Prosciutto Wrapped Asparagus

This is so easy and elegant! A fun appetizer for parties or a simple picnic treat.
Asparagus
Prosciutto
Parmesan cheese
2 Tbsp. Balsamic vinegar
2 Tbsp. sugar

Clean and remove the tough ends of the asparagus. In a small sauce pan, stir the balsamic vinegar and sugar together and simmer over medium heat until the sugar dissolves completely. Remove from the heat and allow to cool completely until syrupy. Sautee the asparagus in a pan over medium heat with a tiny splash of olive oil, salt and pepper, for about 5 minutes. The asparagus should remain crisp and not over done. Remove from the pan and wrap prosciutto around the asparagus (individually or in bundles). Drizzle the balsamic reduction over the asparagus just before serving and freshly grate parmesan cheese on top.

Chicken Saltimboca

This is really easy to prep ahead of time and it's always a show stopper! One of my favorite meals to serve guests.
6 (3-ounce) chicken cutlets, pounded to evenly flatten

Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice


Directions:
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Gemelli Alfredo with Prosciutto & Peas

I promise you – this recipe is super easy and amazing! You will love it!
1 lb. gemelli
4 oz. thinly sliced prosciutto, roughly chopped (I actually use the cubed pancetta found at Trader Joe’s)
1 T. olive oil
1 ½ c. heave cream
6 T. unsalted butter (sorry, I always use salted and add less salt later)
1 c. freshly grated Parmesan
1 c. frozen peas
2 T. chopped fresh parsley leaves
A pinch of nutmeg

Boil pasta in generously salted water as directed. I always place my frozen peas in the colander, then when I drain the pasta, it thaws the peas instantly!
In a skillet, sauté the prosciutto (or pancetta) with a little olive oil until crispy, set aside.
Return cooked pasta to pot and all remaining ingredients except the prosciutto (or pancetta). Cook over low heat, stirring until butter is completely melted and pasta is coated. Serve immediately with the prosciutto sprinkled on top.