PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
PROSCIUTTO, EGG AND SPINACH STRATA
This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.
PALEO PROSCIUTTO EGG CUPS
Eggs and prosciutto team up to make a simple, paleo-friendly breakfast. These eggs cups are all about good ingredients and are a super satisfying way to start the day.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with 2 tablespoons of the olive oil; the oil will pool on the bottom of the cups, but that's okay. Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Crack 1 egg into each prosciutto cup and top each egg with a tomato wedge. Reserve the remaining tomato wedges for serving.
- Bake until the egg whites are set and wobble only slightly, 8 to 10 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and lift onto a plate for serving.
- Mix the basil, walnuts, red pepper flakes and garlic with the remaining olive oil in a small bowl to combine. Serve over the egg cups and remaining tomato wedges.
Nutrition Facts : Calories 810, Fat 69 grams, SaturatedFat 13 grams, Cholesterol 615 milligrams, Sodium 2220 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
PROSCIUTTO, SPINACH, AND EGG PIES
This is a Sarah Foster recipe. You could double this recipe to fill an entire 12 cup muffin tin. Fontina would also be great! You might even try a pesto before putting in the egg. Remember prosciutto is salty. Extra pies are delicious the next day. And if you substitute in pre cooked bacon, go ahead.
Provided by WiGal
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Lightly spray a 6 cup muffin tin.
- Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup (the prosciutto slices will overlap each other on top of the tin).
- Crack 1 egg into each cup.
- Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly.
- Top each serving with 4 tomato halves and season with salt and pepper. Bake the pies for 18 to 20 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Timing might vary due to oven differences and preferences.
- Set them aside to cool for about 5 minutes.
- Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve warm or at room temperature.
Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 3.8, Cholesterol 324.7, Sodium 157.3, Carbohydrate 2.9, Fiber 0.8, Sugar 2, Protein 11.9
PIZZA WITH PROSCIUTTO, SPINACH, TRUFFLE OIL, AND EGG
Provided by Food Network
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.
- Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.
PROSCIUTTO PIE
Prosciutto and ricotta inside a flaky, golden crust. So easy and delicious. Serve with a simple salad for an easy weeknight dinner.
Provided by Ericjpdx
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spread one pie crust in 9" inch pie pan.
- Combine ricotta cheese, eggs, parmesan cheese, prosciutto and parsley in a bowl and season lightly with pepper.
- Fill the pie shell with the ricotta mixture and cover the pie with the second pie crust. Trim and crimp the edges of the crust.
- Bake at 400°F for 20 minutes. Then reduce the temperature to 350°F and cook for an additional 25 to 30 minutes or until the filling is cooked through and the crust is golden.
Nutrition Facts : Calories 796.6, Fat 54.4, SaturatedFat 21.7, Cholesterol 236, Sodium 879.4, Carbohydrate 45.9, Fiber 3.4, Sugar 0.9, Protein 30.6
EGG, POTATO, AND PROSCIUTTO PIE
Provided by Maggie Ruggiero
Categories Egg Onion Potato Breakfast Brunch Bake Easter Prosciutto Potluck Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings (breakfast or brunch)
Number Of Ingredients 6
Steps:
- Put a baking sheet in middle of oven and preheat oven to 375°F.
- If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
- Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
- Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
- Bake until pastry is golden brown and puffed, 50 to 60 minutes.
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