proscuitto

A delicious summer pasta salad from Delish.com.

Tuscan Tortellini Salad

lb. fresh cheese tortellini

c. extra-virgin olive oil

tbsp. balsamic vinegar

tbsp. honey

kosher salt

black pepper

c. chopped salami or prosciutto

c. baby spinach

c. oil-packed sun-dried tomatoes, chopped

c. Parmesan

Huge hit but I improvise depending on what I have on hand - sometimes leave out spinach &amp; we like it better, thick sliced dry-cured salami instead of prosciutto, sliced  green olives, cherry tomatoes as we don't like sun dried, artichoke hearts add an amazing flavour... Improvise the dressing too using this recipe as a base - flavoured balsamic (like fig or cherry) is amazing, dijon mustard adds a kick, flavoured salt to change up the taste, etc. Best part? Make a huge batch with those huge tortellini packages, double everything else &amp; it turns into three meals - tastes even BETTER as the flavours enhance a day or two later &amp; eat it very cold right out of the fridge. This one is a staple at our place.

I bring this to our Catholic Bisexual Senior Swingers Club meeting at the Dell Webb clubhouse in Huntley, Il every month.  It’s a big hit.

Very good, very easy! Will be making this again.  For me, I'll opt out if the honey in the dressing ONLY because I like a more savory dressing but this was fantastic the way it is.

I made this for supper on hot summer evening. It fit the bill perfectly. The dressing was good without overtaking the other flavors of the spinach and salami. Next time I may add some small chunks of peppers.  I will be making this again!

Made it tonight following the written recipe not the video but added in a can of sliced black olives. It was a hit! Will make this again.

This was super simple and delicious.  It's a keeper!

https://streaming.hearstdigitalstudios.com/delish/576d34e6e694aa3a7eb4318d/mp4/Tuscan_Tortellini_Salad_V3_1466774778_4000_hd_v3.mp4

Our Tuscan Tortellini Salad is tossed with an Italian mix of sundried tomatoes, spinach, Parmesan , and salami.

“Many methods for beef Wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option. This recipe is an exception to the rule of
letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked” - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

How To Make Beef Wellington

olive oil

1kg beef eye fillet,

Dijon mustard mustard

store-bought pâté

mixed mushrooms,

butter, chopped

eschalots, finely chopped

tsp finely chopped thyme

garlic clove, finely chopped

(80 milliliters) brandy

tbs pure (thin) cream

prosciutto

butter puff pastry

egg yolk, beaten

Sea salt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842685001&=domain=del

5348771529001-5981842685001

A sure-fire party pleaser, with the figs, prosciutto and smooth creme fraiche.

Gorgonzola and prosciutto figs with prawn and brioche toasties

(300 grams) whole-egg mayonnaise

lemon

creme fraiche

quantity creme fraiche dressing

flat-leaf parsley, mint and chervil, leaves picked

brioche loaf,

cooked medium prawns, peeled, halved lengthways

punnet micro parsley, picked

figs, halved lengthways

tbs balsamic glaze

Gorgonzola dolce (mild Italian blue cheese), crumbled

tbs extra virgin olive oil

prosciutto, sliced lengthways

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

"In some places dumplings and noodles are cooked together - gold silk and gold ingots" - Kym Machin. Recipe by Kym Machin.

Roasted pork belly recipe with dumpling noodle soup

fresh wheat noodles (from Asian food shops)

store-bought pork dumplings

Shredded ginger

green shallots

Coriander leaves

Chilli oil

fine salt

tsp fine salt

star anise

Sichuan peppercorns

(50 grams) ginger, thinly sliced

Extra finely grated 5cm piece (25 grams) ginger

green shallots, chopped

garlic cloves,

Extra 5 crushed garlic cloves

Chinese rice wine (shaohsing)

1kg boneless pork belly (skin on)

(500 milliliters) Chinese red vinegar (from Asian food shops)

maltose syrup (from Asian food shops)

(55 grams) caster sugar

tsp Chinese five spice powder

white pepper

chicken stock

chicken wings

(100 grams) ginger, thinly sliced

dried scallops (from Asian food shops)

thinly sliced prosciutto, chopped

(60 milliliters) light soy sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977443724001&=domain=del

5348771529001-5977443724001

Sweet and tender sundried tomatoes, crisp veggies, and salty proscuitto compliment each other perfectly in this classic recipe for an antipasto-inspired pasta salad.

Antipasto Pasta Salad

lb. farfalle pasta

sun-dried tomato halves (not marinated)

c. Balsamic Vinaigrette

mozzarella ball

cherry tomatoes

fennel

c. baby arugula

c. basil leaves

c. snipped fresh chives

Kalamata olives

tsp. black pepper

Bring a large pot of salted water to a boil over high heat. Add pasta; cook until tender but still firm to the bite, stirring occasionally. One minute before the pasta is cooked, add sun-dried tomatoes, to plump and soften.

Drain pasta and tomatoes in a colander and transfer to a serving bowl. Add vinaigrette and the remaining salad ingredients, except for prosciutto, and toss together until evenly dressed. Divide salad onto four plates and top with prosciutto strips.

To turn this salad into a panzanella salad: Swap the pasta for Italian bread slices that have been brushed with olive oil, grilled, and cubed. Swap the sun-dried tomatoes and fennel for grilled zucchini and bell pepper slices. Swap the balsamic vinaigrette for <a href="/recipefinder/mustard-herb-vinaigrette-recipe-rbk0711" target="_blank"Mustard-Herb Vinaigrette</a>.

To turn this salad into a summer grain salad: Swap the pasta for cooked farro, long-grain rice, or Israeli couscous. Swap the sun-dried tomatoes for chopped grilled asparagus and yellow bell peppers. Swap the balsamic vinaigrette for <a href="/recipefinder/citrus-vinaigrette-recipe-rbk0711" target="_blank"Citrus Vinaigrette</a>.

The goat cheese is optional here, it just makes it a tad more substantial. But I often make this fig appetizer without the cheese. Simply cut in half and sprinkle some fresh thyme on top then wrap with prosciutto and finish with the honey.

Prosciutto Wrapped Figs with Goat Cheese, Honey, and Thyme

figs, (trimmed and halved)

goat cheese ((optional))

thyme leaves

honey

Prosciutto di Parma, (halved lengthwise)

Stuff the figs. Crumble the goat cheese on top of each fig half, then sprinkle with the thyme leaves and drizzle with about half the honey (doesn’t need to be an exact science).

Wrap and serve. Wrap each fig half in prosciutto, lay on your serving platter, drizzle with more honey, and enjoy!

Top 6 proscuitto recipes from across the web

The most viewed proscuitto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tuscan Tortellini Salad

How To Make Beef Wellington

Gorgonzola and prosciutto figs with...

Roasted pork belly recipe with dump...

Antipasto Pasta Salad

Prosciutto Wrapped Figs with Goat C...

Top 6 proscuitto recipes from across the web

The most viewed proscuitto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Tortellini Salad

How To Make Beef Wellington

Gorgonzola and prosciutto figs with...

Roasted pork belly recipe with dump...

Antipasto Pasta Salad

Prosciutto Wrapped Figs with Goat C...

The most viewed proscuitto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine