Prosciutto Arugula Breadstick Brooms Recipes

ARUGULA WITH PROSCUITTO AND BURRATA

Steps:

• Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
• Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

FIG, PROSCIUTTO, AND ARUGULA BRUSCHETTA

Steps:

• Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are crisp and light brown.
• Cut the prosciutto slices in half and place on the toasted breads (fold prosciutto in half so that it fits neatly on top).
• Top each slice with 2 arugula leaves and 3 fig slices.
• Drizzle with olive oil and the Aceto Balsamico; serve immediately.

GRISSINI WITH PROSCIUTTO

Steps:

• Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.) Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.

PROSCIUTTO-ARUGULA BREADSTICK "BROOMS"

Steps:

• Preheat the oven to 350°F. and line a baking sheet with parchment paper.
• Put the flour, baking powder, baking soda, sugar, salt, cayenne, and rosemary in a large bowl and whisk to combine. Make a well in the center of the dry ingredients and add the milk, lemon juice, and olive oil; using a fork, gently stir the wet ingredients into the dry until a dough forms.
• Put the dough on a well-floured work surface, shape it into a ball, and, using the heels of your hands, knead it for about a minute. If the dough sticks, sprinkle it with a bit of flour.
• Roll the dough in a log and cut it into about twenty-four 1-inch pieces. Using both hands, roll each piece of dough into a 7-inch rope; don't worry if they're not all exactly the same. Put them on the parchment-lined baking sheet.
• Bake the breadsticks until golden and crispy, 20 to 25 minutes. Remove them from the oven and let the little lovelies cool.
• Cut the prosciutto slices in half widthwise and lay a few arugula leaves in a bunch on one end of each slice. Put the end of a breadstick on the arugula and roll up the arugula and prosciutto, pressing lightly to secure-the finished product should look like a wacky little broom! Repeat with all the breadsticks.
• note
• When rolling out the grissini, don't worry if the ropes aren't perfectly shaped; you want them a bit knobby in places-it's more rustic!