prosciutto Archives

Easter recipes

Exotic tomato-and-mozzarella salad

Chicken breast

Prosciutto-wrapped chicken breasts stuffed with Grana Padano

40 minutes

Pork recipes

Prosciutto crudo-wrapped pork shoulder roast

1¾ hours

Italian recipes

Tomato olive and Parmesan risotto

25-30 minutes

Citrus recipes

Citrusy roast chicken with serrano ham

1½ hours

Dip recipes

XO sauce

20 minutes

Baked mozzarella with chilli puff-pastry dippers

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus thawing time

Cooking Time 2 hours

Ingredients

1 onion, finely chopped
4 T olive oil
4 garlic cloves, crushed
1 fresh chilli, chopped
2 x 400 g cherry tomatoes
Sea salt and freshly ground black pepper, to taste
2 t sugar
1/2 cup fresh basil
2 t red wine vinegar
1 x 500 g frozen all-butter puff pastry packet, thawed
1 free-range egg, beaten
400 g buffalo mozzarella, drained
4 slices prosciutto
2 T dried chilli flakes
3 T sea salt

Method

Preheat the oven to 180°C. Gently fry the onion in 3 T olive oil over a low heat until soft. Add the garlic and chilli and fry for a further 2 minutes. Add the tomatoes, season to taste and stir. Simmer for 45 minutes.

Add the sugar and ¼ cup basil. Simmer for a further 45 minutes, remove from the heat and stir in the red wine vinegar and check the seasoning.

Carefully slice the pastry into long rectangles and arrange on 2 or 3 baking trays lined with baking paper, leaving space between each slice of pastry. Brush with egg and bake for 20 to 25 minutes until golden and puffed up.

Crush the chilli flakes with the sea salt to combine. Lightly brush each pastry dipper with a little of the remaining olive oil, sprinkle with the chilli salt and cool. Divide the tomato sauce between four small bowls, top with equal amounts of mozzarella and bake until the mozzarella starts to bubble. Place the prosciutto on a separate baking tray and crisp in the oven. Place on top of the tomato sauce and mozzarella.

Garnish with the remaining basil and serve with the pastry dippers.

Cook's note: It’s really worth letting this tomato sauce simmer for two or three hours – the flavours develop beautifully. Enjoy this dish for lunch or bring it out when friends pop round for a beer.

Discover more cheesy recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Showstopper beef Wellington

Stuffed roast lamb

Phyllo-wrapped asparagus

Exotic tomato-and-mozzarella salad

Prosciutto-wrapped chicken breasts stuffed with Grana Padano

Prosciutto crudo-wrapped pork shoulder roast

Tomato olive and Parmesan risotto

Citrusy roast chicken with serrano ham

XO sauce

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Roast quail wrapped in vine leaves with grapes and herbed orzo

Baked mozzarella with chilli puff-pastry dippers

Baked mozzarella with chilli puff-pastry dippers

Ingredients

Method