Spicy Chickpeas with Runny Eggs and Proscuitto

This is a great weeknight meal – it comes together quickly and tastes wonderful.

• 2 Tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 sprig rosemary (optional)
• 1 15-oz. can chickpeas, rinsed
• 1 15 oz can diced tomatoes
• 1 Tbsp. tomato paste
• 1 Tbsp sweet smoked paprika
• 1 c heavy cream or almond cream
• Salt
• Pepper
• 2 large eggs
• 4 thin slices of prosciutto

Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.

Serves 2.

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Corn Cakes with Proscuitto

2 cup corn, frozen is fine

1 c four

2 eggs

1/4 c cilantro, chopped

1 tsp cumin

2 tsp baking powder

Salt

4 oz baby spinach

1/4 c sun dried tomatoes in oil

12 slices proscuitto

Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.

Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.

Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.

Serves 4.

Asparagus Salad with Eggs and Proscuitto

This salad is quick and easy and oh so delicious!

Ingredients:
1/2 lb asparagus
4 eggs
4 slices proscuitto
1/4 c basil
Espelette
1/4 c toasted panko

Vinaigrette:
1/4 c tarragon
1/4 c grated parmesan
1/4 c white wine vinegar
2 tbsp dijon
1 tbsp honey
Salt
Pepper
1/2 olive oil

Combine all Vinaigrette ingredients in a food processor and run until smooth.

Bring a large pot of salted water to a boil. Cool asparagus 3 minutes. Transfer to a bowl of ice water. Then pat dry and divide amount 2 plates. Top with Proscuitto.

Add eggs to the boiling water and cook for 6 minutes then transfer to ice water.

Careful peel and cut eggs in half, they will be just slightly runny, place on top of Proscuitto. Drizzle with vinaigrette, bread crumbs and basil.

Serves 2 as main, 4 as a side.

Asparagus with Egg and Proscuitto Bread Crumbs

So simple, so good! This asparagus salad is totally satisfying!

Ingredients:
1 lb asparagus
4 hard cooked eggs, sliced
3 slices proscuitto
1/2 c breadcumbs
salt and pepper
Olive oil

Steam Asparagus for 4 minutes until just tender. Transfer to an ice bath.

Roll Proscuitto and place in a mini processor with bread crumbs, process I ok finely chopped.

Heat oil in a small skillet over medium heat. Add breadcrumbs and proscuitto and cook until toasted.

To serve, place asparagus on a plate, top with egg and toasted breadcrumb mixture.

Serves 4.

Frittata Proscuitto Cups

These are inspired by Nom Nom Paleo, a great breakfast treat that is Whole 30 friendly.

Ingredients:
2 tbsp olive oil
½ medium onion, finely diced
3 cloves of garlic, minced
1 lb cremini mushrooms, chopped
10 oz spinach, chopped
8 large eggs
¼ c coconut milk
2 tbsp coconut flour
8 cherry tomotoes, halced
8 slices Prosciutto
Salt and pepper

Preheat oven to 375°F and spary a muffin tin with coconut oil or olive oil.

In a large skillet, heat oil over medium add onions and soften, about 8 min. Add garlic and mushrooms and cook until brown. Add spinach, and stir till wilted. Remove from heat.

Whisk eggs, coconut milk and coconut flour until smooth. Stir in cooled mushroom mixture. 

Place 1 slice of prosuitto in each muffin cup, fill with egg mixture top with tomoates.

Bake 15 – 20 minutes until the eggs are set.

Serves 6.

*I prepare the mixture ahead of time and store in a container in the fridge and bake in the morning so the Proscuitto stays crispy and eggs not rubbery. 

Tomato and Arugula Salad

  

  
This is what happens when I don’t know what I’m going to make for dinner. The salad comes together quickly if you have everything on hand. You could easily swap out arugula for another green.

Ingredients:
1 bag salad greens or arugula
3 large tomatoes, sliced
4 slices proscuitto
1 ball burrata
Olive oil
Ages balsamic
Capers
Salt and pepper

Toss arugula with 1 tsp of olive oil and a couple drizzles of balsamic. 

Divide amount plates, top with tomatoes, prosciutto, burrata capers, salt and pepper. Drizzle with a little balsamic.

Serves 2 – 4.

Asparagus with Poached Egg and Proscuitto

 My go to meal when I don’t feel like pasta or cooking. It’s also a one pot meal – steam the asparagus then add a bit more water and cook your eggs.

Ingredients:
1/2 lb asparagus, steamed
4 slices proscuitto
2 eggs
Arugula
1/2 TBSP olive oil
Juice of 1/2 a lemon
Salt and Pepper
Truffle oil
Pine nuts
Parmigiano
Chives
Allepo pepper

Bring a shallow pot of water to a boil with a splash of vinegar. Reduce to a simmer and add your eggs carefully one at a time and cook for about 3 minutes.

Meanwhile toss arugula with olive oil, lemon juice and salt and pepper. 

Divide asparagus, arugula and prosciutto among 2 plates. Drizzle with a little truffle oil and top with an egg. Garnish with remaining ingredients. 

Serves 2.

Roasted Asparagus with Butrata and Proscuitto

Don’t feel like cooking, this is the perfect recipe for a fancy meal that requires very little work. The only cooking is hands off roasting of the asparagus.

Ingredients:
1 bunch of asparagus
2 tsp of olive oil
Salt and pepper
1 ball of burrata
2 slices of Proscuitto
Truffle or regular honey
Truffle salt

Preheat oven to 425.

In a roasting pan toss asparagus with olive, salt and pepper. Roast for about 10 minutes until they start to brown.

Divide among two plates top with proscuitto, burrata and drizzle with a little honey. Finish with a little truffle salt and Espelette pepper.

Pizza with Gorgonzola, Arugula and Proscuitto

This pizza is amazing! Gorgonzola, sweet proscuitto and peppery arugula!

Ingredient:
1 pizza dough
Olive oil
4 oz gorgonzola, crumbled
4 oz Proscuitto, torn into small pieces
4 oz arugula
Balsamic glaze

Preheat oven with baking steel or pizza stone for 30 minutes at 500 degrees.

Roll out dough. Drizzle with olive oil, top with Gorgonzola and proscuitto.

Bake until crust is crispy and Gorgonzola melts. Top with arugula and drizzle with balsamic glaze.

Pasta with Lemon, Ham and Olive

I’m on a Patricia Wells kick this week! This is a quick and satisfying pasta dish perfect for a night when you are tempted to order take out.

Ingredients:
1/4 c lemon juice
Zest of 2 lemons
1/2 c olive oil
8 slices Proscuitto, sliced into thin strips
1/2 c oil cured olives, pitted and quartered
2 tsp fresh thyme
Pepper
8 oz dried pasta
Ricotta salata

Cook pasta according to package.

Combine remaining ingredients in a 12 in skillet. Heat on medium heat and add pasta, tossing on coat.

Serve topped with a few crumbles of ricotta salata.

Serves 4.