prosciutto — Cooking for Baby & Me

CHILDREN’S RECIPE: Pear, Bacon & Ricotta Flatbread
Ingredients:
2 Ready Flatbreads
1 1/2 cup Whole Milk Ricotta
4 sliced Cooked Bacon, chopped
1 large Bartlett or Anjou Pear, peeled and sliced
1 cup Shredded Mozzarella
1 tbsp Olive Oil
1 Plum Tomato, diced

Method of Preparation:
Spread Ricotta on Flatbreads. Arrange other ingredients. Bake in a 375-degree oven until cooked to preference. Cut into slices and serve.

FAMILY RECIPE: Roast Chicken Breast with Prosciutto, Pear and Gorgonzola
Ingredients:
2 8 Oz Skin Boneless Chicken Breast Halves
Salt & Pepper
Light Oil, for sauteing
1 small Onion, minced
4 cloves Garlic, minced
2 Bosc Pears, peeled and medium diced
4 thin slices Prosciutto, julienne
1/2 cup Crumble Gorgonzola
Splash White Wine
2 tbsp Butter
1 tbsp Fresh Thyme, chopped
Aged Balsamic Drizzle
2 tbsp Butter

Method of Preparation:
Season Chicken Breast with salt and pepper. Pan sear in saute pan on the skin side, on medium heat until skin is browned and crispy. Remove from pan and finish cooking in a 350-degree oven until cooked to 165 degrees. Using the same pan as the chicken, add a bit more oil and saute onion for 2 to 3 minutes until starting to brown. Add garlic, pears, thyme and 1 tbsp butter, saute for a few minutes. Add white wine, prosciutto and remaining butter.

Adjust seasoning, and finish with Gorgonzola allowing to melt slightly. Plate chicken with pear sauce on top of chicken. It can be served with mashed sweet or regular potatoes. Drizzle plate with aged balsamic.

CHILDREN’S RECIPE: Cantaloupe and Honey Fruit Rolls
Ingredients:
1 Cantaloupe, chopped
½ cup Water
Honey to taste
Lemon Juice to taste

Method of Preparation:
Combine cantaloupe and water in a covered saucepan and bring to a simmer for 10-15 minutes until melon softens. Mash with an immersion blender, add lemon juice and honey. Spread mixture evenly onto baking sheet lined with heavy-duty plastic wrap. Bake at 140F for 8-12 hours, this may be done overnight. Roll ups are done when the top is no longer tacky. Remove from oven and let cool. Cut on plastic wrap to desired size, roll and refrigerate.

FAMILY RECIPE: Cantaloupe Gazpacho with Seared Shrimp Skewers

Cantaloupe Gazpacho:
Ingredients:
4 cups Cantaloupe, chopped
¾ cup Vidalia Onion, diced
1 ½ tbsp White Balsamic Vinegar
1 cup Cold Water
¾ cup Extra Virgin Olive Oil
Salt to taste
4 slices Prosciutto

Method of Preparation:
Place Cantaloupe, onion, vinegar and half of the water in a blender and purée. Adjust consistency with remaining water. With blender running drizzle in oil. Adjust seasoning with salt. Chill well before serving.

Arrange prosciutto on a baking sheet fitted with a drying rack. Bake at 425F for 6-7 minutes until crispy. Cool on paper towels. Garnish Cantaloupe Gazpacho with shredded prosciutto to serve.

Seared Shrimp Skewers:
Ingredients:
12 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 tsp Parsley, chopped
Kosher Salt, Black Pepper to taste

Method of Preparation:
Heat a heavy bottomed sauté pan on medium high heat. Combine olive oil, parsley and shrimp in a mixing bowl and toss to combine. Skewer the shrimp evenly between 4 skewers. Season with salt and pepper and add to hot pan. Sear on one side 2 minutes. Turn shrimp and sear an additional 1 minute. Remove from heat and serve with soup.