Sentences with phrase «think prosciutto»

I've never heard of Italians putting nutmeg in their meatballs, and I think prosciutto would get lost (and that would have been too extravagant for mid-century Italian Americans, most who were immigrants or sons and daughters of immigrants).

I also used bacon instead of prosciutto, although I think the prosciutto would also be splendid.

Among EU countries, Italy is the one with the greater number of GI - recognized brand (beside Parmigiano Reggiano, think Prosciutto di Parma, Chianti Classico, Mozzarella di Bufala Campana, Mortadella Bologna, etc.).

Not exact matches

But I will also admit that after reading through the post and thinking about other gristle - elimination possibilities, it hit me: Split Pea Soup with Prosciutto.

I have a meat grinder at home which I have never used, so I think I am going to try your (and Appleman's) advice about grinding it up with the bread and prosciutto together.

I think next time I will double the sauce and the prosciutto needs to be added at the end beffore serving and not cooked with the fish.

The dominant flavor is Italian — think pesto, goat cheese, prosciutto, tomatoes — all wrapped up in juicy chicken meat, and smothered in creamy garlicky sauce, then topped with Mozzarella for a nice, cheesy, bubbly crust!

This looks infinitely variable - Any greens plus prosciutto and beans, butternut squash and man hero cheese and mushrooms - I think you could sub chicken stock thickened with some flour for a kosher version.

This is inspired by the Italian combination of fruit and ham (think melon and prosciutto) by way of Georgia.

As much as you may think it's a good plan to crisp up the prosciutto, or use bacon, DO N'T!

I have to confess that I think this is not only my new favorite dip; it's my new favorite pizza and my mind is racing as to the other toppings I can add, however, this time I kept it simple and the garlicky, savory spinach - artichoke - avocado dip paired brilliantly with the salty, tender prosciutto.

After my Turkey and Prosciutto Zucchini Bake post, in which I referenced never trying a julienne peeler, I thought I would buy one and try it out.

I chose these balsamic roasted pears with prosciutto simply because I thought the flavours in the recipe sounded wonderful.

(Most people don't know that «mortadella» is just the Italian word for «bologna,» so they will think it's as fancy as prosciutto even though mortadella costs the same as sliced turkey.)

You might not think to combine savory prosciutto with a melon salad, but you definitely should — the salt and fat contrast perfectly with the sweetness of the melon and tart balsamic for a surprisingly fresh summer treat.

The parmesan - prosciutto crust was a delightful topping to it but I could have easily made it without and I think it would have been just as great.

Hi Becca... not sure that cherry peppers have been tested for FODMAPs — but since other peppers have been low FODMAP an dth prosciutto and cheese would be okay — I would think they would be worth a try.

After my Turkey and Prosciutto Zucchini Bake post, in which I referenced never trying a julienne peeler, I thought I would buy one and try it out.

As I read the recipe out loud to my son he said that he thought it should have some prosciutto in it.

I never thought to put prosciutto with my eggs but that's brilliant!