Tag: prosciutto

Gluten Free Stuffed Bread Ring

What is a Stuffed Bread Ring?  I’ll tell you what it is- DELICIOUS!  Think of it as a cross between a pizza and a calzone, or just a fancy ham and cheese ring for grownups.  Great for a party or light meal.

The dough was made with my favorite Artisan Flour Blend from Better Batter.  This is THE flour you want for bread, pizza or anything with a yeasted dough.  The filling is a simple layering of prosciutto and provolone cheese.  By the way, this recipe is also a great way to use up those cute little charcuterie rollups you see in the deli section (that’s what I used)!

Meijer Frederik's Prosciutto & Provolone Cheese Charcuterie Rolls

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Ingredients:

For the dough:

For the filling:

  • about 12 slices of prosciutto, sliced thin
  • about 12 slices of provolone cheese, sliced thin or shredded
  • olive oil
  • fresh ground pepper
  • Italian seasoning

Preparation:

Combine all of the dough ingredients in the bowl of a stand mixer.  Mix with the paddle attachment for 6-8 minutes.  Cover and refrigerate for 1 hour.

Preheat the oven to 350º.

Lay out 2 large sheets of parchment on your work surface, mist with cooking spray and divide the dough into 2 equal pieces.

Rest for 5 minutes, then roll each section of dough into a large rectangle.  Brush liberally with olive oil and sprinkle with Italian seasoning.

Top with a single layer of prosciutto, followed by the provolone slices.  Leave a border around the dough, so the ends will seal.

Use the parchment paper to help roll up the dough from the long side to form a cylinder.  Pinch the seams closed with your fingers.

With seam side down, carefully form a ring, crimping the ends together.  Place a small, oiled Pyrex cup in the center to maintain the ring shape while the bread bakes.  Use a fork or docking tool to pierce the dough all over (or improvise like I did and use this).  Don’t skip this step, those little holes allow steam to escape so the bread ring doesn’t split open while baking.  Cover and rest for 10-15 minutes.

Brush the bread rings with olive oil and a sprinkle of fresh ground pepper.

Pick up the bread rings, parchment and all and slide them onto a pizza stone or baking sheet.  Bake for 45 minutes or until the internal temperature reaches 200º.

Cool on a rack for at least 15 minutes before attempting to remove the Pyrex bowls (they will be very hot).  You may need to run a paring knife around the edges to loosen the bowls.

The bread rings need to set up for an hour or so, then you can enjoy them warm or at room temperature.

Leftovers can be refrigerated for several days; they will refresh nicely in the microwave, or you can reheat them on a baking stone.

Did I mention that this Stuffed Bread Ring is DELICIOUS?  Pair it with a salad for a nice lunch or light dinner, mangia!

Notes ♪♫ I used a dozen charcuterie rollups to make 2 bread rings, six slices each of prosciutto and provolone.  If you are buying cold cuts at the deli, be sure you have enough to cover the surface of the dough.  You can change up the filling and experiment with different meat and cheese combinations.  You can also add cooked vegetables that have been well drained, nothing watery.  Baby spinach leaves in the filling provide a nice color contrast.

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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!

The Lazy Gastronome

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 cook books- 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.

Mr. Cucina really loved this meal.  Two days later he was still telling me how good it was!  Looks like I got an A+  ⭐⭐⭐

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 going with something a bit humbler.  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 simple 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!

When my husband tasted this, he said what is that sweet flavor?  It’s the fresh sage, 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, as good as any restaurant!  Isn’t it great that we can still enjoy this traditional Italian favorite on the gluten free diet?

Notes ♪♫ In addition to being gluten free, we are a low sodium household.  Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe. 

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