Tuesday, January 26, 2010

Prosciutto Wrapped Vegetables

Momma likes to dress up her vegetables but what wrap should they wear?

Momma Explains: Prosciutto is a great wrap for many vegetables. I often use this delicious ham to liven the standard vegetable fare. I especially like prosciutto with asparagus or string beans. Always use fresh asparagus and preferably fresh string beans but the frozen, whole, organic will do in a pinch. Cook the vegetables in slightly salted water, do not over salt, and place in cold water to stop cooking. They should be still a bit crisp. I love to have this with an Italian white wine, they are getting easier to find especially the Sicilian whites or Umbrian whites. Serve the wine chilled and enjoy this treat.

Prosciutto Wrapped Vegetables

You will need one slice of prosciutto for every three string beans or three asparagus. Remember that skinny asparagus and string beans are the most tender. Fatter vegetables are often tough.( Just like Momma)

Cook the vegetables in slightly salted water and rinse in cold water to stop cooking, keep the vegetables on the firm side. Brush a baking dish with olive oil. Wrap the vegetables with the prosciutto, three per slice of prosciutto and place in the baking dish. Drizzle some olive oil over the top of the veggie wrap and then sprinkle with good Parmesan cheese. Bake at 400 F for only about 5- 7 minutes. Keep an eye on the cheese as it browns quickly. Sometimes I broil them but you need to watch the pan VERY carefully. This is a great side dish to chicken. I have even just had vegetables and crusty bread for dinner but of course, I also had wine.

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