Tasty Tuesday

Hello! Is it hot in your neck of the woods? If so, I am sure a simple summer salad is just what you need for dinner! Enjoy today's recipe - it is very delicious!


Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad
Serves 4

Ingredients:

* 4 Tbsp pine nuts
* 4 peaches, each pitted & sliced into 4 wedges
* 2 Tbsp olive oil
* 1/4 tsp salt
* 1/2 tsp granulated sugar
* 1/2 lb Parmigiano-Reggiano wedge, cut in 12 wedges
* 12 slices prosciutto, sliced very thin
* Fresh black pepper
* 2 Tbsp olive oil
* Balsamic vinegar for garnish
* 32 Arugula leaves

Directions:

1.) Preheat oven to 375 degrees.
2.) Preheat grill to medium-high.
3.) Toast pine-nuts 3-4 min on baking sheet in oven. Let cool; turn off oven.
4.) Toss peach slices with olive oil; season with salt and sugar.
5.) Grill on medium-high, until peaches are char-marked.
6.) Chill peaches.
7.) Arrange salad on four chilled plates.
(3 cheese wedges, 3 prosciutto slices, 1 Tbsp. pine nuts, 4 peach wedges & 8 arugula leaves on each plate)
8.) Season with fresh black pepper.
9.) Drizzle extra-virgin olive oil and drop balsamic on plate for decoration.


Have a great day and remember: Go Ahead & Indulge!



(FYI: Christmas in July is still going on in my shop!)

Souper Saturday

"Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come."
-Louis P. De Gouy

Hello! I have another recipe for you to add to your collection - it is a keeper! We love soup in our home and are always trying new recipes. I have "tweaked" this one a few times and am happy with the results! Enjoy!

"Soup of the evening, beautiful..."
-Lewis Carroll


White Bean & Proscuitto Soup

Servings: 9 cups

Ingredients:

* 1/4 Lb. Prosciutto, very thinly sliced, cut into strips
* 4 Tbsp extra virgin olive oil, divided
* 4 cloves garlic, minced
* 1 1/2 cups mirepoix (carrots, celery & onion), finely diced
* 3 cans cannellini beans, drained & well rinsed
* Salt and pepper to taste
* 4 cups vegetable stock
* 1 cup half & half
* 3 Tbsp chives, finely chopped
* Homemade croutons (see below)

Equipment Needed:

* Stockpot
* Hand-held blender

Directions:

1.) Cook the prosciutto on high, about 2 min, until lightly browned & crispy.
2.) Remove from pot & set proscuitto aside.
3.) Add 2 Tbsp of olive oil to the pot.
4.) Add garlic & mirepoix & cook, stirring occasionally, until soft, not browned.
5.) Add beans & reduce heat to medium.
6.) Cook, stirring occasionally, about 5 min.
7.) Season to taste with salt and pepper.
8.) Mash beans by stirring vigorously.
9.) Mix in vegetable stock until well-combined.
10.) Simmer 25 min, stirring occasionally.
11.) Puree using hand blender until almost smooth.
12.) Pour half and half into small bowl & stir in about 1 cup of hot soup.
13.) Return mixture to stockpot & stir in remaining 2 Tbsp of oil.
14.) Puree with hand-held stick blender until completely smooth.
15.) Garnish with chives and prosciutto.
16.) Serve homemade breadcrumbs on the side.


Homemade Breadcrumbs

Ingredients:

* 1 loaf day old crusty bread, cubed
* 4 Tbsp. olive oil
* 3 Tbsp. garlic powder
* Salt & pepper to taste

Equipment Needed:

* Baking sheet
* Parchment paper

Directions:

1.) Preheat oven to 350°.
1.) In a large bowl toss bread with oil, garlic, salt & pepper.
2.) Place bread cubes on parchment lined baking sheet.
3.) Bake about 15 min, stirring occasionally, until crisp.
4.) Cool before serving.
5.) Store in an airtight container.


Thought of the Day:

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
-Herm Albright

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Prosciutto & Gorgonzola Pizza

Ingredients:

* 5 Tbsp Extra Virgin Olive Oil, divided
* 1 Pizza Dough Ball, brought to room temperature
* Salt and pepper to taste
* 2 large sweet onions, peeled, sliced thinly & cut in half
* 1/3 cup chopped parsley
* 1/4 cup chopped walnuts
* 1 1/2 cups Dried Calmyrna Figs, stemmed, sliced thin
* 4 oz. Italian Prosciutto, cut into 1" pieces
* 4 oz. Italian Gorgonzola cheese, crumbled


1.) Preheat oven to 450 degrees.
2.) Rub 1 Tbsp olive oil on bottom and sides of a large baking sheet.
3.) Press out and stretch dough ball on floured work surface, gently pulling and stretching to make dough same size as baking sheet.
4.) Place dough in oiled baking sheet, cover bottom of pan and halfway up the sides. 5.) Brush dough with 2 Tbsp olive oil and season to taste with salt and pepper. 6.) Place in oven on center rack; bake 12 min, until golden-brown.
6.) As crust bakes, prepare toppings.
7.) Heat 2 Tbsp olive oil in large saute' pan on medium; add onions.
8.) Cook, stirring, about 15 min, until onions are soft and golden-brown.
9.) Stir in parsley.
10.) Remove from heat and set aside.
11.) Place walnuts in the same pan; toast about 5 min.
12.) Cool walnuts and then chop.
13.) Remove crust from oven; let cool briefly. (Do not turn off oven.)
14.) Arrange onions, figs, prosciutto, and cheese on crust.
15.) Return pizza to oven and bake about 10 min.
16.) Remove from oven and and cut into small pieces.
17.) Place in a platter and top with chopped walnuts.

Silly Joke of the Day:

What happens when frogs park illegally?
......They get toad.

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Hello! Come on in and have a look around!

I am pressed for time today so I will only be posting a quick and easy recipe for you. I hope you enjoy!



Fettuccine with Prosciutto & Peas

Serves: 6

Ingredients:

* 1 Lb. fettuccine, cooked al dente (keep warm & reserve 1/4 cup pasta water)
* 1 Jar (about 24 oz.) of your favorite cream sauce
* 1 Pkg. Frozen sweet peas
* 4 Ounces prosciutto, thin sliced & cut into 1/2-inch strips
* 1 tsp. fresh parsley, finely chopped
* 1 tsp. lemon zest
* Grated parmesan cheese
* Italian bread


Directions:

1.) Heat cream sauce in a large saute pan on medium.
2.) Add peas and prosciutto and simmer for 5 min.
3.) Add pasta, reserved pasta water, parsley, and lemon zest to pan.
4.) Toss to combine.
5.) Serve with parmesan cheese and italian bread.


Have a great day and remember: Go Ahead & Indulge!