Parmesan And Prosciutto Spiced Plums Recipes

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PARMESAN AND PROSCIUTTO SPICED PLUMS



Parmesan and Prosciutto Spiced Plums image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 20 prunes

Number Of Ingredients 10

1/2 cup port wine
1/4 cup sugar
2 tablespoons apple cider vinegar
3 cloves
3 strips orange zest
1 cinnamon stick
Pinch kosher salt
20 pitted prunes
4 ounces Parmigiano-Reggiano, cut into bite-size pieces
5 thin slices Prosciutto di Parma, sliced into quarters

Steps:

  • In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.
  • Preheat the oven to 400 degrees F.
  • Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
  • Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.

PROSCIUTTO COTTO PINWHEELS



Prosciutto Cotto Pinwheels image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 6

2/3 cup fresh ricotta cheese, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano
2 teaspoons extra-virgin olive oil
1/4 teaspoon chopped fresh rosemary
8 ounces thinly sliced prosciutto cotto
1 cup giardiniera, drained and chopped

Steps:

  • In a medium bowl, mix together the ricotta, Parmigiano-Reggiano, oil and rosemary with a rubber spatula. Set aside.
  • Lay two pieces of the prosciutto cotto on the board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the ham. Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese. Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you. Repeat for the remaining prosciutto cotto and filling. Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up.
  • To serve, unwrap the rolls and, using a sharp knife, slice into 3/4-inch pieces.

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