Creamed Spinach With Parmesan And Prosciutto Recipes

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

PARMESAN CREAMED SPINACH

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms and onion in butter and oil until tender. Add the garlic, salt and pepper; cook 1 minute longer., Add spinach and cream cheese; cook and stir until cream cheese is smooth and spinach is wilted. Sprinkle with cheese.

PROSCIUTTO PASTA WITH PEAS AND PARMESAN CHEESE

Steps:

• Cook pasta in boiling water until al dente. During the last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve 1/2 cup pasta water.
• Tear prosciutto into smaller pieces.
• In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
• To the skillet with butter and prosciutto add drained cooked pasta with peas. Sprinkle 3/4 cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about 1/4 cup) - but you might not need to.
• Season with salt, if needed. Serve immediately, topped with the remaining 1/4 cup shredded Parmesan cheese

CHICKEN WITH PROSCIUTTO SPINACH CREAM SAUCE

Steps:

• Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.

SAUTEED SPINACH WITH PARMESAN CHEESE

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

THE BEST CREAMED SPINACH

Steps:

• Frozen spinach: Thaw the spinach under running water (or try microwaving it for a few minutes to speed up the process), then squeeze out as much of the excess water as you can. Fresh spinach: Boil a pot of water. Add the spinach and cook for about 1 minute. Drain it and rinse it under cool water. Squeeze out excess water. Chop if desired.
• In a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5-7 minutes).
• Reduce heat (I keep it on medium-low for this step, but you can increase heat as needed). Stir in the garlic, followed by the heavy cream, cream cheese, parmesan, and nutmeg. It will take a few minutes for the cream cheese to melt in, especially if the cream cheese is cold. I break it up with my spoon/stir it continuously. The sauce should thicken up as it cooks.
• Stir in the spinach and let it heat through. If you want more liquid, add in a splash more cream. If there's too much liquid, you may need to cook the spinach for a few more minutes to reduce the sauce to your liking.
• Season with salt & pepper as needed (I am pretty generous with both).

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

CREAMED SPINACH WITH PARMESAN AND PROSCIUTTO

Steps:

• 1. Melt 1 tablespoon butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid. 2. Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes. 3. Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in 1/2 cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. Serve.