proscuitto and apples

Apple-prosciutto chicken

Categories: Italian Poultry Chicken
Yield: 4 servings

4		Boned skinless chicken
		Breast halves (about 1 lb.
		Total)
4		Slices prosciutto or
		Boiled ham
½	cup	Finely chopped apple
⅛	teaspoon	Apple pie spice
		Apple pie spice
2	tablespoon	Finely chopped green onion
1	tablespoon	Margarine or butter
1	tablespoon	All-purpose flour
⅔	cup	Skim milk
½	cup	Shredded provolone
		Cheese (2 ounces)
		Hot cooked rice (optional)

Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from the center to the edges with the flat side of a meat mallet till 1/4 inch thick. Remove plastic wrap. Place one prosciutto slice atop each breast half. Combine apple and 1/8 teaspoon pie spice. Place a fourth of the apple mixture on each breast. Fold in sides and roll up each half starting from a narrow end. Secure with wooden toothpicks. Sprinkle with additional apple pie spice. Place in a 10x6x2 inch baking dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until tender and no longer pink. Remove picks. In a small saucepan cook onion in margarine until tender. Stir in flour and dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of rice, if desired.

Prosciutto Wrapped Pork Tenderloin with Apple Compote and Fennel White Beans

This is a recipe I've done a few times now, and I've got the basic technique down. There is at least one thing necessary to this recipe to which you may or may not have access to: that's a good deli or butcher that can cut you tissue-thin slices of prosciutto. I suppose that you could substitute pre-packaged prosciutto, but my guess is that it won't be pliable enough to cling to the tenderloin. You have been warned. So:

For the Pork
1 pork tenderloin, around 3/4 lb.
5-6 tissue thin slices of prosciutto
1 tsp. dried marjoram, thyme, savory, etc.
salt/pepper
1 egg
1 tbs. water
1 cup bread crumbs.
2 tbs. butter

For the compote
2 tbs. butter
1/2 small onion, finely diced
1/2 granny smith apple, peeled and diced
1 poblano pepper, finely diced
1 small stalk celery, diced
1 tbs. grated fresh ginger (around a 1" piece)
1/4 cup white wine
1/2 cup water or chicken stock

For the Beans
1 can cannelini/great northern beans
1 small bulb fennel, diced, fronds reserved and minced.
1/2 small onion, diced
salt/pepper.
1/2 cup heavy cream
1 tbs. olive oil

Start with the pork. You need to lay the prosciutto out thusly:

Place the tenderloin on one edge of the prosciutto, season with salt, pepper, and whatever herb you decide to use. Then roll the tenderloin up, tucking the tail end in to create a more even thickness. Put the rolled tenderloin in the fridge.

Preheat your oven to 325°

Mix the egg with the water in a wide, shallow bowl, and put the breadcrumbs into a large plate as well.

Dredge the tenderloin in the egg, then in the breadcrumbs. Melt the butter in a skillet on medium-high heat and brown the tenderloin on all sides. Pop it in the oven to finish cooking; it should take around 15 minutes.

After putting the wrapped tenderloin in the fridge, start the compote. Melt the butter on medium heat, then add the onion, celery and pepper, season with salt, and sweat for 5 minutes or so until softened. Add the apples, then deglaze with the wine. Let the wine cook down, then add the ginger, and water or stock and let the compote reduce on very low heat until it's thickened. Season with salt and pepper.

For the beans. Heat the oil in a saucepan, then add the onion and fennel. Cook on medium-low heat until softened, then add the drained and rinsed beans, along with the cream. Simmer on low heat for 10 minutes or so, then add the minced fennel fronds. Mash some of the beans with a spatula to make the dish more creamy.

Apple, Brie and Proscuitto Crepes

This is basically a classy way to make mini pizzas! You can experiment with many different toppings! These make a great addition to any weekend brunch!

1 recipe Basic Crepe Batter or prepared crepes
1 1/2 cups apple butter
1/2 pound thinly sliced prosciutto
2 Granny Smith apples, peeled, cored and thinly sliced
Extra Virgin Olive Oil
10 ounces Brie cheese, sliced, room temperature
1 bunch watercress, thick stems discarded
1/2 bunch fresh chives, cut in 1" pieces
Freshly ground black pepper

Make the crepes as indicated in the basic recipe. Preheat the oven to 400° F.

Lay the crepes on a flat surface. Smear the crepes with the apple butter, about 2 tablespoons each. Lay 3 slices of prosciutto in a single layer across the crepes and then add some apple slices. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Bake for 10-12 minutes, until crisp like a thin pizza. Take the crepes out of the oven and lay a few slices of the Brie on top so it melts slightly. Add handful of watercress, some chopped chives, and several turns of freshly ground black pepper. Drizzle with some olive oil before serving.