Best Helen Olesss Prosciutto And Olive Braid Recipes

Bangin' Blue Olives with Prosciutto image

Provided by Guy Fieri

Time 40m

Yield 24 olives

Number Of Ingredients 12

1/4 pound smoked gorgonzola cheese, cut into 1/4-inch cubes
2 to 3 thin slices prosciutto, cut into 1-inch squares
24 large, green pitted olives
1 1/2 cups panko breadcrumbs, pulsed in a food processor
1 teaspoon smoked paprika
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
Canola oil, for deep frying
2 tablespoons roughly chopped fresh parsley (flat-leaf), for garnish
1/4 cup grated Parmesan, for garnish

Steps:

Wrap each cube of gorgonzola with a piece of prosciutto, and use to stuff the olives.
Combine the panko, smoked paprika, cayenne and some salt and pepper in a bowl. Mix to blend.
Prepare three plates for breading the olives: one with the flour, one with the beaten egg, and one with the panko mixture. Lightly coat each olive in flour, then dip in egg, and finally roll in breadcrumbs. Set the breaded olives on a sheet of parchment as you go.
In a heavy pot or Dutch oven, heat 2 to 3 inches of oil to 350 degrees F over moderate heat. Working in batches, fry the olives until golden brown, 1 to 2 minutes. (Watch the olives closely; if cooked for too long, the cheese will begin to ooze out.) With a slotted spoon, transfer the fried olives to a paper-towel-lined plate to drain. Let cool slightly before serving. Garnish with the parsley and Parmesan.

Linguine With Prosciutto And Olives image

Provided by Dancer

Categories Ham

Time 31m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces linguine, spaghetti or 8 ounces other dry pasta noodles
2 ounces thinly sliced prosciutto, cut into 1/4 inch wide strips
1/4 cup olive oil
1/2 cup thinly sliced green onion (including tops)
1 (3 ounce) jar pimento stuffed olives, drained
1 cup cherry tomatoes, halved
grated parmesan cheese (optional)

Steps:

In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
Drain.
Place pasta in a warm bowl.
Meanwhile, combine prosciutto and oil in a wide skillet.
Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
Add onions and cook, stirring, until limp (about 2 minutes).
Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
Pour prosciutto mixture over noodles and toss well.
Transfer to a warm serving bowl.
Offer cheese to add to taste, if desired.

Helen Oless's Prosciutto and Olive Braid image

Provided by Bryan Miller

Categories side dish

Time 2h45m

Yield 1 large loaf

Number Of Ingredients 13

1 tablespoon cornmeal for baking sheet
6 ounces slab prosciutto, finely chopped (least salty variety)
1 teaspoon olive oil
1 garlic clove, mashed in salt
2 teaspoons fennel seed, bruised in mortar and pestle
1/4 teaspoon black pepper, freshly ground
1 1/4 cups hot (about 110 degrees) tap water
1 tablespoon dry yeast
1 1/2 teaspoons sugar
2 cups all-purpose flour
1/4 cup vegetable shortening (at room temperature)
1 1/2 dozen Greek olives, chopped
3 cups bread flour (approximately)

Steps:

Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes. Remove from heat, stir in garlic, fennel seed and pepper. Pour contents into large mixing bowl.
Add hot water, yeast and sugar.
Stir in 1 cup all-purpose flour. Beat in 1/4 cup shortening. Add chopped olives.
Add 1 more cup of all-purpose flour. Dough will be sticky at this point. Scrape out onto work surface.
Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
Cover with inverted bowl; rest for 10 minutes.
Roll dough into a 10-inch-by-15-inch rectangle. Cut three strips in rectangle, leaving about 1/2 inch at end uncut. Braid and pinch bottom end.
Place on prepared baking sheet. Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour. When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.