Salmon Fish Sticks With Prosciutto, Mushroom and Pesto Tartar Sauce

                                                   

Salmon Fish Sticks with Prosciutto

Mushrooms and Pesto Tartar SauceIn this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather. Serves 4 to 6 as a main or 8 to 10 as an appetizer

Ingredients:
Pesto Tartar Sauce
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) fresh lemon juice
1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise
1/2 cup (125 mL) full-fat sour cream
3 tbsp (45 mL) stirred basil pesto (without cheese)
Salt and freshly ground pepper to taste
Fish Sticks
1 tbsp (15 mL) olive oil, plus more for brushing
1 tbsp (15 mL) unsalted butter
1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir
1 1/2 lbs (680 g) salmon fillet, cut from tail end, skin removed
16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each
Directions:
For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week.

For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stirring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool.

Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper.

Preheat oven to 400°F (204°C).

Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 1 1/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about 6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.)

Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce.

Serves 4 to 6 as a main or 8 to 10 as an appetizer

Lemon-Garlic Risotto With Peas And Crispy Prosciutto

                                                

Lemon-Garlic Risotto with Peas & Crispy Prosciutto

Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is finished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.

Ingredients:

Lemon Garlic Broth
1 tbsp (15 mL) extra virgin olive oil
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 medium lemon, about 4 oz (115 g), sliced
2 sprigs thyme
2 bay leaves
8 cups (2 L) water
Salt to taste
Risotto
1 tbsp (15 mL) extra virgin olive oil
8 slices prosciutto, about 2 oz (55 g), each torn into thirds
5 tbsp (75 mL) unsalted butter, divided
1 cup (250 mL) finely chopped shallots, about 3 to 4
1 1/2 cups (375 mL) arborio or carnaroli rice
Salt to taste
1 cup (250 mL) fresh or thawed frozen peas
1 1/4 cups (310 mL) grated Parmesan, plus more for serving
Zest and juice of 1/2 medium lemon
Freshly ground pepper to taste

Directions:                                                                                                                                         For the broth, heat oil in a large pot over medium-high. Add garlic and celery. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add lemon, thyme, bay leaves, water and salt. Raise heat to high. When it comes to a boil, reduce to maintain a simmer. Cook for 30 minutes. Remove from heat. Strain into a container, and discard solids. Place 5 cups (1.25 L) broth in a medium saucepan and keep hot over a low heat. Save rest for another use.

For the risotto, heat oil in a medium pot over medium-high heat. Add prosciutto. Cook, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a plate. Set aside.

Reduce heat under pot to medium. Add 3 tbsp (45 mL) butter and shallots. Cook, stirring occasionally, until softened, about 3 minutes. Stir in rice and season with salt. Cook, stirring often, 2 minutes.

Ladle in 1 cup (250 mL) hot broth. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding broth, 1 cup (250 mL) at a time, stirring occasionally, so rice doesn’t stick. When rice is almost perfectly tender—after 13 to 15 minutes—stir in peas. Cook, stirring constantly, until peas are tender-crisp, about 2 minutes more.

Take risotto off heat. Stir in remaining 2 tbsp (30 mL) butter, Parmesan, lemon zest and juice and pepper. Taste and adjust seasonings. Transfer to a serving dish or divide among shallow bowls. Top with prosciutto and serve immediately.   Serves 4 to 6    Serve with a Pinot

Asparagus Tart With Whipped Feta And Poached Eggs

Asparagus Tart With Whipped 

Feta And Poached Eggs:

Ingredients:

For the Tart:

1 sheet puff pastry

8 large stalks asparagus

1 prosciutto slice, thinly sliced

2 eggs

1 tablespoon pesto

Salt, to taste

Olive oil, for drizzling

For the Whipped Feta:

8 ounces feta cheese

1/4 cup whipped cream cheese

Directions

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape. Transfer it to a baking sheet lined with parchment paper.

Trim the woody ends from the asparagus spears. Place them on the puff pastry sheet, arranging them evenly lengthwise. Leave a border around the edges.

Drizzle olive oil over the asparagus and season with a pinch of salt.

Bake the puff pastry and asparagus in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the asparagus is tender. Keep an eye on it to prevent burning.

While the tart is baking, prepare the whipped feta. In a food processor, combine the feta cheese and whipped cream cheese. Blend until smooth and creamy. You can adjust the consistency by adding more whipped cream cheese if needed. Set aside.

In a small saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Once the tart is baked, remove it from the oven and let it cool slightly. Spread pesto over the tart.

To assemble, spread the whipped feta over the pesto layer. Lay the slices of prosciutto over the whipped feta.

Carefully transfer the poached eggs onto the tart.

Cut the tart into slices and serve immediately.

Enjoy your delicious asparagus tart with whipped feta and poached eggs!

German White Bean And Pea Salad With Prosciutto And Smoked Cheese

German White Bean & Pea Salad 

With Prosciutto And Smoked Cheese

This salad is nutritious, colorful, chocked full of nutrition. 

Ingredients:
1 can white beans drained and rinsed.
1 cup cooked peas
1/2 cup German red cabbage from a jar
1 small Granny Smith apple cored and sliced thinly
4 ounces cubed Bavarian rauchkäse about 3/4 cup, a smoked semi-soft cheese
4 slices German proscuitto sliced into thin strips
1/4 cup salted sunflower seeds
For the Marjoram Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp minced fresh marjoram
1 tsp German hot mustard
1/2 tsp German honey
sea salt and freshly ground pepper to taste
lettuce leaves optional

Instructions:
Place all ingredients except vinaigrette in a large bowl. Add vinaigrette and toss gently. Serve alone, or spooned over lettuce leaves if desired.

For the Marjoram Vinaigrette:

Whisk together all ingredients in a small bowl until mixture is smooth and emulsified.

Proscuitto, Pasta, And Melon Salad

Prosciutto, Pasta, And Melon Salad

Ingredients:
Salad:
4 cups cooked Gemelli pasta
1/8 cup minced scallions
3 cups fresh cantaloupe, diced
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
8 slices prosciutto slices

Directions
Preheat oven to 370*.  Place prosciutto slices separately on a baking sheet. Bake until crisp, approximately 10 minutes. Allow to cool. Break into strips

Toss ingredients together in a bowl with dressing.

Balsamic Vinaigrette
1 Tablespoon fresh minced basil
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
Salt and pepper to taste

Directions
In a food processor or blender, blend together dressing ingredients and adjust to taste. Toss with salad.

Prosciutto Olive Rolls

Prosciutto Olive Rolls

These cute prosciutto rolls, with their fresh chive ties, bring together two of the world’s most popular snacking olives in a rich creamy base—a superb contrast to the thin prosciutto. Seek out the firm, buttery Kermit-hued Castelvetrano for the green olives and the rich, fruity Kalamata for the dark olives.

Ingredients:
1 block (250 g) cream cheese, at room temperature
¼ cup (60 mL) sour cream, 14% MF
2 tbsp (30 mL) finely chopped Kalamata olives
2 tbsp (30 mL) finely chopped green olives, preferably Castelvetrano
2 tbsp (30 mL) finely chopped chives
10 thin slices prosciutto, about 3 oz (85 g) or a 100 g pkg
Chives, whole, for garnish

Directions:
Place cream cheese and sour cream in a bowl. Mash with a fork until smooth. Stir in chopped olives and chives just until evenly distributed. Cover and refrigerate to firm a little, from 1 hour to overnight.

To make rolls, cut fat off from the outside edge of prosciutto slices. Using wet hands, form about 3 tbsp (45 mL) cold olive cheese into a 1- x 3-inch (2.5- x 8-cm) log. Place along the short edge of 1 slice of prosciutto. Roll prosciutto around the cheese log. Place seam-side down on a plate. Repeat with remaining ingredients. Cover and refrigerate at least 1 hour and up to a day.

Before serving, tie a chive around the middle of each roll and trim the ends.  Makes 10 rolls

 

Pappardelle With White Ragu

 

Pappardelle With White Ragu

You could be forgiven for thinking ragu bolognese is a tomato and meat sauce, but this version, without any tomato, is closer in spirit to the real deal served in Bologna. There, it is mostly a milk and meat sauce with only a bit of tomato added to balance the dulcet flavours of the milk. The ample wine used here lends an acidic backbone allowing the tomato to be left out entirely. I’ve borrowed some warm spice from a favourite version of a white ragu, made from wild boar, that I tried in Siena a few years ago. The resulting sauce is a favourite at my place. The chicken liver adds savoury depth, but I've made it optionalbecause it’s difficult to purchase singly.
Ingredients:
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 small onion, peeled and 

5 sage leaves coarsely grated
2 tsp (10 mL) finely chopped rosemary, divided
4 thin slices of prosciutto, finely chopped
8 oz (225 g) ground pork
1 chicken liver, trimmed of fat and finely chopped (optional)
1 cup (250 mL) dry white wine, preferably a dry Riesling
1½ cups (375 mL) whole milk
Pinch ground cloves
Salt and freshly ground black pepper
¼ cup (60 mL) 18% MF cream
Pinch freshly grated nutmeg
1 lb (455 g) dried pappardelle 

Parmesan cheese to garnish.

Directions:
Heat butter and oil in a large skillet with a tight-fitting lid over medium heat.  Once butter is foaming, add onion, sage and 1 tsp (5 mL) rosemary. Cook, stirring occasionally until the mixture is dry and the onion is translucent but not golden.

Add the prosciutto, stir to break apart and cook for 1 minute longer. Crumble pork over and cook until no longer pink, breaking up the meat from time to time with a fork, about 4 min Stir in the chicken liver (if using) and cook 2 minutes longer. Add wine, bring to a boil and reduce until a scant few tablespoons of liquid remain. Pour milk over, stir in clove and season with salt and pepper. Cover, reduce heat to low and simmer for 1 hour.

Remove lid (milk will have separated and appeared curdled). If most of the liquid still remains, continue cooking until reduced to about a third of the original Stir in cream, nutmeg and remaining 1 tsp (5 mL) rosemary. Check for seasoning and add more salt and pepper if necessary. Remove from heat and cover while preparing pasta.

Cook pappardelle in plenty of salted boiling water until al dente. Just before draining, return the sauce to medium heat; drain pasta and add to skillet Toss to coat several times, cooking the sauce and pasta together for about 1 minute. Divide between bowls and top each with a dusting of Parmesan.

Note: Makes 2 large dinner portions or 4 smaller portions as part of a multi-course meal.

Prosciuitto And Burrata Pizza

Prosciutto and Burrata Pizza

Burrata is fresh mozzarella that is stuffed with the threads of cheese that develop in the process of making the cheese.  This is authentic Italian Pizza.
Prep time: 15 minutes
Cooking time: 10-15 minutes
Ingredients:
16 ounces pizza dough or my recipe of "Perfect Pizza Crust" published 6/3/2020.
1 28-ounce can whole peeled plum tomatoes in juice, such as San Marzano
4 cloves garlic, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil, plus extra for crust
8 ounces burrata cheese
4 slices prosciutto
1 bunch fresh basil
Flour and/or cornmeal for rolling dough
Salt and pepper to taste

Directions:
1. Place upside-down baking sheet or pizza stone on bottom rack of oven and preheat to 500° F or as high as it will go.

2. Remove dough from refrigerator and allow to warm to room temperature for approximately 20 minutes.

3. In a blender, combine tomatoes, garlic, olive oil, balsamic vinegar and salt and pepper to taste. Blend until smooth.

4. Prepare a smooth flat surface (a cutting board, baking sheet, etc.) with generous amounts of flour and cornmeal. Flour hands and roll or stretch dough as thin as possible without overworking.

5. Brush the edges of the dough with olive oil and spread a thin layer of sauce on the rest. Break up burrata with hands and evenly distribute. Do the same with prosciutto.

6. Carefully open oven and slide prepared pizza onto hot stone. Cook for 10 to 15 minutes or until edges of crust are golden brown and cheese is lightly bubbling. Remove from oven and top with sprigs of fresh basil. Serves 2–4.

Creamy Parmesan Tomato Tortellini Soup With Spinach And Prosciutto Crisps

CREAMY PARMESAN TOMATO TORTELLINI SOUP WITH SPINACH AND PROSCIUTTO CRISPS

2 T. olive oil
4 slices prosciutto, shredded
2 T. unsalted butter
1 cup diced onion
2 cloves garlic, minced
1 tsp. dried oregano
Pinch red pepper flakes
3 T. flour
4 cups chicken broth
1-14.5 oz. can diced tomatoes with juices
2 T. tomato paste
8 oz. cheese tortellini
10 ounces baby spinach, coarsely chopped 
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese Salt and pepper to taste
1/4 cup chopped fresh basil

Serves 4.

1. Heat olive oil over medium heat in the bottom of a large saucepan. Add the prosciutto and cook until crisp. Remove with a slotted spoon to paper towels.

2. Add butter to pot and let it melt over medium heat. Add the onions and cook until tender, 5 to 7 minutes. Add the garlic, oregano and red pepper flakes and cook until fragrant, about a minute.

3. Stir in the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil; reduce the heat and simmer until the tortellini is tender, about 10 minutes.

4. Stir in the spinach, let it wilt a bit and then add the cream. Remove from heat and stir in the Parmesan cheese and then season with salt and pepper to taste. Stir in the fresh basil and serve immediately with each serving topped with some of the crispy prosciutto.

Prosciutto Pasta Carbonara

Serves 4 - 6
Ingredients
Kosher salt and freshly ground black pepper, to taste
1 lb. spaghetti
4 oz. bacon, cut into 1″ pieces
4 oz. prosciutto, cut into ½″ pieces
1 medium red onion, thinly sliced
½ cups chicken stock
4 tbsp. unsalted butter
2 cups grated mizithra cheese or parmesan
¼ cups finely chopped parsley
4 egg yolks, lightly beaten
Instructions

Directions:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Meanwhile, heat bacon and prosciutto in a 6-qt. saucepan over medium-high heat. Cook until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon and prosciutto to paper towels to drain. Add onion to pan; cook, stirring occasionally, until soft, 4–6 minutes. Add stock and butter; boil. Drain spaghetti and add to pan; toss with sauce. Remove from heat; stir in reserved bacon and prosciutto, plus half the cheese, the parsley, egg yolks, salt, and pepper. Serve remaining cheese on the side.

Farro Salad With Fried Cauliflower with Prosciutto

Farro Salad With Cauliflower and Prosciutto

Ingredients:

! pound of Farro, washed and rinsed

2 carrots peeled and halved lengthwise

1 small onion, halved
1 celery rib, halved crosswise
2 garlic cloves, crushed
1 bay leaf
Canola oil, for frying
2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
5 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped marjoram
Kosher salt and freshly ground pepper

Directions:
In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.

Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.

In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.

Serve With Green salad.

Suggested Pairing
Pair with a cherry-inflected Salice Salentino.

Persimmon and Prosciutto Salad

Reprinted with permission from Eat in my Kitchen: to Cook, to Bake, to Eat, and to Treat by Meike Peters, copyright © 2016. Published by Prestel. Photography: Meike Peters

Ingredients

Maple Vinaigrette:
2 tablespoons olive oil 
1 tablespoon white balsamic vinegar 
1/2 teaspoon maple syrup
Fine sea salt 
Ground pepper

Salad:
2 very ripe and soft persimmons, peeled and torn into chunks
4 1/2 ounces mozzarella di bufala, drained and torn into bite-sized chunks (double the amount for 4 servings)
8 very thin slices prosciutto di Parma or prosciutto di San Daniele
1 small handful fresh basil leaves
A few black peppercorns, crushed with a mortar and pestle (optional)

Directions:

Make the vinaigrette: whisk together the olive oil, vinegar, and maple syrup. Season to taste with salt and pepper.

Arrange the persimmons, mozzarella, and prosciutto on a large platter or individual plates. Drizzle with the dressing, sprinkle with the basil and crushed peppercorns, and serve immediately. Serves 2 or 4.

Asparagus and Prosciutto Tartines

Asparagus And Prosciutto Tartines

Please leave a comment to show your appreciation for my efforts!

Ingredients:

serves 6

2 cups frozen peas

1 pound fresh asparagus spears, trimmed

1 cup canned cannellini (white kidney) beans, rinsed and drained

3 tablespoons snipped fresh basil

3 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/8 teaspoon salt

4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces

2 teaspoons olive oil

1/4 teaspoon black pepper

2 ounces thinly sliced prosciutto, cut into thin strips

6 slices crusty country bread, toasted

Directions

Preheat broiler. 

In a large saucepan cook peas in a small amount of boiling water 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly. Remove peas from ice water; drain well. 

Place asparagus in a steamer basket; place basket in saucepan over the boiling water. Cook, covered, 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.

In a food processor combine peas, beans, basil, 2 tablespoons of the lemon juice, 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth.

In a bowl combine asparagus, cheese pieces, the remaining 1 tablespoon lemon juice, the 2 teaspoons oil, and the pepper. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.

Spread pea mixture on bread slices. Top with asparagus mixture. Broil 4 to 5 inches from heat about 2 minutes or until toppings are heated and cheese starts to melt. Top with prosciutto strips. If desired, sprinkle with cracked black pepper.

Caramelized Onion Cheddar And Prosciutto Pizza Wedges

Caramelized Onion Cheddar 

And Prosciutto Pizza Wedges

Makes 24
1 ball prepared pizza dough   
1 to 2 T. olive oil
3/4 lb. caramelized onion cheddar cheese (from Trader Joe’s) 
8 slices prosciutto, shredded
3/4 cup coarsely chopped arugula

1. Divide dough into 4 pieces and stretch dough out into circles or ovals on a silpat lined baking sheet working olives oil into the dough as you stretch it out. Let dough rest for 10 minutes and repeat stretching dough as thin as possible.

2. Preheat oven to 450 degrees. Slice the cheese and arrange on the pizza dough. Top with shredded prosciutto. Bake for 15 to 20 minutes or until crispy and cheese is melted.

3. Transfer pizzas to a cutting board and cut each into 6 wedges. Arrange wedges on a serving platter and sprinkle with arugula. Serve warm. 

Romesco Sauce

Romesco Sauce

Roasted Prosciutto Wrapped Halibut With 

Hazelnut Romesco Sauce and Arugula Garnish

Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close.  I attended her class, "Seafood Extravaganza". I will post the five recipes from this class.  Enjoy.

Ingredients:

Halibut

4 6-ounce halibut filets 

8 thinly sliced prosciutto, 

   about 1/4 pound

2 tablespoons butter, unsalted

2 tablespoons unsalted butter

2 tablespoons olive oil

salt and pepper to taste

*

Directions:

Preheat oven to 400 degrees.

Sprinkle halibut lightly with salt and pepper.  Tightly wrap each halibut filet with 2 thin slices of prosciutto to cover all of the filet.  Melt the butter in the olive oil in a large skillet on medium high heat until oil is very hot.  Sear halibut, turning over once until prosciutto is golden brown and crisp.  Place skillet in oven, uncovered and roast for an additional 10 minutes or until fish is cooked in the center.

*

Romesco Sauce

Ingredients:

3/4 cup bread cubes, 1/2 inch cubes

1 large red onion

2 plum tomatoes

3/4 cup hazelnuts, toasted 

   and skins removed

 1/2 cup piquillio peppers - bottled, 

   drained well

4 tablespoons extra virgin olive oil

3 garlic cloves

1 teaspoon smoked paprika

1/4 cup sherry wine vinegar

1/4 teaspoon cayenne pepper

*

Directions:

Preheat oven to 400 degrees.

Toss onion, tomato, garlic with 1 tablespoon of the oil.  Place on a shallow baking pan spread out evenly.  Roast until golden brown, 20 to 25 minutes.  Stir in hazelnuts and bread cubes, roast until golden 10 to 15 minutes.  Cool.

In a blender or food processor bowl blend toasted bread mixture  piquillo peppers, vinegar, extra virgin olive oil, paprika, and cayenne pepper, adding water if needed 1 tablespoon at a time.  Season with salt and pepper to taste.

Arugula Garnish
Ingredients:
3 cups arugula
1/2 cup red radishes, finely chopped
2 tablespoons extra virgin olive oil

*

Directions:

Toss arugula, radishes and olive oil in a large bowl.  Season with salt and pepper.  Top each halibut with a small amount of arugula garnish and a dollop of Romesco Sauce on the side.

Spinach Souffle And Prosciutto Tarts

Spinach Souffle And Proscuito Tarts   

Ingredients:

Pastry:
1/2 cup unsalted butter, diced 
3 oz. cream cheese, diced
1 cup flour

Filling:
1 T. olive oil
1 clove garlic, minced
1/2 cup chopped prosciutto
1 pkg. frozen spinach soufflé, slightly thawed

Topping:
1/2 cup sour cream
1 clove garlic, minced
1 T. minced roasted red pepper

Makes 24.

Directions:
1. For pastry, place butter, cream cheese, and flour in food processor. Pulse 6 to 8 times to mix together. Turn on machine and run until dough forms a ball. Dough can be refrigerated or frozen at this point.

2. Spray 24 mini muffin cups with nonstick spray. Divide dough into 24 pieces and drop one into each muffin cup. Press into cup to cover bottom and sides.

3. Preheat oven to 350 degrees. Heat olive oil in a small skillet over medium heat. Add garlic and prosciutto and sauté for 1 minute or until softened. Stir into spinach soufflé. Spoon soufflé mixture into pastry lined cups and bake for 20 to 25 minutes or until filling is puffed and set and pastry is lightly brown around edges. Remove tarts from pans and cool on a rack.

4. Meanwhile, to make sauce, stir together sour cream, garlic and roasted pepper. Chill to blend flavors while tarts cook. Top each cooled tart with a bit of the sauce and serve. 

Broiled Salmon with Cannellini Bean Risotto

Broiled salmon with Cannellini Bean Risotto

These rustic cannellini beans don't cook for very long, but they have a rich, rustic flavor because they're simmered with prosciutto and escarole. Along with the mustard-and-garlic-glazed salmon, it's a great one-dish meal.

*

Ingredients:

3 Tbsp extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
2 tomatoes, chopped
2 tsp finely chopped thyme
SaltPepper
2 15-ounce cans cannellini beans,
rinsed and drained
¾ cup chicken stock
1 3/4-pound head of escarole, dark green 
leaves discarded and remaining leaves torn
2 oz prosciutto, chopped
½ tsp grated lemon zest

*

Directions:
Make the Ragu: 

In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper. Cook, stirring, until the tomatoes start to break down, 4 minutes. Add the beans and stock and simmer until the beans are hot, 2 minutes. Add the escarole, prosciutto and lemon zest and cook over moderately high heat, stirring, until the escarole is just wilted, 4 minutes; if the bean ragù is too thick, add a little water. 

*

Ingredients:

Extra-virgin olive oil
4 6-ounce skinless salmon fillets
Salt and Pepper
1 ½ tsp Dijon mustard
1 ½ Tbsp whole-grain mustard
2 tsp dry white wine
2 garlic cloves, minced
1 tsp finely chopped thyme

*

Directions:
Salmon
Prepare the Salmon: Preheat the broiler. Line a rimmed baking sheet with foil and brush it with oil. Season the fish with salt and pepper and set on the baking sheet. In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme and a pinch each of salt and pepper. Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown. Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned. Spoon the bean ragù into bowls, top with the fish and serve.

*

MAKE AHEAD: The beans can be prepared through Step 1 and refrigerated overnight. Rewarm before proceeding.

Meaty Mushroom Lasagna

Meaty Mushroom Lasagna

From the files of Giada De Laurentiis.

Last evening I prepared dinner for friends just arriving for a six-week stay in San Diego. I have had this recipe "on my back-burner" but a pan of lasagna is too much to prepare for just two people. These occasions for cooking dishes with a larger yield are appreciated. Seconds are the compliment that the dish was enjoyed. A third serving is an indication to definitely prepare this dish again! This was a prepare again dish!

*

Since the sauce in the recipe is a milk base, I do not recommend freezing left-overs. Have measured and prepared ingredients ready before starting the recipe as it does go together fairly fast.

***

Ingredients:

Butter for greasing the baking dish

Sauce:

5 tablespoons unsalted butter

1/2 cup flour

4 cups warm whole milk

1 cup (4 ounces) shredded smoked mozzarella         cheese

1/2 cup (2 ounces) grated Parmesan cheese

Pinch ground nutmeg

8 ounces thinly sliced Prosciutto, coarsely chopped

1 1/2 teaspoon Kosher salt, plus extra as needed

2 teaspoons freshly ground black pepper, plus more as needed

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Filling:

3 tablespoons olive oil

3 tablespoons unsalted butter, at room temp

1 medium onion, chopped

1 1/2 teaspoon Kosher salt, plus extra as needed

2 teaspoons freshly ground black pepper, plus more for seasoning

3 cloves garlic minced

1 1/2 pounds assorted mushrooms quartered,

I used cremini, oyster, and maitaki

1 1/2 tablespoons chopped fresh rosemary leaves

1 1/2 tablespoons chopped fresh thyme leaves

9 lasagna noodles, plain or spinach

1 cup (4 ounces) shredded smoked mozzarella cheese

1/2 cup (2 ounces) grated Parmesan cheese

Olive oil for drizzling

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Directions:

Put rack in middle of over. Preheat the oven to 400 degrees. Butter a 9 x 13 x 2 inch baking dish, set aside.

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Sauce:

In a 2 quart sauce pan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 tablespoon salt and pepper.

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Filling:

In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper to taste. Cook stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 tablespoon salt and 2 teaspoons pepper.

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Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.

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To assemble the lasagna:

Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 lasagna noodles on top of sauce. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce, and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan cheese. Drizzle top with olive oil and bake until top is golden and filling is bubbling about 35 to 40 minutes. Remove from oven and cool for 5 minutes. Cut the lasagna into wedges and serve.

Prosciutto Roll-Ups ..... Quick and easy but so delicious!

Prosciutto Roll-Ups

This recipe comes from daughter-in-law Susan. Susan loves a party with not just a few people but a huge crowd. Her cooking is also done on a large scale. Since she also works she must budget time. Susan likes quick but delicious recipes.

Ingredients:

1 pkg frozen puff pastry

honey mustard

4 to 6 oz. thinly sliced prosciutto

1 cup grated Parmesan cheese

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Directions:

Unfold thawed puff pastry to form a rectangle. Spread a layer of honey mustard over the pastry. Arrange the prosciutto to completely cover the pastry and sprinkle with the Parmesan cheese. Roll pastry from each side to center. Place in freezer till firm.

Cut into 1/4 inch slices and place on prepared baking sheet. Bake at temperature according to directions on box.

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Since a box of Puff Pastry has two sheets of pastry, this recipe can be doubled so easy. Thanks Susan!

Sweet Melon And Fresh Fig

Sweet Melon And Fresh Fig.

This dish always reminds me of my first visit to Milano to meet a new granddaughter and visit our daughter and son-in-law. Italians eat foods prepared with fresh ingredients. Daily shopping at the market is the norm. Our son-in-law who is an excellent cook tried to prepare many different dishes for my pleasure. For dessert one evening we had figs and cantaloupe wrapped with prosciutto. What a treat!!! So naturally when I have that dish I always remember the trip to Italy I made to meet my new granddaughter Laura.

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Ingredients:

1 1/2 pounds good quality prosciutto

12 melon balls of honey dew

12 melon balls of cantaloupe

3 fresh figs quartered

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Parsley-Basil Oil

1/2 cup extra virgin olive oil

Juice from 1 lemon

2 Tablespoons parsley, chopped

2 Tablespoons fresh basil, chopped

salt and cracked black pepper

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Directions:

Mix the parsley-basil oil ingredients together and let stand at room temperature. Arrange the prosciutto and fruit on plate. Serve the salt and cracked pepper.

To eat, wrap the prosciutto around the fruit and eat the combination together.

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You will never think of figs and melons again without thinking of this dish.