Tag Archive | "prosciutto"

Potato and prosciutto salad with aioli

Ingredients (serves 6)

1 egg yolk
3 tsp fresh lemon juice
1 tsp Dijon mustard
2 tbs fresh basil leaves
2 tbs chopped fresh continental parsley
2 tsp chopped fresh chives
1 garlic clove, crushed
125ml (1/2 cup) olive oil
800g baby coliban (chat) potatoes
Olive oil, extra, to grease
3 slices prosciutto


Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.
Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.
Preheat grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.
Combine the potato and aioli in a bowl. Top with the prosciutto to serve.


Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the aioli in an airtight container in fridge. Continue to the end of step 3 up to 4 hours ahead. Cover the potato and store in fridge. Cover the prosciutto and store at room temperature. One hour before serving, remove the potato from the fridge. Continue from step 4 just before serving.

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Prosciutto-Wrapped Lamb Roast recipe


2 (10- to 12-ounce) lamb tenderloins, trimmed
1 cup frozen spinach, thawed
¼ cup prepared pesto
¼ cup sun-dried tomatoes, chopped
1/4 pound thinly sliced prosciutto


1) Preheat oven to 350°F. Lightly grease a baking sheet.

2) Squeeze spinach in paper towels to drain excess water. Combine drained spinach, pesto, and tomatoes in a food processor; puree until smooth,

3) Spread pesto mixture over lamb to coat. Wrap with prosciutto to cover entire lamb.

4) Place lamb on prepared sheets. Bake until internal temperature reaches 150°F, 25 to 35 minutes.

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