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New Holiday Recipes with Old World Flavor

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Prosciutto and Pea Bowtie Pasta
Cauliflower Caviar with Frizzled Prosciutto

(Family Features) This holiday season, if you're looking for exceptional new recipes that come together with ease, look to some Old World culinary classics.

Dishes like this Cauliflower Caviar and Prosciutto & Pea Bowtie Pasta create a homey, hearty menu that is ideal for any holiday party.

Whether it's an elegant dinner or an impromptu gathering with friends, these recipes that use meats and cheeses from the Boar's Head Brand line of Old World Delicacies will bring holiday cheer to all your guests. And they come together surprisingly fast, so they'll bring a smile to your face, too.

Get more holiday-worthy recipes in the Old World Delicacies Recipe Book available at www.boarshead.com.

Prosciutto and Pea Bowtie Pasta

Ingredients
  • 6 ounces Boar's Head Prosciutto di Parma®, thinly sliced
  • 16 ounces Bowtie pasta
  • 2 tablespoons Olive oil
  • 2 tablespoons Garlic, finely chopped
  • 1 (9 ounce) package Artichoke hearts, frozen, thawed and drained
  • 1 Red bell pepper, finely diced
  • 1 cup Peas, frozen, thawed
  • 3 tablespoons Fresh parsley, finely chopped
  • Salt and pepper, to taste
  • Boar's Head Parmigiano Reggiano Cheese, shredded

Preparation
    1. While pasta cooks, heat oil in medium skillet and sauté garlic with artichokes and red pepper just until garlic turns golden brown; add peas and cook another minute.
    2. Drain pasta and place in serving bowl. Add artichoke/peas mixture, prosciutto and parsley. Toss gently. Season with salt and pepper if desired. Sprinkle with cheese and serve.

Serves
Serves 4

Cauliflower Caviar with Frizzled Prosciutto

Ingredients
  • 4 cups Cauliflower florets, chopped coarsely
  • 1/4 teaspoon Salt
  • 3/4 teaspoon Black pepper, ground
  • 3 teaspoons Olive oil
  • 1/4 pound Boar's Head Prosciutto Cotto Italian Roasted Ham, chopped
  • 1 tablespoon Garlic, minced
  • 1 cup Boar's Head Gruyere, shredded
  • 1/2 teaspoon Oregano
  • 1 tablespoon Vinegar, sherry
  • 1/4 cup Fresh parsley, chopped
  • 24 leaves Belgian endive

Preparation
    1. Preheat oven to 425°. Arrange cauliflower florets in a single layer on a metal baking pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper. Bake for 15 minutes or until cauliflower is slightly browned. Remove and cool.
    2. Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add prosciutto to pan; sauté 10 minutes or until crisp. Add garlic to pan; sauté 1 minute, then drain on paper towel.
    3. Chop cauliflower florets into small pieces and add the cheese and oregano. Combine cauliflower mixture, prosciutto mixture and vinegar in a large bowl. Stir in chopped parsley. Spoon 2 tablespoons cauliflower mixture into each endive leaf and serve.

Serves
Serves 8

SOURCE: Boar's Head


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