Prosciutto Wrapped Greens Recipes

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PROSCIUTTO-WRAPPED GREENS



Prosciutto-wrapped Greens image

From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.

Provided by Ms B.

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 lb mesclun or 1/4 lb arugula
kosher salt
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese, freshly grated
12 slices prosciutto, very thin

Steps:

  • In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
  • Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
  • Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
  • Taste for salt and pepper.
  • Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
  • Squeeze the greens together and roll the prosciutto into a tight log.
  • Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
  • Repeat with the remaining prosciutto and greens and serve.

Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5

BEANS WRAPPED IN PROSCIUTTO



Beans Wrapped in Prosciutto image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 12m

Yield 6 servings

Number Of Ingredients 3

1 pound fresh green beans
1 cup balsamic vinegar
1/2 pound prosciutto

Steps:

  • One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own.
  • Top and tail some green beans and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles.

PROSCIUTTO WRAPPED CHILE SHRIMP WITH GREEN ONIONS



Prosciutto Wrapped Chile Shrimp with Green Onions image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons EVOO
4 scallions, white parts finely chopped and green parts thinly sliced on an angle
1 Fresno chile, finely chopped, or 1 1/2 teaspoons ground red pepper
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
16 jumbo shrimp, tails on and deveined
16 thin slices prosciutto

Steps:

  • Heat a grill or grill pan to medium.
  • Combine the EVOO, scallion whites, chile and lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat. Wrap each shrimp with a slice of prosciutto and thread onto a skewer.
  • Grill the shrimp until firm and opaque, about 3 minutes per side. Transfer to a serving platter and garnish with the scallion greens and another squeeze of lemon juice.

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