• Categories
    Foodie Blogroll

    Gifts for the Gourmand.

    Posts Tagged ‘prosciutto’

    Baked Ditalini and Cheese

    There is nothing more comforting than a plate of “Mac and Cheese” well at least where I’m concerned. I was looking to update this old favorite adding a little twist to the standard dish. Finding the right mix of cheeses can be daunting specially when it comes to cheddar cheese as it tends to be oily when baked. I’ve found that Kerrygold Cheddar worked perfectly along with BelGioioso Gorgonzola and Mozzarella make for a great taste sensation. Instead of the usual elbow macaroni I used Ditalini for an added twist.

    You will need:

    Ditalini — One pound, dry.
    Milk — One quart. I used a 3 to 1 mix of milk and half and half but milk alone will do just fine. I wouldn’t add cream since it tends to make too rich and somewhat off putting.
    Flour — ¼ cup
    Butter (unsalted)— 5 TBSP
    Salt— 2 tsp
    You will be using the above 4 items to make a Bacic Bechamel Sauce
    Gorgonzola Cheese — 6 oz. crumbled
    Mozzarella Cheese — 6 oz. shredded
    Cheddar Cheese — 6 oz. shredded
    Bread Crumbs — 1 cup (I used Panko)
    Parmesan Cheese — ¼ cup shredded.

    In a large stock pot add at least 2 quarts of water, bring to a boil and add the pasta, cook according to package instructions. While the pasta cooks prepare the Bechamel. Once it starts to thicken incorporate the cheeses, one at a time, stirring at each addition until the cheese melts. Drain the pasta, do not rinse, fold the cooked pasta into the Bechamel/Cheese sauce until completely combined.

    Lightly butter a 9 x 13 baking dish/casserole, combine Parmesan cheese and bread crumbs, pour the cheese mixture into the casserole dish and spread it out to an even thickness. Sprinkle the top with the Parmesan/Panko mixture. Cover the dish with aluminum foil and bake at 350 for 30 minutes, uncover and continue to back until the topping is a golden brown. Enjoy!

    Chicken Saltimbocca*

    Chicken Saltimbocca

    I took the classic Veal Saltimbocca recipe and adapted it for chicken. Unlike other Saltimbocca preparations I finely diced the sage and put it between the chicken breast and the prosciutto. Make sure that the chicken breast is butterflied and pounded to approximately 1/4″ or it will be undercooked.

    You will need:
    Boneless, skinless chicken breast (1 per person)
    Prosciutto (one or two thin slices per chicken breast)
    Fresh Sage
    Unsalted butter
    Olive Oil
    Dry white wine ( I used an unoaked chardonnay)
    Tomato Paste
    Salt & Pepper
    Flour

    Preparation:
    Place chicken breast flat side down on a clean cutting board. With a sharp boning knife carefully butterfly the breast at it’s thickest part. Place chicken breast between two lightly oiled sheets of plastic wrap and pound until it is approximately 1/4″ thick, repeat with all breasts being used. Finally chop fresh sage, chop enough to dust all breasts. The amount of sage used depends on your particular taste but beware that you can overpower the chicken if you use too much. Lightly dust the breast with flour shaking off excess flour. Sprinkle chopped sage over one side of the breast and season with salt and pepper to taste. Place prosciutto slices over chopped sage (use enough to completely cover chicken breast.

    In a sauté pan large enough to hold all the breasts heat butter and olive oil. When the oil/butter starts to foam gently place chicken, prosciutto side down, into sauté pan. Sear for approximately five minutes or until you notice a change in color of the chicken around the edges. Turn chicken over and sear on second side for another five minutes. Remove chicken from pan and hold, covered on a warm plate.

    Pour off any excess fat from pan and add white wine to deglaze (use about one quarter cup of white per chicken breast). Put one table spoon of tomato paste/chicken breast and swirl/stir until tomato paste dissolves and colors the wine. Drop two or three tablespoons of cold butter into wine/tomato paste combination. This procedure is called mounting the sauce. When butter is completely dissolved return chicken and any juices to the pan. Heat thoroughly (about 5 minutes). If your chicken breast is thicker than 1/4″ it will take a little longer for the chicken to cook through. You can use a meat thermometer (it should read no less than 160 degrees Fahrenheit.

    I serve this with thin spaghetti with olive oil and garlic.

    *Alternately you can use veal instead of chicken. Ask your butcher for veal for scallopini and follow recipe.

    Great Chef Resource Books
    Take this quick quiz, it’s fun.
    Hard to find tomatoes.
    More great recipes.
    Close

    Loading ...

    Sorry :(

    Can't connect ... Please try again later.