Arugula With Prosciutto And Mango Recipes

Steps:

• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Steps:

• Combine cubed mangoes and vinaigrette in a small bowl and set aside.
• Arrange torn arugula on 4 salad plates.
• Sprinkle with prosciutto and drizzle with 1 tablespoon oil each.
• Top with mango mixture to serve.

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.

Steps:

• Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
• In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
• On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
• Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.

Steps:

• Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
• Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.

Steps:

• Make dressing
• In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
• Make salad
• Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
• In medium bowl, toss together spinach and arugula.
• In small bowl, toss mango and chives with olive oil.
• To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.

Steps:

• Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

Steps:

• Cook the pizza according to the instructions on the box.
• Remove the pizza from the oven and garnish with the prosciutto slices. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Top the pizza with the salad, sprinkle with shaved Parmesan and drizzle with chili oil if using. Enjoy!

Steps:

• Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
• Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
• Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven, and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately.

Steps:

• Bring water for pasta to boil.
• Wash arugula; trim off stems and cut it coarsely.
• Mince garlic; saute for 30 seconds in hot oil in large skillet.
• Add arugula and cook until wilted, a minute or two.
• Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
• Cook linguine according to package directions.
• Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
• Drain linguine and serve.

Steps:

• Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
• Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.

Steps:

• Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
• Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
• Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.