Penne with Crisp Prosciutto, Zucchini and Corn

Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.

• Kosher salt
• 5 Tbs. olive oil
• 8 thin slices prosciutto (about 4 oz.), cut into strips
• 1 medium yellow onion, thinly sliced (1 cup)
• 2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces
• 2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
• 1/2 cup freshly grated Pecorino-Romano
• 3 Tbs. chopped fresh mint
• 1 lb. penne
• 2 tsp. sherry vinegar or cider vinegar
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.

Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.

Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.

Rice Pilaf with Sage, Parmigiano & Prosciutto

I love to serve this with roast chicken, along with asparagus or fava beans.

• 2 Tbs. extra-virgin olive oil
• 1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips
• 4 Tbs. unsalted butter
• 3 Tbs. chopped fresh sage
• 4 large cloves garlic, minced (2 Tbs.)
• 3 large shallots, thinly sliced (1 scant cup)
• 1-1/2 cups long-grain white rice
• 1 tsp. kosher salt; more as needed
• 1 cup dry white wine
• 1-1/2 cups low-salt chicken broth
• 2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)

Tip:

Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

Prosciutto-Wrapped Mozzarella & Basil

• 8 thin slices prosciutto (preferably imported), halved lengthwise
• 8 large basil leaves, torn in half
• 8 small fresh mozzarella balls (about 1-inch in diameter), halved
• 8 ripe grape or cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Baked Eggs with Prosciutto and Asiago Cream

• 4 to 8 slices prosciutto
• 4 large eggs
• 4 Tbs. half-and-half or heavy cream
• 1/4 cup grated Asiago cheese
• Freshly ground black pepper

Preheat the oven to 375°F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered and some prosciutto drapes over the sides. Cut the prosciutto to fit better if necessary. Crack an egg into each prepared ramekin. Drizzle 1 Tbs. half-and-half on top of each egg and sprinkle each with 1 Tbs. cheese. Season with pepper.

Arrange the ramekins in a 9-inch square baking pan and carefully pour 4 cups boiling water into the pan until it reaches halfway up the ramekins.

Bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Eat the eggs right out of the ramekins with a knife and fork.

Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.

• 3 oz. grated aged Gruyère (1-1/4 cups)
• 3 oz. grated fontina (about 1 cup)
• 2 Tbs. finely grated Parmigiano-Reggiano
• 1/4 tsp. crushed red pepper flakes (or to taste)
• 8 1/2-inch-thick slices rustic Italian bread
• 4 very thin slices prosciutto, halved crosswise
• 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
• Kosher salt
• 2 Tbs. salted butter, at room temperature
• 1 to 2 large cloves garlic, halved and peeled for rubbing

Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and  golden-brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.

Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

• 7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
• 4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
• 1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
• 1/2 cup extra-virgin olive oil
• 6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
• 2 cloves garlic, smashed and peeled
• 6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 4 tsp. fresh lemon juice

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Grilled Bread with Garlic, Olive Oil, Prosciutto & Oranges

The combination of salty ham and tart-sweet oranges is unexpectedly delicious, especially when the whole thing is bathed in great olive oil.

• 1 loaf chewy, country-style bread
• 10 to 20 cloves garlic, peeled
• 4 to 5 oranges, peel and pith cut away, very thinly sliced, seeds removed
• 1/2 lb. prosciutto, preferably Parma, sliced paper-thin
• Full-bodied earthy extra-virgin olive oil

Prepare a wood or charcoal fire in a grill, or set a gas grill on high (you can also use a broiler). Wipe the grill rack clean and rub with oil.

Slice the bread a generous 1/4 inch thick (cut the slices in half if they're large). When the coals are hot but no longer flaming, put the bread on the rack and grill until lightly browned, 1 to 2 minutees. Turn and grill the other side. Transfer to a plate or basket and cover to keep warm. Arrange the garlic cloves, oranges, and prosciutto on a platter and serve with the olive oil.

Each diner should rub a piece of toast with a garlic clove, drizzle the toast with olive oil, and add a slice each of orange and prosciutto.

Prosciutto, Apple, and Brie Monte Cristos

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.

• 2 Tbs. Dijon mustard
• 2 Tbs. honey
• 8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
• 6 oz. Brie, thinly sliced
• 3 oz. thinly sliced prosciutto
• 1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
• 4 large eggs
• 1/2 tsp. ground allspice
• 1-1/2 oz. (3 Tbs.) unsalted butter
• Kosher salt

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.

Grilled Mushrooms with Sage, Parmesan & Prosciutto

Portobellos or large shiitakes are ideal for this recipe, but good-size button mushrooms will work just as well.

• 1/4 cup freshly grated Parmesan cheese
• 3 oz. prosciutto, sliced and chopped fine
• 1 tsp. minced fresh sage, or 1/2 tsp. crumbled dry sage
• 1/3 cup olive oil
• Juice of 1 lemon
• 1 lb. small portobello, large shiitake, or large button mushrooms (or a combination), stemmed and wiped clean
• Salt and freshly ground black pepper to taste
• Mixed salad greens (optional)

Combine the Parmesan, prosciutto, sage, and 2 Tbs. of the olive oil. Set aside. Combine the rest of the oil with the lemon juice and brush it on the mushrooms. Season them with salt and pepper.

Put the mushrooms, gill side down, on the grill over medium heat. Turn after about 3 to 4 min. Grill another 3 to 4 min. until the juices begin to run and the mushrooms begin to soften. Move the mushrooms to the side of the grill. Spoon some of the Parmesan mixture into each mushroom. Cover the grill and let the mushrooms cook slowly for another 4 to 5 min. until the cheese has melted slightly. Serve warm, alone as an hors d’oeuvre or on mixed greens as a first course.

Penne with Crisp Prosciutto, Zucchini and Corn

Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.

• Kosher salt
• 5 Tbs. olive oil
• 8 thin slices prosciutto (about 4 oz.), cut into strips
• 1 medium yellow onion, thinly sliced (1 cup)
• 2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces
• 2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
• 1/2 cup freshly grated Pecorino-Romano
• 3 Tbs. chopped fresh mint
• 1 lb. penne
• 2 tsp. sherry vinegar or cider vinegar
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.

Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.

Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 1 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 5 oz. baby spinach (about 5 lightly packed cups)
• Kosher salt and freshly ground black pepper
• 1-1/4 cups grated fontina cheese
• 1/4 cup freshly grated Parmigiano-Reggiano
• 6 oil-packed sun-dried tomatoes, drained and chopped
• Three 7- to 8-inch pitas, each split into two rounds
• 6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Tortellini en Brodo

This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal roast and lots of winter vegetables. Both the tortellini and the broth can be made ahead.Extra:Watch an audio slide show of Biba making Tortellini en Brodo step-by-step.

For the broth

• One 4-lb. chicken, cut into 6 pieces
• 2 lb. veal bones or veal shank
• 2 lb. beef stew meat or scraps
• 1 medium yellow onion, quartered
• 2 medium carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• One 3-inch-square Parmigiano-Reggiano rind (optional)
• Kosher salt

For the filling

• 1 oz. (2 Tbs.) unsalted butter
• 5 oz. boneless pork loin, trimmed and cut into 1/2-inch cubes (about 1 cup)
• 1/2 cup dry white wine
• 3 oz. sliced prosciutto, coarsely chopped (2/3 cup)
• 3 oz. sliced mortadella, coarsely chopped (3/4 cup)
• 1 oz. freshly grated Parmigiano-Reggiano (1/2 cup grated on the small holes of a box grater)
• 1/2 tsp. freshly grated nutmeg
• 1 large egg, lightly beaten
• Kosher salt

For the pasta dough

• 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
• 4 large eggs

For serving

• Freshly grated Parmigiano-Reggiano

Make the broth

Wash the chicken, veal bones, beef, and vegetables under cold running water. Put all of the broth ingredients, except the salt, in a 10-quart pot and add 6-1/2 quarts (26 cups) of cold water. Partially cover the pot and bring to a simmer over medium heat. As soon as the water begins to bubble, reduce the heat to low and, with a fine-mesh skimmer or a large spoon, skim off and discard any foam that has risen to the surface. Partially cover the pot and simmer gently until the broth is flavorful, about 2-1/2 hours. Add 1 Tbs. salt during the last few minutes of cooking.


Remove the chicken and discard or save the meat for another use. Using a slotted spoon, discard the remaining solids from the broth. Strain the broth through a fine strainer into a large bowl. Line the strainer with a clean thin kitchen towel or cheesecloth and strain the broth again into another large bowl. You should have about 6 quarts of broth. Transfer the broth to storage containers and refrigerate overnight. Remove the fat and reserve the broth.

Make the filling

Melt the butter in a 10-inch skillet over medium heat. Add the pork and cook, stirring, until lightly golden and cooked through, about 4 minutes. Increase the heat to high, pour in the wine, and stir until it is almost evaporated, 3 to 5 minutes. Let cool slightly.


Transfer the pork and its juices to a food processor. Add the prosciutto and mortadella and pulse until the mixture is very finely chopped (but not puréed).


Transfer the filling to a medium bowl and add the Parmigiano, nutmeg, egg, and 3/4 tsp. salt. Mix well. (The filling should be moist and just a little sticky.) Cover the bowl with plastic wrap and refrigerate.

Make the pasta dough

On a large wooden board or other work surface, shape the flour into a mound. Using your fingers, make a round well in the center of the flour. Carefully crack the eggs into the well, making sure they don’t escape the walls of the well. Lightly beat the eggs with a fork. Begin to incorporate flour into the eggs with the fork, starting from the inner rim of the well, until about half of the flour is incorporated and a soft dough begins to form.


With a dough scraper, push all of the remaining flour to one side of the board. Scrape off and discard the bits and pieces of dough attached to the board. Wash and dry your hands. Begin adding some of the flour you have pushed aside into the soft dough, kneading it gently with the heels of your hands as you incorporate the additional flour and the dough becomes firmer. Keep the board clean and dust it with flour as you knead to prevent the dough from sticking. After kneading for 8 to 10 minutes, the dough should be smooth, elastic, and just a little sticky.


Press one finger into the center of the dough; if it comes out barely moist, the dough is ready to be rolled out. If the dough is still quite sticky, add a little more flour and knead it for 2 to 3 minutes longer until soft and pliable.


Wrap the dough in plastic wrap and let it rest at room temperature for 20 to 30 minutes.

Roll the pasta

Unwrap the dough and knead it for a minute or two. Set the rollers of a pasta machine at their widest. Cut off a piece of dough about the size of a small lemon and flatten it with the palm of your hand to about 1/2 inch thick. As you work, keep the rest of the dough wrapped in plastic. Dust the piece of dough lightly with flour and run it through the machine. Fold the rolled dough in half and run it through the machine again, pressing it with your fingertips into the rollers . Repeat this step 4 or 5 times, dusting the dough with flour if it becomes sticky, until smooth and elastic.


Change the rollers to the next setting down and roll out the dough without folding. Repeat rolling the sheet of dough (without folding) through the pasta machine, decreasing the settings until the pasta is 1/8 inch thick. On a floured wooden board, cut the dough into 1-1/2-inch squares. Keep the squares covered with plastic as you shape the tortellini.

Shape the tortellini

Put about 1/8 tsp. of the filling in the center of a pasta square. Bring one corner over the filling toward the corner diagonally opposite and fold into a triangle. Press around the filling to seal. Bend the tortellino around your finger with one corner slightly overlapping the other and press to seal. The tortellino will look like a crown. Transfer to a large rimmed baking sheet lined with a clean kitchen towel. Arrange the tortellini in a single layer without letting them touch (you’ll need 2 to 3 baking sheets) and cover with another clean towel.


Repeat the filling and shaping with the remaining pasta and filling.

Cook and serve the tortellini en brodo

You can make as many or as few servings as you like. For each serving, you’ll need 1-1/2 cups of broth and 14 tortellini. Bring the broth to a boil in a large pot over medium heat. Gently drop the tortellini into the pot. Cook until they rise to the surface and are tender but still firm to the bite, 2 to 3 minutes for fresh, 4 to 5 minutes for frozen. Remove the pot from the heat. Ladle the tortellini and broth into serving bowls, sprinkle with grated Parmigiano, and serve immediately.

Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.

• 3 oz. grated aged Gruyère (1-1/4 cups)
• 3 oz. grated fontina (about 1 cup)
• 2 Tbs. finely grated Parmigiano-Reggiano
• 1/4 tsp. crushed red pepper flakes (or to taste)
• 8 1/2-inch-thick slices rustic Italian bread
• 4 very thin slices prosciutto, halved crosswise
• 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
• Kosher salt
• 2 Tbs. salted butter, at room temperature
• 1 to 2 large cloves garlic, halved and peeled for rubbing

Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and  golden-brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.

Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

Farfalle with Golden Beets, Beet Greens, and Prosciutto

On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink.

• Kosher salt
• 2 bunches golden beets with healthy green tops
• 6 Tbs. extra-virgin olive oil
• 2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
• 6 oz. 1/4-inch-diced prosciutto
• 8 medium cloves garlic, minced
• 1 cup lower-salt chicken broth
• 1/2 cup dry white wine
• 2 tsp. minced fresh rosemary
• 1 lb. farfalle
• 3/4 cup freshly grated Parmigiano-Reggiano; more for serving
• Coarsely ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips.

Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes.Add the garlic and stir for 2 minutes. Push the onion mixture to the sides and pour 2 Tbs. olive oil into the empty space. Add the beets and cook until just tender, 5 to 7 minutes. Stir in the broth, wine, and rosemary and simmer until the liquid evaporates and the beets are completely tender, 10 to 15 minutes.

Meanwhile, boil the farfalle until al dente, about 1 minute less than package directions. Drain the pasta, reserving 1 cup of the cooking water.

Scatter the beet greens over the beet mixture, drizzle with the remaining 2 Tbs. olive oil, cover, and cook until the greens are tender, about 3 minutes. Stir in the pasta and Parmigiano-Reggiano. If needed, add enough of the pasta cooking liquid to moisten. Season to taste with salt and pepper. Serve with more Parmigiano.

Prosciutto-Wrapped Greens

• 3 Tbs. extra-virgin olive oil
• 2 tsp. red-wine vinegar
• 2 tsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 lb. mesclun or arugula, washed and spun dry
• Kosher salt and freshly ground black pepper
• 2 Tbs. freshly grated Parmigiano Reggiano
• 12 thin slices prosciutto

Tip:

If the prosciutto is very long, cut each piece in half crosswise first.

In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.

Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces on the diagonal  (two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

Here's a chicken dinner that's flavorful inside and out, just be sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts.

• 4 medium boneless, skinless chicken breast halves (about 1. lb.)
• Kosher salt and freshly ground black pepper
• 12 large basil leaves
• 1/4 lb. fresh mozzarella, thinly sliced
• 4 thin slices prosciutto (preferably imported)
• 1 Tbs. extra-virgin olive oil

Prepare a medium charcoal fire or light a gas grill to medium high.

Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil.

Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165°F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

Farfalle with Golden Beets, Beet Greens, and Prosciutto

On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink.

• Kosher salt
• 2 bunches golden beets with healthy green tops
• 6 Tbs. extra-virgin olive oil
• 2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
• 6 oz. 1/4-inch-diced prosciutto
• 8 medium cloves garlic, minced
• 1 cup lower-salt chicken broth
• 1/2 cup dry white wine
• 2 tsp. minced fresh rosemary
• 1 lb. farfalle
• 3/4 cup freshly grated Parmigiano-Reggiano; more for serving
• Coarsely ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips.

Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes.Add the garlic and stir for 2 minutes. Push the onion mixture to the sides and pour 2 Tbs. olive oil into the empty space. Add the beets and cook until just tender, 5 to 7 minutes. Stir in the broth, wine, and rosemary and simmer until the liquid evaporates and the beets are completely tender, 10 to 15 minutes.

Meanwhile, boil the farfalle until al dente, about 1 minute less than package directions. Drain the pasta, reserving 1 cup of the cooking water.

Scatter the beet greens over the beet mixture, drizzle with the remaining 2 Tbs. olive oil, cover, and cook until the greens are tender, about 3 minutes. Stir in the pasta and Parmigiano-Reggiano. If needed, add enough of the pasta cooking liquid to moisten. Season to taste with salt and pepper. Serve with more Parmigiano.

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

• 7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
• 4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
• 1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
• 1/2 cup extra-virgin olive oil
• 6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
• 2 cloves garlic, smashed and peeled
• 6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 4 tsp. fresh lemon juice

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon

Caramelizing the lemon slices softens their acidity and makes them edible, peel and all. Eating them is optional, but highly recommended. The lemons’ tangy, slightly bitter flavor is a bright complement to the rich, salty prosciutto in this recipe.

• 2 to 3 lemons
• 1 small pork tenderloin (about 3/4 pound)
• Kosher salt and freshly ground pepper
• 18 medium or 12 large fresh sage leaves
• 6 slices prosciutto, preferably imported
• 3 Tbs. all-purpose flour
• 3 Tbs. vegetable oil
• 2 Tbs. unsalted butter
• 1/3 cup sweet vermouth; more to taste
• 1/2 cup homemade or low-salt chicken broth

Trim a thick slice off each end of one of the lemons, and then cut 1/8-inch-thick slices from the lemon center—you need 12 slices, so you may need a second lemon. Juice the ends and enough of the remaining lemons to obtain 1/4 cup juice. Set the slices and juice aside.

Heat the oven to 200°F. Set a heatproof serving platter and a baking sheet lined with a paper towel in the oven.

Trim and cut the pork tenderloin into 6 thick medallions of roughly equal weight. Place a piece of plastic wrap on the countertop. Put one pork piece on top of the plastic with one cut side up and cover with a second piece of plastic wrap. With a meat mallet (or heavy skillet), pound the meat into 1/4-inch thick scaloppine. Repeat with the other pieces. Sprinkle both sides lightly with salt and pepper. Top each scaloppine with two to three sage leaves and then a prosciutto slice, folding any of the overlap underneath the pork scaloppine.

Put the flour in a shallow bowl. Dredge the scaloppine in flour, shaking off the excess.

In a 12-inch skillet, heat 1-1/2 Tbs. of the oil over medium-high heat. Cook three of the scaloppine, prosciutto side down first, until lightly browned and just cooked through, 1-1/2 to 2 min. per side. Transfer the scaloppine to the baking sheet in the oven. Add the remaining 1-1/2 Tbs. oil and repeat with the three remaining scaloppine. Transfer them to the baking sheet and keep warm in the oven. Remove the pan from the heat and pour off any remaining oil.

Add 1 Tbs. of the butter and let it melt. Add the lemon slices to the pan in a single layer. Return to medium heat and cook the lemon slices until lightly browned on one side, 2 to 4 min. Turn the lemon slices and add 2 tablespoons of the vermouth to the pan. Continue to cook until the vermouth cooks down to a glaze, 2 to 3 min. (The lemon slices will resemble bicycle wheels, with much of the flesh going into the sauce.) Transfer the lemon slices to the scaloppine in the oven, placing two slices on each one.

Pour the remaining (approximately 3 Tbs. ) vermouth into the pan, bring to a boil over medium-high heat, and deglaze the pan by scraping up the browned bits from the bottom. Add the chicken broth and lemon juice and boil until reduced to 1/4 cup, 3 to 5 min. Remove from the heat and stir in the remaining 1 Tbs. butter.

Taste the sauce for seasoning; if it’s too acidic, add a touch more vermouth to the pan.

Transfer the scaloppine to the serving platter, spoon the sauce over, and serve immediately.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 1 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 5 oz. baby spinach (about 5 lightly packed cups)
• Kosher salt and freshly ground black pepper
• 1-1/4 cups grated fontina cheese
• 1/4 cup freshly grated Parmigiano-Reggiano
• 6 oil-packed sun-dried tomatoes, drained and chopped
• Three 7- to 8-inch pitas, each split into two rounds
• 6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.