prosciutto – Page 2

Appetizers, gluten-free, Vegetables and Salads

Roasted Asparagus and Prosciutto Spears

April 21, 2011February 7, 2019by Lynda Balslev4 Comments

If you are looking for a too-easy-to-believe appetizer, then this recipe is the one. Requiring merely 3 ingredients, an oven and less than half an hour to prepare, the finger-licking results belie the ease. This recipe takes advantage of spring’s tender asparagus and salty prosciutto, which is always in season in our home. Baking crisps and coaxes the salt from the ham, while olive oil lightly naps the spears. Be sure to eat these warm straight from the oven – with your fingers.

Roasted Asparagus and Prosciutto Spears
Makes 12

12 asparagus, medium thickness
6 prosciutto slices, halved lengthwise
Extra-virgin olive oil
1/2 Lemon (ok, that’s a 4th ingredient, but it’s optional)

Preheat oven to 375 F. (190 C.)
Snap off the woody stems of the asparagus and trim the bottoms with a knife. Wrap a slice of prosciutto diagonally around the asparagus stalks, leaving the tips and base exposed. Brush the exposed bits of the asparagus with olive oil. Arrange on a baking tray. Roast until the asparagus tips are tinged brown and the prosciutto is crispy, about 15 minutes. Remove from oven and arrange on a plate. Drizzle with a little lemon juice, if desired.

Appetizers, Cookbooks, Crostini, Food Blog Events, France, Poultry

Homemade Duck Prosciutto and a Tartine

January 15, 2011August 8, 2014by Lynda Balslev18 Comments

For those of you not in the know, there is a fabulous food blog event taking place as we speak. I refer to Charcutepalooza: A Year in Meat, hosted by Cathy Barrow and Kim Foster. These two bloggers have come up with the inspirational idea to cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie along with the participating food blogging community. I am a huge fan of charcuterie as well as the precepts of using sustainable and humanely raised meat, so it was without hesitation that I joined in the Charcutepalooza party.

The first challenge of the year was to make homemade duck prosciutto. I have long wished to make my own prosciutto, and what better way to get my feet wet (or hands salty) than with duck breasts. The only difficult aspect of the preparation was waiting 7 days for them to cure. During this time I learned two valuable things: Duck prosciutto is extremely easy to make, and that patience is a virtue – at least when it comes to curing meat.

There are many ways to enjoy duck prosciutto, the simplest quite often the best. In this case I prepared a tartine, or a French open-face sandwich. The prosciutto is paired with melting reblochon cheese and layered over mixed greens. At once rustic and fresh, this recipe is a great way to kick off Charcutepalooza’s Year of Meat.

Duck Prosciutto and Reblochon Tartine

Reblochon is a soft cow milk cheese from the Savoie region of the French alps. It may be substituted with Saint Nectaire or Camembert. Try using a variety of greens and herbs. I used what I had on hand: flat leaf parsley, mizuna and radicchio.

Makes 4

2 slices of french country bread, sliced 1/2 inch thick, halved
Extra-virgin olive oil
2 cups mixed greens, such as lambs lettuce, frisée, green herbs
Salt and freshly ground black pepper
4 wedges Reblochon or Saint Nectaire cheese
4 sprigs rosemary
4 slices duck prosciutto

Preheat oven broiler. Lightly brush bread with olive oil. Arrange on baking tray and broil, turning once, until lightly golden. Remove from oven, but don’t turn off the heat.
Place greens in a bowl. Drizzle with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper; toss.
Place wedges of cheese in a small baking pan. Top each wedge with a rosemary sprig. Broil until cheese begins to soften and bubble, 1-2 minutes. Remove from oven.
Arrange bread slices on a plate or platter. Top with greens. Place a cheese wedge on the greens. Lay a slice of prosciutto over the greens and cheese. Sprinkle with pepper and drizzle with a few drops of olive oil. Serve immediately.

Bay Area: San Rafael Farmers Market, Breads, Pasta, Rice, Grains, Main Course, Pasta, Wine and food pairings

Orrechietti with Prosciutto, Asparagus, Peas and Mint

April 25, 2010August 5, 2014by Lynda Balslev4 Comments

It was a good day at the farmer’s market today. Spring is in full force in Northern California. Baskets of arugula, mesclun, mustard greens and kale flowers vied for attention between tables teetering with asparagus, artichokes, fava beans and sugar peas. I discovered elephant garlic scapes, nibbled on Venezuelan artisan chocolate, sampled extra-virgin olive oil and a sublime balsamic vinegar. The sun was strong in the sky after a week of rain. It was only 8:30 in the morning.

In usual fashion, my money ran out before my eyes and tastebuds tired. Each time I go to the market I promise myself I will walk through the stalls first – just to look, taste samples, take pictures, and restrain myself from heavy purchases. Once through I will double back to stock up, saving the heaviest items for last: citrus, potatoes and tubers, bottles of oil, kilos of meat.

In a perfect world.

This time, I made it through two thirds of the market before I had to turn back, my shopping bags bulging, my arms aching from dangling plastic sacks, handbag and camera, everything dusted in a coat of flour from ficelles balancing in the crook of my elbow. A woman passed me pulling a smart trolley layered with wicker baskets filled with her market harvest, gracefully maneuvering through the crowds, stopping and chatting, tasting, selecting. I made a mental note to find one of those for myself.

This recipe is inspired by today’s acquisitions and the TasteFood recipe archives:

Orrechietti with Prosciutto, Asparagus, Peas and Mint
Serves 4

6 ounces (170 g.) prosciutto
1 pound (500 g.) asparagus, ends trimmed, cut on the diagonal in 1″ pieces

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 1/2 cups (375 ml.) heavy cream
1 cup shelled English peas
1 cup finely grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper

Additional grated Pecorino Romano for garnish

Preheat oven to 325 F./170 C. Arrange prosciutto slices on baking sheet. Bake in oven 15 minutes. Turn off oven and leave prosciutto in for additional 15 minutes. Remove. Break prosciutto into 1/2″ pieces. Set aside.

Steam asparagus pieces until tender but still firm. Remove from heat and rinse under cold water; set aside.

In a large saucepan cook pasta in salted boiling water until al dente. Drain and return to pot.
While pasta is cooking, heat olive oil in skillet. Add garlic and cook until aromatic but not brown, about 1 minute. Add stock and cream. Bring to a boil and reduce to simmer and cook until reduced by a third. Add peas and cook one minute. Add asparagus, half the prosciutto, and freshly ground black pepper, stirring to combine. Add cream sauce to the orrechietti. Stir in 1 cup Pecorino Romano and 1/4 cup mint. Serve immediately. Garnish with additional grated Pecorino Romano cheese, mint leaves and remaining prosciutto.

Appetizers, gluten-free, spring, Vegetables and Salads

Asparagus with Crispy Prosciutto and Tarragon Aioli

April 8, 2010August 4, 2014by Lynda Balslev7 Comments

Asparagus and lemon go hand in hand. The citrus compliments the grassy, astringency of ripe asparagus while the two seasonal ingredients sing springtime. A luxurious aioli infused with tarragon elevates this dish with a rich and bright creaminess. Just to keep it real, oven-dried prosciutto is crumbled over the dish adding salty, porky crunch. Be sure not to overcook the asparagus. They should be steamed until bright green, but still firm.

Asparagus with Crispy Prosciutto and Tarragon Aioli
Serves 4-6 as a side dish or appetizer

Make the Aioli:

2 very fresh large egg yolks*
1 large garlic clove, peeled
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
1/2 cup grapeseed or canola oil
2 tablespoons chopped fresh tarragon leaves
1 teaspoon freshly grated lemon zest

Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor. Process until homogenized. Combine oils in a small bowl. With the machine running, slowly drizzle in oil until the mixture comes together and thickens. Transfer to a bowl and whisk in tarragon and lemon zest. Cover and refrigerate until use.

*Due to the slight risk of Salmonella, use only fresh, properly refrigerated and clean Grade A or AA eggs with shells intact, and avoid contact between the opened shell and the whites or yolks.

Prepare the Asparagus:

1 1/2 pounds asparagus, ends snapped off, bottoms cut on the diagonal
sea salt
2 tablespoons extra-virgin olive oil
1/2 lemon
6 prosciutto slices

Preheat oven to 325 F. Arrange prosciutto slices in one layer on a baking tray. Bake in oven 15 minutes. Turn off oven. Keep prosciutto in oven for additional 15 minutes. Remove and cool.
Bring a large pot of salted water to a boil. Add asparagus and blanch briefly until they are bright green in color, but still firm, 1 minute. Remove, drain and refresh under cold water. Lay on a kitchen towel in one layer to cool and thoroughly dry.
Arrange asparagus on a platter. Drizzle with 1-2 tablespoons extra-virgin olive oil. Squeeze 1/2 lemon over. Sprinkle with sea salt. Drizzle Tarragon Aioli over asparagus (or serve on side for dipping.) Break the prosciutto into shards and scatter over the asparagus.

Appetizers

Prosciutto, Fig, Arugula and Goat Cheese Roll-ups with Honey

November 9, 2009June 8, 2014by Lynda Balslev

It’s November and there are baskets of figs for sale in our market. As a transplant from northern Europe, I find this positively decadent. I was shopping yesterday for an autumn dinner, thinking of apples, braising meat, a turnip or two. I rounded the corner in the produce department, and there they were: baskets and baskets of plump purpley-green tinged figs And they didn’t even look sad or weary from lengthy storage or intercontinental jet travel. These were the real ripe deal – all perky, fresh and plump. So, of course, I had to have them.

And this is what I made with what I had at home in my refrigerator:

Prosciutto, Fig, Arugula and Goat Cheese Roll-ups with Honey
Makes 16

8 slices prosciutto, cut in half horizontally
8 small figs, halved or 4 large figs, quartered
2 cups arugula leaves, washed and dried
1/3 cup soft mild goat cheese
Freshly ground black pepper
Runny honey

Lay prosciutto slice on work surface. Arrange 1-2 fresh arugula leaves at one end. Place fig on top of arugula. Spoon one teaspoon goat cheese over fig and arugula. Sprinkle with a pinch of pepper. Roll up prosciutto from end with fig. Arrange on serving plate. Repeat with remaining ingredients. (Roll-ups can be prepared 3 hours ahead of serving. Cover loosely with plastic wrap and refrigerate. Allow to come to room temperature before serving.) Lightly drizzle honey over roll-ups before serving.

Appetizers, Fruit, Vegetables and Salads

Stuffed Figs with Goat Cheese and Prosciutto

August 23, 2009July 30, 2014by Lynda Balslev5 Comments

~
Food is like fashion: It comes and goes with time. There are trends that flash then fizzle, and then there are the little black dresses that withstand the passage of time and are considered classic. Figs with goat cheese and prosciutto are in the little black dress category.

The key to timeless food combinations lies in the origin of the ingredients. Figs, goat cheese and prosciutto (or dried, salted meat) are locally grown and produced products hailing from the hills of the Mediterranean, North Africa and the Middle East where the cuisines naturally reflect locally grown and raised food. No fancy accoutrements needed; this is the stuff of slow food. Whether you call it timeless, more-ish, umami, or simply satisfying, the common denominator is it strikes a primal chord in all of us, bringing us back for more.

This recipe showcases the ancient fig, one of the first plants cultivated by humans. Figs are high in calcium, fiber, potassium and contain many antioxidants. Luscious and honeyed, they are delicate in flavor. Their subtle sweetness is an elegant addition to savory dishes such as pizzas and salads, while their mildness adds refinement to desserts, never tipping the sugar point. Classic, understated and refined – all of the makings of timeless food (and good fashion.)

Stuffed Figs with Goat Cheese and Prosciutto
Makes 12 hors-d’ouevres, or serves 6 as a salad course

12 figs, ripe but not too soft
8 oz./240 g. soft goat cheese, room temperature
6 slices prosciutto, sliced in half length-wise
4 large rosemary sprigs, cut in thirds
Extra-virgin olive oil
Runny honey
Sea salt and freshly ground black pepper

Rosemary leaves for garnish
Arugula or arugula sprouts

Preheat oven to 350 F. (180 C.)

Cut the figs crosswise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2-3 teaspoons goat cheese into the opening, without overstuffing. Wrap each fig with prosciutto slice. Arrange figs on baking tray. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Top each fig with rosemary sprig. Bake in oven 25 minutes. Remove and discard baked rosemary sprigs.
Arrange figs on serving platter or individual plates. Drizzle each fig with 1 teaspoon honey. Garnish with fresh rosemary leaves. Serve immediately accompanied with fresh baguette slices.
Optional: Arrange figs on bed of arugula, or garnish platter/plates with arugula sprouts.

Uncategorized

The Pig Chronicles – Home Cured Ham

September 7, 2008June 14, 2014by Lynda Balslev

OK, I am going for it. I put a call in to my foodie friend, Diana. I need to find a pig. Well, actually just a part of a pig, but ideally attached to a living member of a farm community, blissfully nibbling away in an area that is kind to people and animals alike – Sonoma County, California. Bliss and terroir are important. The pig should be happy, organically raised, and living from a local, natural diet that will impact the flavor of its meat. I can’t dictate the nature of the geography, but my guess is that Sonoma county is not a bad place to start.

My back-up plan is to purchase a leg directly from an organic meat producer. I had a nice chat with the man at the Prather Ranch table at the farmers’ market this morning, and he can help me out if I cannot adopt a pig. Prather Ranch is located near Mt. Shasta, and as environments go, this is a very nice one, too. This would also sort out a dilemma I face (sorry) which is my own cowardice/hypocrisy/whatever-you-want-to-label-it: while I will happily invest in a pig’s welfare, upbringing, diet and care, I would prefer not to meet it. It would be too difficult to face later.

So, I will own a quarter of a pig, or a leg, or however I am able to arrange it. What I am specifically interested in is its rear end. You see, I am after a ham, because I am determined to try and air-dry my own. Salted, air-dried ham, or prosciutto, as I prefer to call it, is a favorite in our family diet. We’ve been known to seek out obscure villages and towns in our travels just to taste their air-dried ham and meat specialties. It’s also a frequent guest on my blog. The lynchpin for me was when we visited Anna at the wonderful Villa Gioianna last month, and she showed us the hams she had air-drying in the cave of her turn of the century villa in Umbria. Encased in salt, they had been hanging for months, while a man from the nearby village would come round weekly or so to see how they were drying and add more salt. At that moment, I knew, I had to get my own pig. Or at least its rear-end.

This will be a long process – up to half a year – and I will blog about it as it progresses. My only wishes at the outset are (1) finding a space that is consistently cool (60 F.) on our property in California and (2) that my husband won’t be relocated.