Garlic Prosciutto Plait Recipes

GARLIC CHEESE BREAD WITH PROSCIUTTO

Steps:

• Either make or purchase a 1.5 lb loaf of French or Italian bread (torpedo or batard shape).
• Slice along entire loaf without cutting all the way through the bottom crust.
• Cut the proscuitto into enough pieces to allow a piece per slice of bread.
• Mix the garlic into the cheese.
• Into each slice, slip one piece of ham and 1 to 2 tablespoons of cheese and garlic mixture.
• Line a baking sheet with a piece of foil 3 to 4 inches longer than the loaf.
• Crumple another sheet of foil to fit in the middle of the first sheet of foil to raise the middle of the loaf.
• Set the loaf on the crumpled foil so that the loaf is arched.
• Wrap the first sheet of foil around the loaf allowing the top of the loaf to be exposed and twist the ends of the foil to form a tight package.
• Sprinkle any remaining cheese mixture along the top of the loaf.
• Place in the center of a 350F oven and bake for 20 minutes or until the cheese is partially browned.
• Carefully remove the bottom sheet of foil and serve on a long platter or serve with the foil pulled away from the loaf for access.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.