October 6, 2012
Fig and prosciutto flatbread Total time: 1 hour, 45 minutes Servings: 8 to 12 Note: Clark Staub, of Full of Life Flatbread, writes: "At Full of Life, we do a very slow rise dough that ferments for 36 hours and has a very high water content. For this recipe, I've just put pizza dough on the ingredients list, as there are many very high-quality doughs available in the refrigerator sections of grocery stores. I also strongly recommend baking directly on the pizza stone.
September 4, 2012 |
For a slightly different take on pizza, you can't go wrong with this tasty pairing of figs, prosciutto and blue cheese. Roast figs in a fragrant blend of fresh rosemary, brown sugar, shallot and port wine for 30 minutes, then pulse the mixture several times in a food processor so it's like a thick marmalade. Spread the figs over ready-made flatbread and sprinkle over blue cheese crumbles and thin strips of prosciutto, then bake until the flatbread is crisp and the cheese is melted, 5 to 7 minutes.
August 17, 2012
Total time: About 1 hour, 30 minutes Servings: 6 1 ounce dried porcini mushrooms 1 1/2 cups flour Sea salt 3 eggs 1 1/2 cups milk About 8 tablespoons butter, divided 2 cups heavy cream 4 medium slender zucchini, (about 1 pound), trimmed, halved lengthwise then cut crosswise into 1/4 -inch slices Freshly ground pepper 1/4 pound thinly sliced Italian prosciutto or ham, cut into 1-inch squares 1/4 cup chopped fresh chives 1. Place the porcini in a bowl and pour boiling water over to cover.
January 19, 2012 |
When I spent some months in Venice, Italy, years ago, my friend Paolo would show up at dinner parties with prosciutto. I'm not talking about a paper packet of sliced ham but a whole prosciutto di San Daniele, the famous ham from Friuli, cured with the foot on. The host would hand him a glass of Prosecco, he'd pull his well-traveled prosciutto out of the bag and proceed to carve off slices as his contribution to the cicchetti (antipasti) spread. Brilliant. And after, it would go home with him to be trotted out for the next dinner party.
January 19, 2012 |
Dear SOS: I was in Santa Barbara recently for a little vacation and stopped at Palazzio . Loved everything we had there, but especially loved the mac and cheese pie. It was incredibly rich, but so delicious. I'm especially curious as to what technique they use to make it so dense. Any chance you could get their recipe? Thanks! Cynthia Crass Los Angeles Dear Cynthia: Palazzio was happy to share its take on this classic comfort food, folding in no less than three kinds of cheese as well as some prosciutto for a little extra love.
March 24, 2011
Vol-au-vents with pea shoots and herbed goat cheese Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Total time: 1 hour, 20 minutes Servings: 4 Note: This recipe can be adjusted to make smaller vol-au-vents to use as hors d'oeuvres, if desired. 1 recipe Quick Puff Pastry 1 egg, beaten 1 tablespoon canola oil 2 slices prosciutto, chopped 4 ounces fresh goat cheese Salt Freshly ground black pepper 1 tablespoon freshly chopped chives, more if desired 1/4 cup olive oil 2 tablespoons sherry vinegar 3/4 teaspoon Dijon mustard, preferably whole-grain 1 tablespoon minced shallots 3 cups pea shoots (or baby arugula)