Best Festive Prosciutto Wrapped Vegetables Recipes

PARMESAN AND PROSCIUTTO SPICED PLUMS

Parmesan and Prosciutto Spiced Plums image

Provided by Giada De Laurentiis

Time 1h25m

Yield 20 prunes

Number Of Ingredients 10

Ingredients

1/2 cup port wine
1/4 cup sugar
2 tablespoons apple cider vinegar
3 cloves
3 strips orange zest
1 cinnamon stick
Pinch kosher salt
20 pitted prunes
4 ounces Parmigiano-Reggiano, cut into bite-size pieces
5 thin slices Prosciutto di Parma, sliced into quarters

Steps:

In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.
Preheat the oven to 400 degrees F.
Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.

PROSCIUTTO-WRAPPED VEGETABLES WITH PARMESAN

Prosciutto-Wrapped Vegetables with Parmesan image

It's time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they're great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 broccolini stalks
6 small cauliflower florets with stems
15 paper-thin slices prosciutto
1/2 fennel bulb, trimmed, cored, and thinly sliced lengthwise
1/2 orange bell pepper, cored, seeded, and cut lengthwise into thin strips
1/2 red bell pepper, cored, seeded, and cut lengthwise into thin strips
2-ounce piece of Parmesan cheese
2 tablespoons Meyer lemon olive oil

Steps:

Bring a medium pot of salted water to a boil over high heat. Place a large bowl of ice water near the stove. Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water. Let cool for 2 minutes, then drain on a towel and reserve. Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
Working with 1 slice at a time, cut the prosciutto slices in half lengthwise. Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends. Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way. Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings. Drizzle the oil over the bundles.

PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO

Penne with Roasted Vegetables and Prosciutto image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

Salt
1 pound penne pasta
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

Steps:

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.

PROSCIUTTO-WRAPPED CRUDITE

Prosciutto-Wrapped Crudite image

Provided by Giada De Laurentiis

Categories appetizer

Time 40m

Yield 40 bundles; about 8 servings

Number Of Ingredients 11

Ingredients

20 paper-thin slices prosciutto or speck
1 fennel bulb, cored and thinly sliced lengthwise
1/2 orange bell pepper, cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/2 yellow bell pepper, cut lengthwise into thin strips
10 stalks broccolini, blanched
1/4 head cauliflower, separated into small florets with stems intact, blanched
2 tablespoons Meyer lemon olive oil
1 (2-ounce) piece Parmesan
Freshly ground black pepper
Salt, for blanching water

Steps:

Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.

Nutrition Facts : Calories 67 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 9 milligrams, Sodium 369 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams

PROSCIUTTO ROASTED BASS WITH AUTUMN VEGETABLES

Prosciutto Roasted Bass with Autumn Vegetables image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups peeled, seeded, and (1/2-inch) diced butternut squash
2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
2 cups peeled and (1/2-inch) diced carrots (6 carrots)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
6 (8-ounce) skinless fish fillets such as striped bass or halibut
6 thin slices prosciutto di Parma
1/4 pound (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving

Steps:

Preheat the oven to 400 degrees.
For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown.
Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked.
While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside.
To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with the vegetables. Garnish with lemon wedges and serve hot.