Spaghetti Squash with Prosciutto and Mushrooms in a White Wine Sauce

By Julie

Serves:  4

Time:  60 min

Well.  That title is a mouthful isn’t it?  Well so is this:

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Isn’t that lovely?  And we ate it without guilt.  Except for the second and third glasses of wine.. there may have been some guilt there… but it was already open from the sauce so… anyway it’s delicious.

This was inspired by a similar dish, Linguine with Prosciutto and Mushrooms that I made last week.  It can be gluten free as long as you are using gluten free deli meat.  Check your labels.

You Will Need:

  • 1 large spaghetti squash or 2 small ones.  Halved and seeded.
  • olive oil
  • 1 tbsp butter
  • salt and pepper
  • 3/4 cup Parmesan plus more for garnish
  • 8-12 slices of prosciutto
  • 2 lbs of mushrooms (they will cook down to almost nothing.  Don’t be shy.)
  • 1 medium onion
  • 6 cloves of garlic
  • 1/8 tsp of chili flakes
  • 2 large handfuls of spinach
  • 1 cup of white wine – use something dry and not sweet

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Prepare The Squash

Preheat the oven to 375.  Brush the squash with olive oil and sprinkle with salt and pepper.  Place the squash cut side down on a baking pan (use stoneware or line the pan with foil to save mess) and bake for 40 min or until you can pierce the skin easily and the squash is tender.  Shred squash with a fork and set aside.

Meanwhile Cook The Sauce

Render the prosciutto in a pan over medium heat until most of the fat is melted.  Remove from pan and set aside.  Add butter, 1 tbsp of olive oil and onions to the pan.  Cook until softened, 5 to 7 min.  Add mushrooms and saute until the mushrooms have released most of their moisture and are cooked.  Add the garlic and chili flakes and cook for 1 minute until fragrant add the wine.  Have your wine ready so that you can toss it in the pan before the garlic burns.  Simmer and let the contents of the pan reduce by half, about 8 min.   Add the Parmesan and stir until melted.  The sauce should be a bit thickened from the cheese.  Add the prosciutto, squash, and spinach and stir until spinach is wilted and squash is heated through.

Serve immediately with the remainder of the wine… if you haven’t drank it all already.

 

Pears with Prosciutto and Cheese

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By Corinne

I know there are a lot of people who love blue cheese. I do not. I appreciate what other people like about it; I get that it’s tangy and creamy… but… to me it tastes mostly like licking the damp corner of the basement. Not to dissuade you from doing this with blue cheese if that’s your thing. I made half of them with Stilton because I know people love it. The half I wanted to eat I made with Oka cheese.

Oka is a Canadian cheese with a rich history. It originated in around 1893 in an abbey in Quebec. It has a unique taste and a pretty and edible orange rind. If you find the rind makes it a bit too tangy for you, you can of course remove it for a milder flavour.

I feel like the combination of pears and prosciutto will likely work with any good flavourful cheese, so try it with something you enjoy!

These are a super quick app to make, but you don’t want to make them too far in advance (an hour or so at most) as the pears will discolour a bit as they sit.

This is easy to double if you wish, but I made a fairly small amount as I was making a variety of other apps as well 🙂

Time: 5-10 min depending on if you’re doubling or not. This comes together super quick

Makes: as written – 10-12 pieces

You will need:

  • 1 ripe pear
  • 5 -6 slices of prosciutto*
  • cheese of your choice! for this plate I used Stilton (blue cheese) on half, and Oka on the other half
  • blackberries for garnish if desired

Cut pear in half and remove seeds and stem. Cut into 10-12 equal sized slices.

Cut up your cheese- I used blue for half and Oka for the other half.

Cut each piece of prosciutto in half length wise.

Begin your assembly. Grab a piece of pear, put a piece of cheese on it and wrap your piece of prosciutto snuggly around it. The prosciutto tends to sort of stick to itself a bit, so it’s unnecessary to use a toothpick to keep it together.

Arrange on a platter and toss some blackberries on there, because they’re pretty and the acidity of them nicely complements the richness of these delightful bites.

*prosciutto is generally gluten free, but you should always double check the package if you are sensitive to gluten

BBQ Stuffed Chicken Breasts with Prosciutto, Basil and Provolone

By Corinne

Firstly, let me say that while I feel this is one of those meals that looks impressive, it’s truly not difficult to put together. I love having basil available to me at hand all summer, and tend to put it in everything 🙂 The prep time varies a lot depending on whether you happened to purchase your chicken pre flattened and whether or not you make your own marinara. I tend to be a bit lazy with this, as the local butcher shop will flatten your chicken at no extra cost, and since I’m getting the prosciutto and provolone at the same place, it is a time saver. The drunken red sauce I make to go with panzerotti goes marvellously well with these.

I’ve made this in the oven as well, 350F, cook seam side down on a baking sheet for 15, then flip them for another 15. They don’t turn out quite as pretty, but are just as tasty!

Serves: 4

Time: Prep time 10 min*, grill time 15-20 min * longer if you are making your own marinara and have to flatten your chicken breasts!

You will need:

  • 4 boneless, skinless chicken breast halves, about 8 ounces each
  • 4 thin slices of prosciutto
  • 4 thin slices of provolone cheese
  • 8-12 basil leaves + more for garnish
  • 2 cups good quality tomato sauce – either homemade or purchased
  • 2 tbsp canola oil
  • salt and pepper
  • toothpicks

If you are making your own tomato sauce, start it before you prep your chicken. If you are using prepared marinara, heat it when your chicken goes on the BBQ.

If you did not purchase your breasts already flattened-then place each piece of chicken, smooth side down, on about 12 inches of plastic wrap about 2 inches from the edge. Fold the rest of the plastic wrap over the chicken, leaving about an inch from the folded edge. Starting from the thickest side, gently pound the chicken with the flat side of a tenderizer, moving to different areas until it is about 1/4 inch thick. Don’t pound too hard or you can break the chicken apart.

After all breasts are flattened, season each on both sides with a sprinkle of salt and freshly ground pepper. Arrange the chicken with the smooth side down on a work surface.

Lay a slice of prosciutto on each piece of chicken. Then lay a slice of  provolone. Depending on the shape of your chicken, you may want to break the provolone in half and lay them that way. Then lay 2-3 basil leaves on the provolone.

Carefully roll up the chicken keeping it snug. Use tooth picks to tuck in the ends and keep it together. Remember how many toothpicks you used in each so you can make sure you take them out before serving! I usually need 4 to keep them together.

After all chickens are rolled, lightly brush with canola oil. Place seam side down on a preheated grill over medium direct heat. Cook with the lid closed as much as possible. Grill until golden on all sides, about 3-5 min on each side. This part is where it depends a bit on how well you know your BBQ :). It took 15 minutes on ours, but if your temp is a little lower, it may take 20. If there is cheese oozing it’s way out, they are almost certainly done. Starting on the seam side down helps you avoid losing cheese in the grilling process.

Remove from grill and let rest a few moments. Remove toothpicks before serving. Plate a few spoonfuls of sauce and then lay the chicken on top. You can either cut it into slices to serve, or cut each one in half to plate. Garnish with additional basil and enjoy!