Tag: prosciutto

Antipasti Platter: Assemble and Serve

Chef Gina Palmacci from Legal Oysteria in Boston created these four antipasti dishes for the Dorm Room Chef video series I shot and produced for the Boston Globe.

I’ve made them at home for special dinner parties. They’d work well for a small cocktail party as well. Think of them as Italian tapas: small plates that are easy to make and very delicious.

You can make one, two, or any combination of these for your platter. I’d suggest using the ingredient list below for your shopping list and then watching the video above to find out what to do. Seeing someone do it is much easier and faster than reading about it.

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Antipasti Platter

October 17, 2018

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Ingredients
  • For the Breadsticks Wrapped in Prosciutto:
  • Breadsticks (sesame or whatever you like)
  • Prosciutto di Parma (this is the imported stuff)
  • For the Stuffed Peppadew Peppers:
  • Peppadew peppers (these are small red peppers that come in a jar and are available at most large supermarkets)
  • Parmigiano-Reggiano cheese
  • For the Marinated Olives:
  • Olives (get a variety
  • 3 types will do)
  • Rosemary (crushed)
  • Red pepper flakes
  • Toasted almonds
  • Fresh juice from an orange
  • Olive oil (optional, use only if olives are dry)
  • For the Tuna Crostini:
  • French bread, sliced
  • Tuna fish (Italian, from a can)
  • Mayo
  • Capers (chopped)
  • Salt, pepper
  • Parsley (chopped)
  • Lemon juice
  • Red onion (chopped and soaked in red wine vinegar)
Directions
  • Step 1 To make the Breadsticks Wrapped in Prosciutto: Take a breadstick and wrap a slice of prosciutto around it. Put them in a glass to serve.
  • Step 2 To make the Stuffed Peppadew Peppers: Cut small pieces of the cheese and put them in the peppers. Serve on a small tray.
  • Step 3 To make the marinated olives: Mix the olives in a bowl. Add all of the ingredients and toss.
  • Step 4 To make the tuna crostini: Toast the bread slices. Sprinkle olive oil, salt and pepper on them. Mix all of the other ingredients in a bowl, except for the red onion. Spread this mixture on the toasted bread slices and top with slices of the red onion.

 

Cantaloupe Gazpacho With Crispy Prosciutto

Cantaloupe Gazpacho With Crispy Prosciutto

(Above: My recreation of a sweet and savory soup I was served in Nice.)

Our trip to southern France last week was inspiring, causing me to want to recreate several memorable meals we had in Nice.

This recipe was inspired by lunch at Le Comptoir where I was served a cold, gazpacho soup made from cantaloupe.

Cantaloupe wrapped in prosciutto is often served as an appetizer but I’ve often thought it a bit clumsy to eat. You either have to pick it up with your fingers or use a fork and knife to cut through the slippery meat.

This recipe blends the two complementary flavors together and delivers the sweet, savory blend easily to your mouth via a soup spoon.

Cantaloupe Gazpacho With Crispy Prosciutto

July 28, 2012
: 30 min
: Easy

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Ingredients
  • Cantaloupe (1 very large melon, or 2 small ones, peeled and cubed)
  • Water (1/2 cup)
  • Shallots (1 tablespoon, minced)
  • Lemon juice (2 tablespoons)
  • Sherry cooking wine/vinegar (1 teaspoon)
  • Salt (preferably Kosher, 1/2 teaspoon)
  • Prosciutto (1/4 pound, thinly sliced)
  • Olive oil (2 teaspoons)
  • Fresh mint (4 teaspoons, chopped)
  • Black pepper (1/4 teaspoon)
  • Sun-dried tomatoes in olive oil (one for each bowl of soup).
Directions
  • Step 1 Place first six ingredients in a blender and process until smooth (don’t overdo it). You’ll need to do this in batches. Place in freezer to chill while prosciutto cooks.
  • Step 2 Heal olive oil in a frying pan and cook prosciutto strips until crispy (about 5 minutes). Turn over as necessary. Drain on paper towels.
  • Step 3 Ladle soup into bowls. Place sun-dried tomato in center. Place four strips of prosciutto coming out of the tomato like the rays of the sun. Sprinkle a little mint and pepper over the top of the soup. Serve cold.