Visions of Prosciutto Dancing in My Head

Dreaming about food again! This time it was part food shopping, part eating and part cooking.

In the dream, I went to visit some friends (real) who own a gourmet Italian market (not real). After the tour, where I learned those amazing Gigante beans (used in Antipasta) actually came in a can (I learned this years ago, not sure why this came back to the surface now), it was time for lunch.  The phrase "kid in a candy store" could not have been more accurate.

Burrata Cheese

Deciding a sandwich was in order, we began with fresh Ciabatta rolls and added some imported Prosciutto and Burrata cheese. If you've never had Burrata, it's like an incredibly creamy Mozzarella. It has two layers to it - the outer layer being more like a traditional fresh Mozzarella and the center being a combination of Mozzarella curds and cream. It's an odd choice for a sandwich - almost like making meatballs out of Kobe beef. Why would you take a meat that's so tender and grind it up to make it tougher?? And yet somehow it works. The same happened with the Burrata in my dream.

The next question was what sort of 'dressing' should I put on it? The obvious choice would have been a pesto but I wasn't looking for obvious. The dream shifted to me being in the kitchen, food processor in front of me.

The creation became a spread made from Italian anchovy fillets, garlic, capers, a little Parmesan cheese, olive oil and lemon juice. My mouth waters now just thinking about this! In the light of day I'm afraid this spread may be a touch salty with the already salty Prosciutto but I think if I add something like Arugula or other peppery green to the sandwich, it will help the balance.

Sadly, I don't remember getting to eat the creation in the dream but this is one I will most definitely be making while awake. 

Enjoy!

Healthy and Hearty In a Hurry

When the first chill of Autumn arrives, many of us have visions of slow-cookers and hearty stews dancing in our heads. And yes, these are definitely needed in my arsenal for cold-weather days. However, what do you do when you want something warm and comforting but it’s Wednesday night and you don’t get home from the office until 8:00pm?

How about Braised Kale with Prosciutto and White Beans in less than 15 minutes? Yes, it IS possible!

1 Tbs Olive oil

1 clove garlic, minced

16 oz Kale (I had a bag of pre-cut/washed Kale. Look in your produce aisle)

1 (15 oz) can tomato puree (could use diced, whole, or stewed – whatever you have)

1 (15 oz) can Cannellini beans (kidney, small white or even black beans could work!), rinsed thoroughly

2 slices prosciutto, diced

Heat olive oil over medium high heat in a large Dutch oven. Add garlic and stir until fragrant, about 30 seconds. Add Kale and tomatoes. Stir to coat. Cover, reduce heat to simmer for about 7 minutes. Stir in rinsed beans, replace lid and simmer for an additional 3 minutes or until Kale is wilted. Stir in prosciutto and serve.

This could have been an even heartier one-pot meal by starting the dish by sautéing onions, garlic and browning 2 chicken sausage links (cut into ½ inch pieces) before adding the kale, tomatoes and beans. If omitting Prosciutto, add salt and pepper to taste when adding the beans.

Enjoy!