Prosciutto Purses
Saturday night we had a dinner with our friends we traveled to Italy with in 2007. Two of my friends and I were the "chefs." I made the "piccolo morso," or little bite to start the meal and the main course. I have already posted the recipe for the main course, Veal Scaloppine Casserole. I made "prosciutto purses" for the piccolo morso. I ordered veal, cheeses, and prosciutto di parma from igourmet. I was really pleased with all of the things I ordered. Here is some of the veal cooking before it went into the casserole dish:
To finish the purses, I heated some butter in a non-stick skillet and put the purses in the melted butter and cooked them gently until heated through and the bottoms were golden brown. They were so cute, and tasted pretty good too!
Before the meal we had sausage and sauteed greens turnovers; and two kinds of bruschetta: fresh mozzarella, roasted pepper and basil oil (I think), and wild mushroom and balsamic vinegar. Then we had a tossed green salad with roasted asparagus and parmesan. Then butter nut squash ravioli with brown butter and sage sauce, toasted hazelnuts and grated amaretti cookies. The main course was the veal and sauteed spinach. For dessert we had vanilla and almond cakes stuffed with creme brulee over a tea cake with winter fruit compote.
The dinner was fantastic, and our hostess has one of the most beautiful homes that I have ever visited.
I will try to get the rest of the recipes up some time over the next few days.
For the prosciutto purses, I cut each piece of prosciutto in half, making about a 4-inch square. I got a pan of water to boiling and put chives in the water for about 5 seconds and then cooled and dried the chives. Then I put a teaspoon of grated parmesan cheese on each half and pulled up the sides to make a little purse, and tied the purses with the chives.
To finish the purses, I heated some butter in a non-stick skillet and put the purses in the melted butter and cooked them gently until heated through and the bottoms were golden brown. They were so cute, and tasted pretty good too!
Before the meal we had sausage and sauteed greens turnovers; and two kinds of bruschetta: fresh mozzarella, roasted pepper and basil oil (I think), and wild mushroom and balsamic vinegar. Then we had a tossed green salad with roasted asparagus and parmesan. Then butter nut squash ravioli with brown butter and sage sauce, toasted hazelnuts and grated amaretti cookies. The main course was the veal and sauteed spinach. For dessert we had vanilla and almond cakes stuffed with creme brulee over a tea cake with winter fruit compote.
The dinner was fantastic, and our hostess has one of the most beautiful homes that I have ever visited.
I will try to get the rest of the recipes up some time over the next few days.
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