Best 6 Prosciutto Parmesan Stock Recipes
Prosciutto parmesan stock is a flavorful and versatile stock that can be used to make a variety of dishes, from soups and stews to sauces and pasta dishes. It is easy to make and can be stored in the freezer for later use. The key to making a great prosciutto parmesan stock is to use high-quality ingredients. Look for prosciutto that is thinly sliced and Parma cheese that is aged for at least 18 months. You will also need some vegetables, such as celery, carrots, and onions, and some herbs, such as parsley and thyme.
Let's cook with our recipes!
PROSCIUTTO AND PARMESAN PINWHEELS
Very easy appetizer. Absolutely delicious.
Provided by Claire Mooney Gillen
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 28.3 g, Cholesterol 27.6 mg, Fat 33.6 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11 g, Sodium 793.9 mg, Sugar 0.6 g
PROSCIUTTO-PARMESAN STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 4
Steps:
- Combine some prosciutto rinds or ends (or 4 ounces sliced prosciutto), a few pieces of Parmesan rind, 2 crushed garlic cloves, a rosemary sprig and 6 cups water.
- Bring to a boil, simmer, then strain.
PROSCIUTTO BROTH WITH FARRO AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots and 7 cups water. Bring to a simmer over medium-low heat. Simmer for 45 minutes, skimming any foam comes to the surface. Strain the broth and set aside.
- Meanwhile, in a small saucepan, add the farro and water to cover by 1 inch. Add the salt and bring to a simmer over medium heat. Cover and simmer until the farro is tender and most of the water is absorbed, about 20 minutes. Drain off any excess water and set aside.
- In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring often, until deep golden brown, 10 minutes. Deglaze with the Marsala. Add the cooked farro and the prosciutto broth, and bring to a simmer. Add the spinach and stir until wilted, 2 to 3 minutes.
- Serve the soup in bowls. Top with Parmesan crisps if using.
PROSCIUTTO PARMESAN BISCUITS
Steps:
- Preheat over to 450 degrees F.
- In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined.
- Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter.
- Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown.
PROSCIUTTO PARMESAN PASTA
This dish is very flavorful and easy to make. It is surprising how well the ingredients work together.
Provided by megin480
Categories Italian Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
- Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
- Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 1029.1 calories, Carbohydrate 52.3 g, Cholesterol 248.1 mg, Fat 74.9 g, Fiber 4 g, Protein 38.6 g, SaturatedFat 41.6 g, Sodium 1888.6 mg, Sugar 4.5 g
FISH STOCK
Provided by Bryan Miller And Pierre Franey
Categories side dish
Time 20m
Yield Four cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a large pot over high heat and bring to a boil. (If you are making one of the recipes that calls for shrimp, reserve the shells and add them to the stock for extra flavor.) Reduce the heat and simmer for 15 minutes.
- Strain the stock and set aside until ready to use.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your stock. Use the best prosciutto and Parmesan cheese you can find.
- Roast the bones and vegetables: Roasting the bones and vegetables before simmering them in the water adds a rich, caramelized flavor to the stock.
- Use a variety of vegetables: Don't just stick to one or two types of vegetables. Use a variety of vegetables to add depth and complexity to the flavor of your stock.
- Simmer the stock for a long time: The longer you simmer the stock, the more flavor it will develop. Simmer the stock for at least 4 hours, or up to 8 hours for an even richer flavor.
- Strain the stock carefully: Once the stock is finished simmering, strain it carefully to remove any solids. You can use a fine-mesh strainer or a cheesecloth-lined colander.
Conclusion:
Prosciutto Parmesan stock is a delicious and versatile stock that can be used in a variety of dishes. It's perfect for soups, stews, risottos, and sauces. It can also be used as a base for gravies and marinades. With its rich, savory flavor, prosciutto Parmesan stock is sure to elevate any dish you make.
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