Posts Tagged Proscuitto

SALTIMBOCCA “JUMP IN THE MOUTH”

This is a great recipe we have prepared at a couple of our cooking classes at The Lark Inn.  The first time was when we had guest chef Gary Martin join us for our September class: “When the Flint Hills Meet the Tuscan Hills”.  This was actually a recipe Gary brought with him specifically for that class.  The only other time we have fixed it was just this past Saturday night.  We had a group of folks who had attended one of our general classes and decided it would be a lot of fun to do a private cooking class/party.  I have to tell you it was fun.  I pulled together several menu options and they picked their menu so I got to prepare Saltimbocca for my first time with that group.  What can I say . . . Chef Gary was such a good teacher . . .

The recipe calls for veal or pork tenderloin and I chose to use the pork and it worked out famously.  I do want to try it with the veal . . . I’m sure it will be very good also.

As you will see, this is a very savory recipe with the prosciutto and sage leaves . . . it begs to be accompanied by a nice glass of wine!

Let’s start cooking!

SALTIMBOCCA “JUMP IN THE MOUTH”

 PREP: 10 – 15 MINUTES

COOKING TIME: 4 -5 MINUTES

REDUCING TIME:  10 – 15 MINUTES

SERVES –4

Ingredients

1 POUND VEAL OR PORK TENDERLOIN – SLICED ½ INCH THICK

THIN SLICES OF PROSCIUTTO (1 FOR EACH PIECE OF VEAL OR PORK)-OPTIONAL

FRESH SAGE LEAVES (TWO FOR EACH PIECE)

SALT AND PEPPER

½ CUP FLOUR

¼ CUP OLIVE OIL

1 CUP CHICKEN OR VEAL STOCK REDUCED TO ¼ CUP

½ CUP DRY WHITE WINE

2 TABLESPOONS CAPERS-DRAINED

CHILLED BUTTER

Directions:

PLACE VEAL SCALLOPS ON PLASTIC WRAP AND FOLD OVER.  POUND SCALLOPS UNTIL FLAT AND VERY THIN.  SEASON SCALLOPS WITH SALT AND PEPPER, LAY A PIECE OF PROSCIUTTO AND TWO SAGE LEAVES ON SCALLOP, FOLD OVER.  REPEAT UNTIL ALL SCALLOPS ARE PREPARED.  DUST LIGHTLY WITH FLOUR.  MEANWHILE REDUCE STOCK OVER MEDIUM HEAT, KEEP WARM.  HEAT HEAVY SKILLET OVER MEDIUM HIGH HEAT, ADD OIL.  SEAR VEAL SCALLOPS ABOUT TWO MINUTES, TURN AND COOK ABOUT TWO MORE MINUTES.  REMOVE FROM PAN, TENT TO KEEP WARM.  ADD CAPERS TO HOT PAN, ADD WINE STIRRING TO LOOSEN BITS IN PAN AND SIMMER UNTIL MOST OF LIQUID IS EVAPORATED. STIR IN STOCK AND CONTINUE COOKING UNTIL SMOOTH.  WHISK CHILLED BUTTER 1 TABLESPPON AT A TIME UNTIL SAUCE IS SMOOTH AND CREAMY.

 NOTE:  SERVE WITH GARLIC MASHED POTATOES OR PASTA WITH RED SAUCE.

ENJOY!

Thank you for reading!

KRIS

For more information about my cooking classes, designing your own customized private cooking class/party or accommodations in our guesthouses, visit our web site at:  www.TheLarkInn.com

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OK Picture this: you’re sitting at a quaint little sidewalk bistro in one of the quaint little coastal towns in Southern California.  You sip on your class of wine as you watch the people parade up and down the street. The lighting just perfect with the sun filtering through the massive Ficus trees lining the street, warming the otherwise cool ocean breeze.  Finally your order arrives . . . giant shrimp wrapped in prosciutto, sitting on Roma tomatoes and fresh mozzarella cheese, topped with creamy pesto sauce.  Life just got a lot better!

My husband, Pat and I first tasted this delightful dish under the circumstances I just described for you.  Since that first tasting, this has been one of my favorite appetizers on the planet.  Every time I taste this delicacy, I am instantly transported back to that scene in the little beach town.  Come and enjoy that little beach town with me . . . through their food!

PROSCUITTO SHRIMP CAPRESE APPETIZERS

 

PREP: 15 minutes

ROASTING TIME: 10 MINUTES

OVEN TEMP:  375 DEGREES

SERVES – 5 (2 SHRIMP EACH)

Ingredients:

10 JUMBO RAW SHRIMP PEELED (TAILS INTACT) AND DEVINED

8 OUNCES PROSCUITTO

8 OUNCES FRESH MOZZERELLA

3 ROMA TOMATOES

1 TABLESPOON OLIVE OIL

SALT AND PEPPER TO TASTE

1 RECIPE OF PESTO

Directions:

  1. Place shrimp in shallow dish and add salt, pepper, and extra-virgin olive oil. Toss shrimp to coat evenly.
  2. Cut prosciutto length-wise for a total of 10 strips, then wrap each shrimp with the prosciutto strips.
  3. Place prepared shrimp in a single layer on a baking sheet
  4. Bake for 10 minutes until shrimp turns pink
  5. Remove from oven – let rest for 5 minutes
  6. Serve over slices of fresh mozzarella and sliced Roma tomatoes
  7. Add a generous dollop of pesto sauce
  8. Arrange the shrimp appetizers on a platter, and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails.

This recipe is easy to make for larger groups.

I don’t have to hope . . . I know you will enjoy this recipe!

Thank you for reading!

Kris

For more ideas for menus and great get-a-ways visit my web site at: www.TheLarkInn.com

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