Tag: prosciutto

Gluten Free Spinach and Prosciutto Focaccia

Look at this beautiful Focaccia Bread, filled with baby spinach leaves and prosciutto!  It is a meal in itself, great for breakfast, lunches and snacking.  Learn how to make it here with step-by-step instructions.

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I’m really excited to share this recipe with you, because I made it with the new Pizza Crust Mix from Better Batter.  Yes, it’s a pizza crust mix, but this versatile new product is all that and so much more!

Use my Promo Code MGFC30 for 30% off!

Ingredients:

  • 1 bag (1 lb.) Better Batter Pizza Crust Mix
  • 1 packet (2-1/4 tsp.) instant yeast
  • 1 tsp. honey
  • 1-1/2 cups warm water
  • 1/4 cup garlic infused olive oil (see notes)
  • 1 cup baby spinach leaves, stems removed
  • 1 cup thinly sliced prosciutto, torn into pieces
  • coarse salt
  • 1 tsp. chopped fresh rosemary leaves
  • pinch (or more) of red pepper flakes

Preparation:

Whisk together the water, honey, yeast and 1 tbsp. olive oil in the bowl of a stand mixer and let it sit for 10 minutes.  Next add the pizza crust mix and combine on low speed with the paddle attachment.  Increase the speed and mix for 5 minutes to form a smooth dough.

Coat a large bowl with 1-2 tbsp. of the infused olive oil and use a stiff spatula to scrape the dough into the bowl.  Turn the dough to coat with oil.  Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Turn the dough out onto an oiled cutting board.  With oiled hands, stretch and pat the dough into an oval and roll to 1-1/2″ thick.  Top with half of the spinach and prosciutto.

Fold the dough over letter style.

Carefully roll the dough into an oval shape and spread with the remaining spinach and prosciutto.  Fold it up again, then turn seam side down and shape into a round.

Place the shaped dough into an oiled 8 x 8″ square pan and pat it down to flatten slightly.  Cover and set aside to rise again for 25 minutes.  Place a baking stone in the oven and preheat to 400º.

Now use oiled fingers to press dimples into the dough.  Brush the top liberally with the remaining infused oil, sprinkle with coarse salt and chopped fresh rosemary.

Bake for 45 minutes or until the internal temperature reaches 210º.  During the last 10 minutes of baking, remove the focaccia from the pan and bake directly on the pizza stone.

Remove from the oven and cool on a rack for about 1 hour and serve warm.

Slice the focaccia into squares for serving.  You can see the prosciutto and spinach in every slice!

I hope you’ve enjoyed today’s bake and that you will try the new Pizza Crust Mix from Better Batter.  Remember, when you shop Better Batter, use my Code MGFC30 at checkout for 30% off full price!

Notes ♪♫ The day before I baked this loaf, I set aside 1/2 cup of olive oil and added 2 garlic cloves and a sprig of fresh rosemary.  The infused oil adds another layer of flavor to the bread dough and is great for dipping.

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Gluten Free Zucchini and Prosciutto Quiche

Making a gluten free quiche has been on my recipe bucket list for a long time.  This week I finally did it!  The filling is a savory blend of zucchini, prosciutto, mushrooms and Gruyere cheese.  I still can’t believe how tasty it was.

Of course, the foundation of a good quiche is the pie crust.  If you missed my earlier post on how to make an easy, gluten free pie crust you can check it out here.

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Ingredients:

Preparation:

Preheat the oven to 350º.

Roll your pie dough into a circle, using your pie dish as a guide.  You want the dough to fit into the pie dish with a little extra to fold under and crimp.

Carefully lift the dough and place in your pie dish.

Trim the excess (can be used to patch any cracks or holes), fold the edges under and crimp.

Because the filling is made with heavy, wet ingredients, you will need to blind bake (pre-bake) the crust for 10 minutes to keep it from getting soggy.  Be sure to weigh down the crust down to keep the bottom from puffing up.  You can cover the crust with parchment and use beans or pie weights.  Or you can try this gadget, it works like a charm and it’s so easy to remove and clean!

While the crust is baking prepare the filling.  Cut the zucchini and mushrooms into thin slices and chop the whites of the scallions into 1/4″ pieces.  Grate the cheese and tear the prosciutto into small pieces.

Heat 1 tbsp. olive oil in a nonstick skillet, add all of the veggies and sprinkle with seasoning.

Cook the veggies until they have released their liquid and reduced to about 1 cup.  Transfer to a colander to cool and drain.

Take the partially cooked pie crust out of the oven after 10 minutes and remove the pie weight.

To finish the filling, beat the eggs and milk.  Stir in the drained veggies, 3/4 cup of cheese and the prosciutto.  Add about 8 grinds of fresh ground pepper.

Pour the filling into the prepared crust and top with the remaining 1/4 cup of cheese.

Place the quiche on the center rack of your oven.  I put a cookie sheet underneath, to keep the bottom from getting over cooked.  Bake for 45-50 minutes, until the top is set, and edges of the crust are well browned.

Let it rest for 15 minutes before slicing.

Notes ♪♫ We had this quiche for dinner, and reheated leftovers for lunch the next day.  Like any pie, the number of servings will depend on your appetite, somewhere between 4-8 wedges.  It was delicious and would be an amazing addition to your brunch menu!

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Italian Skirt Steak Rolls

This is another bucket list recipe that I have had on the back burner.  It’s one of those dishes that is so easy to prepare but looks like you fussed for hours.  The little bundles of steak, prosciutto and cheese are amazing!

Skirt Steak Rolls may remind you of another bundled meat dish, Bracciole.  But while Bracciole is simmered in tomato sauce for hours on low heat, these Skirt Steak Rolls are cooked very quickly over high heat.

Was it difficult to make this recipe gluten free?  NO, because the ingredients have always been gluten free! 

When starting the gluten free diet, you may be tempted to throw away all your old cookbooks- don’t!  There are so many recipes that you have eaten all your life that were always gluten free or just need a change of one or two ingredients.  In time you will realize there are so many meals you can enjoy that are gluten free with no crazy ingredients to purchase!

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For this recipe I used an oven safe grill pan, to sear the steak rolls on the stove top and finish them in the oven.  One pan for easy cleanup!

Ingredients:

  • 1 lb. skirt steak
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • 3 oz. prosciutto
  • 2 oz. sliced provolone cheese cut into strips
  • ground pepper to taste

Preparation:

First gather your ingredients.  Mince the garlic and parsley and combine with 2 tbsp. olive oil.  Leave a few sprigs of parsley for garnish.

Lay the steak out on a cutting board covered with plastic wrap and trim away any white membrane or visible fat.

Cover the meat with another sheet of plastic wrap and pound to an even 1/4″ thickness.

Cut the steak into strips, 6-8″ long.

Spread the garlic mixture evenly over the steak.

Layer the steak with prosciutto slices and top with cheese.

Now roll each piece into a bundle and secure with toothpicks.  Refrigerate for 1 hour.

Preheat the oven to 350º and season the meat bundles with fresh ground pepper.  I don’t add salt, because the cheese and prosciutto have plenty of sodium.

Coat an oven safe grill pan with olive oil spray and heat to medium (you can also do this step on an outdoor grill).  Begin cooking the steak rolls in the hot pan, about 1 minute per side.

When you have some good color on the outside, transfer the pan into the oven to finish cooking.

Remove them when the internal temperature reaches 135º for medium (use a thermometer).  Tent with foil and rest 5 minutes before serving (temperature should reach 140º after resting 5 minutes).  The key to this recipe is not to overcook the meat.  A quick sear in a hot pan then finish it off in the oven, done.

Garnish with fresh parsley, and dinner is served.  I made a side of peas and a simple risotto.

Notes ♪♫  When choosing cold cuts, I look for gluten free brands like Boar’s Head or Primo Taglio.  When just a small amount of prosciutto is called for in a recipe like this one, it can be convenient (and safer) to purchase in a sealed 3 oz. package rather than having it sliced at the deli.

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Gluten Free Chicken Tenders Saltimbocca

Saltimbocca is one of those restaurant classics that I have had on my recipe bucket list.  It can be made with chicken or veal; I’ve even had it as an appetizer with jumbo shrimp!  Today though, I’m keeping it simple.  I’m using chicken tenders, easy on the pocketbook and easy on the prep!  Each tender is wrapped in prosciutto with a beautiful fresh sage leaf tucked in.  The bundles are then simmered in a sauce made with shallots, chicken broth, lemon and wine.

The inspiration for this post was a beautiful pot of sage from my herb garden.  I’m really proud that I grew it from seed!

Fresh sage is really the star of this dish, really different than dried!  If you don’t have an herb garden look for it at the market.

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Ingredients:

  • 1 lb. chicken tenders, 5-6 pieces
  • fresh ground pepper
  • fresh sage leaves, whole plus 2 tbsp. minced
  • 6 slices of prosciutto, or 1 per tender
  • 2 tbsp. olive oil, divided
  • 1 shallot, chopped fine
  • 1 tsp. corn starch
  • 1/2 cup gluten free lower sodium chicken broth
  • 1/3 cup white wine (I used pinot grigio)
  • 2 tbsp. unsalted butter, divided
  • juice of 1/2 lemon
  • remaining half lemon, cut into wedges for serving

Preparation:

Line your counter with wax paper and lay out the prosciutto slices.  Place one whole sage leaf on the lower half of each slice.

Place one chicken tender on each sage leaf.  Sprinkle with the minced sage and fresh ground pepper.

Roll each into a bundle.

Heat a large nonstick skillet with 1 tbsp. each of butter and olive oil.  Place the bundles seam side down in the skillet and cook for about 8 minutes, turning halfway through.  See how searing the prosciutto has sealed the bundles, no toothpicks or twine needed!

Transfer the tenders to a platter while you make the sauce.

Add 1 tbsp. of olive oil to the skillet and stir in the shallots.  Cook for 1 minute.  Whisk in the corn starch for about 30 seconds.  Stream in the broth and the wine.  Bring to a simmer, then finish with the butter, lemon juice and parsley.  When the butter has melted, return the chicken to the skillet.  Toss with the sauce, then cover and cook several minutes longer to heat through.

Transfer to a serving dish and spoon sauce over the top.  Garnish with fresh sage and lemon wedges.

I served it with roasted potato slices and sugar snap peas.  So simple and delicious!  This recipe is proof you can still enjoy traditional Italian favorites on the gluten free diet!

Notes ♪♫ Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe.  If you aren’t limiting sodium, then sprinkle away! 

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