Best Frisée And Morel Ragoût With Prosciutto Recipes

BRUSCHETTA WITH FRISéE, PROSCIUTTO, AND MOZZARELLA

Steps:

• Preheat the oven to 375°F. Arrange the bread slices on one or two large, heavy baking sheets and brush with the olive oil. Bake until the crostini are pale golden and crisp, about 10 to 15 minutes.
• Place one slice of prosciutto on a work surface. Place a slice of cheese and 2 or 3 frisée leaves on top, allowing the tops to protrude from one end. Roll the prosciutto around the cheese and frisée and place on a toasted bread slice. Repeat with the remaining ingredients.
• Arrange the crostini on a platter. Drizzle with the vinaigrette and serve.

FRISéE AND MOREL RAGOûT WITH PROSCIUTTO

Steps:

• Melt butter in large skillet over medium-high heat. Add mushrooms and sauté, stirring frequently, until juices are released, about 3 minutes. Add shallots; sauté 1 minute. Add broth; bring to simmer. Cover skillet and simmer until mushrooms are tender, about 5 minutes. Add frisée and stir until just wilted. Add peas and crème fraîche; bring to simmer. Stir in prosciutto and lemon juice. Season with salt and pepper.

RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE

Steps:

• Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator. If the morels are large, cut them in half lengthwise.
• Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
• Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
• Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
• Cut the brioche slices in half on the diagonal, and place them on a platter.
• When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
• Dollop each toast with crème fraîche and scatter the herbs over the top.

FRIED EGG, PROSCIUTTO, FRISEE AND BLUE CHEESE ON CIABATTA

Steps:

• Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined. Fold in the crumbled blue cheese. Add the frisee and toss well to coat the frisee with the dressing. Season with more black pepper, to taste.
• Heat a little of the butter in a small nonstick skillet over medium heat. Gently crack an egg into a small dish, and then add to the pan with the butter and cook until the white is set and the yellow is slightly firm, about 2 minutes. Season with salt and pepper and then gently turn the egg over and continue cooking for 1 minute. The yolk should still be slightly runny. Repeat with remaining butter and eggs.
• Place the bread on a flat surface and top each with 1/4 of the frisee mixture, followed by 2 slices of prosciutto, and then an egg. Place a thin slice of blue cheese on top of the egg and garnish with ground black pepper. Place another piece of bread on top. Repeat to make a total of 4 sandwiches.