139 fresh and wrapped with prosciutto Recipes

unsalted butter , for baking dish, asparagus, about 1 1/2 lb, trimmed to even lengths and blanched for 4 minutes in boiling, salted water, gray salt and freshly ground pepper, seasoned bread crumbs , recipe follows, prosciutto, extra-virgin olive oil

chopped fresh parsley, lemon juice, garlic clove, pureed, prosciutto, enoki mushrooms, separated into 12 bunches, fresh black pepper

extra-virgin olive oil, sherry vinegar, shallot, minced, salt, freshly ground black pepper, stalks each white and green asparagus, ends trimmed (24 total ), serrano ham (or prosciutto), each cut into 4 strips, frisee, seedless green and red grapes, halved, sliced roasted almonds

baby red potatoes, cut in half, zucchini , halved lengthwise and cut into 1 inch slices, red onion, cut into 1/2-inch thick wedges, red bell peppers , cut into 1 inch pieces, tomatoes, minced garlic, dried thyme leaves, crushed red pepper flakes, salt and freshly ground pepper to taste, olive oil, skinless, boneless chicken breast halves, sliced prosciutto di parma

asparagus (medium thickness ), prosciutto di parma (sliced thin but not paper thin), olive oil, salt and pepper, olive oil, onion, chopped, garlic cloves, sliced, fresh mushrooms, sliced, dry crushed red pepper, italian plum tomatoes, chopped , juices reserved, tomato sauce, sugar, basil, chopped, oregano, chopped, fontia cheese (grated )

boneless chicken breasts , each cut into 3 (1 1/2-inch) wide strips, freshly ground black pepper, garlic powder, wheel herb cheese (about 5 oz) (recommended : boursin), prosciutto, thinly sliced

sliced italian prosciutto, raw shrimp, jumbo size,peeled and deveined, fresh basil leaves, washed and dried, dijon mustard, skewers (i use fresh mature rosemary twings or sticks, stripped of leaves except tops)

asparagus (about 19 stalks), trimmed, olive oil, salt and freshly ground black pepper, paper-thin slices prosciutto , halved lengthwise

bone-in veal chops, essence , recipe follows, spears asparagus, prosciutto, herb cheese , such as boursin or rondele, recipe wild mushroom-tomato bordelaise , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, olive oil, chopped yellow onions, chopped carrots, chopped celery, minced garlic, portobello mushrooms , wiped clean, stems removed, and chopped, oyster mushrooms , wiped clean, stems trimmed, and thinly sliced, shiitake mushrooms , wiped clean, stems discarded, and thinly sliced, salt, freshly ground black pepper, seeded and chopped tomatoes, dry red wine, veal stock or rich beef stock

whole skinless boneless chicken breasts (about 1 1/2 lb total ), salt and freshly ground pepper, olive oil, prosciutto, ripe avocados, head romaine, rinsed , spun dry, and finely chopped (about 4 cups), cooked corn (fresh or frozen), heated or defrosted, watercress, tomatoes, seeded and finely chopped, hard-boiled eggs, separated and chopped, flour tortillas, grilled onion blue cheese dressing, grilled onion blue cheese dressing, sweet white onion, extra-virgin olive oil, salt and freshly ground black pepper, mayonnaise, sour cream, buttermilk, hot sauce (recommended : tabasco), worcestershire sauce, blue cheese, crumbled

mushrooms (button or mixed like shiitake, morels, porcini, chanterelles - you need 20 to 25 button or 5 cups sliced mixed ), extra-virgin olive oil (about 1/4 cup, more if needed), salt, beef filets (4 to 6 oz each), flank steak (about 1 1/2 lb), freshly ground black pepper, chopped fresh thyme , plus 3 sprigs fresh thyme, unsalted butter, red wine, half-and-half, whole milk, asparagus , tough ends trimmed, sliced bacon , pancetta or prosciutto (about 6 slices), chopped, white wine vinegar, smashed potatoes with creme fraiche, for serving, recipe follows, fresh chopped parsley, for garnish, special equipment : kitchen string or toothpicks, fingerling or small red potatoes, salt, unsalted butter, garlic, chopped, shallots, chopped, ground white pepper, creme fraiche or sour cream, chopped chives, zest of 1 lemon

boneless pork loin chops, 1 inch thick , 4 to 5 oz each, coarse salt & freshly ground black pepper, dijon mustard, fresh sage leaves, paper-thin slices high-quality prosciutto, extra virgin olive oil

garlic cloves, pureed, olive oil, fingerling potatoes, cut in half, fresh black pepper, prosciutto, cut in half

figs, fresh or dried, washed and trimmed, prosciutto , halved crosswise into 12 short, thick pieces, ricotta salata , cut into small triangles 1-inch long, mixed salad greens, washed, dried , and picked over

spears, trimmed asparagus spears, olive oil, oil to coat the grill., sliced prosciutto, ground black pepper, fresh grated parmesan cheese, honey mustard or ranch dressing for drizzle

all-purpose flour, salt, pepper, fresh sage leaves, boneless skinless chicken breasts , cut horizontally into 2 pieces (1 lb), black forest ham or 4 prosciutto, olive oil, sliced onion, chicken broth , 30% less sodium, balsamic vinegar (i prefer aged of modena)

chicken breasts, pounded thin, prosciutto ham (or you can use any good baked ham), gruyere cheese, shredded (or you can use 4 slices of swiss), hickory bacon (don tsp use thick sliced, just regular), kosher salt, ground black pepper, olive oil, butter, diced onion (i prefer shallots, but a regular onion will work fine), chicken broth, white wine (if you don tsp want to use wine, just use all chicken stock or broth), heavy cream (or you can use evaporated milk or even light cream and even milk, i just like the consistency of hea), dijon mustard (i love to mix dijon and ground mustard but if you only have dijon, that if just fine, if you like mo), fresh parsley, kosher salt, ground black pepper