Preparation
Put oven rack in upper third of oven and preheat oven to 375°F.

Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.

Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.

Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

Warm Salad of Roasted Squash, Proscuitto and Pecorino

AlliJean — Tue, 12 Jun 2007 10:26:20 -0700

It's not fall yet, but I came across this recipe and I couldn't resist! Sounds so simple, an easy side to go with a more time consuming main course.

• 1 butternut squash
• olive oil
• sea salt and freshly ground black pepper
• 1 small dried red chilli
• 1 heaped teaspoon coriander seeds
• 20 slices of prosciutto or Parma ham
• 4 handfuls of rocket
• 6 tablespoons extra virgin
• olive oil
• 4 tablespoons balsamic vinegar
• 1 small block of pecorino or Parmesan cheese

Preheat your oven to 375°F. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.

Serves 4. From Jamie Olvier's cookbook, "Jamie’s Kitchen."