tablespoon grated Parmesan cheese tablespoon grated Parmesan cheese .
cup warm chunky cup warm chunky Marinara Sauce Marinara Sauce, drained of excess liquid
In a Small, heavy skillet, heat 2 teaspoons of the oil over a medium flame. Crack the egg into the skillet, and sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk almost set, about 4 minutes. heavy skillet, heat 2 teaspoons of the oil over a medium flame. Crack the egg into the skillet, and sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk almost set, about 4 minutes.
Meanwhile, toast the bread until golden brown. Brush the remaining 1 teaspoon of oil over the toast. Rub the garlic over the toast, then sprinkle with the Parmesan cheese. Spoon the drained marinara sauce over the Parmesan cheese and top with the cooked egg. Serve immediately.
NUTELLA SANDWICH.
Mom used to make me this sandwich for lunch, and all the kids at school wanted to trade with me. It was my absolute favorite lunch. Nutella is a chocolate-hazelnut spread that"s wildly popular in Italy and is just starting to catch on here in the U.S. Give it a try and see why.
2.
slices ciabatta bread (each slice inch thick) slices ciabatta bread (each slice inch thick) .
cup chocolate-hazelnut spread (such as Nutella) cup chocolate-hazelnut spread (such as Nutella)
Preheat a Griddle or a ridged grill pan over a medium-high flame. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate- hazelnut spread over one piece of toast. Top with the second piece of toast and serve. or a ridged grill pan over a medium-high flame. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate- hazelnut spread over one piece of toast. Top with the second piece of toast and serve.
PROSCIUTTO.
Just a decade ago, all you could expect from most deli counters was a smoked Virginia ham that tasted more salty than hammy, and had the consistency of watery meat instead of the silky-smooth texture of the best cured meats. All that has changed with the "Prosciutto Invasion," as well as the influx of great cured meat varieties from Spain and France, not to mention amazing strides in the domestic production of hams. But imported Italian prosciutto is still my favorite, and a truly fantastic way to start a meal; simply munched on its own, it"s irresistible. (So try try not to eat all of it while you"re standing at the kitchen counter, reading through recipes.) And in the following pages are some of my favorite ways to dress it up for dinner: maximum flavor with minimal effort. not to eat all of it while you"re standing at the kitchen counter, reading through recipes.) And in the following pages are some of my favorite ways to dress it up for dinner: maximum flavor with minimal effort.
PROSCIUTTO-WRAPPED.
Bread Sticks I use only a few store-bought products. But this one, when wrapped in prosciutto or rolled in cheese, makes for a great-tasting and super-easy antipasto. And when you are making a large meal from scratch, a few shortcuts are always welcome. Your guests will thank you when the entree is on time because you didn"t have a meltdown trying to bake your own bread.
MAKES 2 DOZEN.
1.
(11-ounce) container refrigerated bread-stick dough (such as Pillsbury) (11-ounce) container refrigerated bread-stick dough (such as Pillsbury) .
cup grated Parmesan cheese cup grated Parmesan cheese
24.
paper-thin slices of prosciutto (about 1 pound) paper-thin slices of prosciutto (about 1 pound)
Preheat the Oven to 350 degrees F. Line 2 large, heavy baking sheets with parchment paper. Tear the bread-stick dough along the perforations into rectangles. Using a large, sharp knife, cut each dough rectangle lengthwise in half, forming 2 thin strips from each rectangle. Working with one dough strip at a time, coat the dough strips with the Parmesan cheese. Roll each dough strip between your palms and the work surface into a 14-inch-long strip, then transfer the dough strips to the prepared baking sheets. to 350 degrees F. Line 2 large, heavy baking sheets with parchment paper. Tear the bread-stick dough along the perforations into rectangles. Using a large, sharp knife, cut each dough rectangle lengthwise in half, forming 2 thin strips from each rectangle. Working with one dough strip at a time, coat the dough strips with the Parmesan cheese. Roll each dough strip between your palms and the work surface into a 14-inch-long strip, then transfer the dough strips to the prepared baking sheets.
Bake until the bread sticks are golden brown and crisp, about 20 minutes. Cool the bread sticks completely on the baking sheet. (The bread sticks can be prepared up to this point 8 hours ahead. Store airtight at room temperature.) Wrap one slice of prosciutto around each cooled bread stick, arrange the prosciutto-wrapped bread sticks on a platter, and serve.
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ROASTED ASPARAGUS Wrapped in Prosciutto This is one of those dishes that was born out of my years of catering and the necessity to come up with something new for c.o.c.ktail parties. Roasting the asparagus is fast and easy and gives a lot more flavor than simply steaming.
6 APPETIZER SERVINGS.
12.
asparagus stalks (about 1 pound), trimmed asparagus stalks (about 1 pound), trimmed
1.
tablespoon olive oil tablespoon olive oil
1.
teaspoon salt teaspoon salt
1.
teaspoon freshly ground black pepper teaspoon freshly ground black pepper
6.
paper-thin slices of prosciutto, halved lengthwise paper-thin slices of prosciutto, halved lengthwise
Preheat the Oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely. to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.
when buying asparagus, you want to look for firm stems, not wilted ones, and you want the tops to be tight and closed, not like a flower whose buds have opened. These are characteristics of fresh asparagus. To trim them, all you need to do is break off the dry, fibrous ends. you want to look for firm stems, not wilted ones, and you want the tops to be tight and closed, not like a flower whose buds have opened. These are characteristics of fresh asparagus. To trim them, all you need to do is break off the dry, fibrous ends.
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PROSCIUTTO PURSES.
This is a new way to serve the cla.s.sic combination of prosciutto with melon, one of Italians" famously favorite ways to start a meal. You could pierce the prosciutto purses with toothpicks to make them easier to eat. And to make the preparation easier, be sure to place the block of Parmesan in the freezer for a few minutes, so that when you shave it, it won"t crumble.
MAKES 36 PIECES.
2.
medium cantaloupes (about 3 pounds each), halved crosswise medium cantaloupes (about 3 pounds each), halved crosswise
2.
medium honeydews (about 4 pounds each), halved crosswise medium honeydews (about 4 pounds each), halved crosswise
36.
thin slices of prosciutto (about 1 pounds) thin slices of prosciutto (about 1 pounds)