prosciutto – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Cantaloupe with Prosciutto /2015/08/28/cantaloupe-with-prosciutto/ Fri, 28 Aug 2015 21:36:58 +0000 http://www.audrey74.com/?p=3830 Cantaloupe and Prosciutto Giulia DoyleSummer is nearly over with school starting next week, but we’re still enjoying the weather, time spent outdoors and meals that don’t require a recipe. While I love a good cookbook and time spent in the kitchen, I also love this no-cook season, indulging in all the great fruits and vegetables from our CSA and the grocery store. Not much beats a perfectly ripe cantaloupe, dressed in good quality salty prosciutto, seasoned with some pepper and maybe a drizzle of good quality olive oil. No recipe needed, no kitchen needed – just a good knife!

Enjoy the fleeting days of this most wonderful season.

 

]]> Ricotta Toasts with Prosciutto and Nectarines /2014/09/03/ricotta-toasts-with-prosciutto-and-nectarines/ Wed, 03 Sep 2014 12:42:47 +0000 http://www.audrey74.com/?p=3236 ricotta Audrey'sI use ricotta here and there, mostly to make my white pizza or bread pudding. I usually default to buying a tub at the grocery store and calling it a day. Ricotta at the store can be pricey and usually has a bit of a grainy texture. I’ve been hearing that it’s super easy to make yourself, so I decided to try it this past weekend. And it turns out that it’s a cinch to make and tastes much better than any ricotta found in an expensive plastic tub.

Since nectarines are bountiful at the market, and Aran inspired me with her tartines, I decided to add a dollop of ricotta to fresh cranberry flax seed bread, top it with some fresh nectarines and a slice of prosciutto. I drizzled some with honey and others with balsamic vinegar. It’s the perfect late summer lunch!

Print
Ricotta

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: About 1 cup

Ingredients

  • 1 liter of whole milk (about a quart)
  • 1/4 cup of cream
  • 3 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of white wine vinegar
  • salt and pepper

Instructions

  1. Add milk and cream to a medium pan and bring to a simmer. This will take about five minutes and you'll notice bubbles around the edges and bubbles almost forming in the middle. Turn off heat.
  2. Add lemon juice and vinegar and stir gently. Let sit about 5 minutes.
  3. In the meantime set a large bowl on your counter, top with a fine mesh sieve and cover with cheese cloth, muslin or a clean thin kitchen towel.
  4. Gently pour milk mixture into sieve and let the whey drain. You can gently stir the cheese to drain the liquid faster. Let sit between 20 and 40 minutes, depending on how thick you want your cheese. The longer you wait, the thicker it gets.
  5. Scoop into bowl, season with salt and pepper, stir and let cool in fridge. Top pizza, bread or crackers and enjoy.
/2014/09/03/ricotta-toasts-with-prosciutto-and-nectarines/

* ricotta recipe inspired by Victoria,   Aimée  and Martha Stewart

ricotta audrey's

]]> Asparagus with poached egg, prosciutto and pesto /2013/05/20/asparagus-with-poached-egg-prosciutto-and-pesto/ Mon, 20 May 2013 10:18:35 +0000 http://www.audrey74.com/?p=929 Audrey's AsparagusSpring asparagus – green, fresh and so versatile. We get asparagus all year round, but having them in spring and eating local asparagus makes such a difference! I love the versatility of asparagus – you can throw them into pasta or risotto, add them to a salad or have them for breakfast. This version is suited for any meal of the day – a hearty breakfast, brunch, a light lunch or dinner and if you add a bit of crusty bread it will really fill you up. I like my asparagus warm and cooked, but still crunchy. Do you enjoy asparagus? What is your preferred way to prepare these tender stalks? Do you prefer white or green asparagus? I enjoy the green, they are simpler to prepare and I prefer their flavour and colour.Audrey's AsparagusThis meal doesn’t really need a recipe, but this is roughly what I did – feel free to cook your asparagus and egg the way you like it.
Print
Asparagus with poached egg, prosciutto and pesto

Cook Time: 10 minutes

Serving Size: 1

Ingredients

  • 1 bunch of thin green asparagus
  • Olive oil
  • 1 egg
  • 2 slices of prosciutto
  • Pesto of your choice
  • Salt and pepper
  • vinegar to poach egg

Instructions

  1. Heat olive oil in skillet. Add trimmed asparagus spears and saute until slightly browned. Season with salt and pepper. Make sure to keep moving the stalks in the pan. Once slightly browned, add lid to skillet and let asparagus steam for 3-5 minutes. Remove from heat.
  2. In a small sauce pan bring water to a boil, add a splash of vinegar. Add egg and poach. Remove egg and put to side.
  3. Once asparagus are ready, take a few spears and wrap them in thin slices of prosciutto. Top with poached egg. Season with salt and pepper and add a couple of teaspoons of pesto.

Notes

I made this pesto by combining basil, chives, walnuts, lemon juice, Parmesan,olive oil and salt and pepper.

/2013/05/20/asparagus-with-poached-egg-prosciutto-and-pesto/
Audrey's Asparagus 6

]]>