Warm Chevre on Prosciutto with Wild Mushrooms
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Cooking time: 35 minutes
for menu Cooking schedule: see below for menu instructions |
I love wild mushrooms, but one can only have so many mushroom omelets; so much mushroom pasta. I thought the mushrooms would go well with Prosciutto... and this starter was created. I made twice the amount of caramelized onion so there is some for the timbales on Saturday. I gave into temptation and bought some wonderful cappelletti stuffed with spinach and chevre. Coated with a luscious sauce made from puréed Cannellini, no other vegetable seemed necessary.
Warm Chevre on Prosciutto with Wild Mushrooms Time: 35 minutes
The chevre for this should be a log that is aged. That means it will have a thin, edible rind and can be sliced easily. The one I get is 200gr (6.5oz) and is 5" (12.5cm) long, 1" (2.5cm) in diameter. You can use a soft goat cheese, it will just melt faster and be a bit harder to work with. We'll be using the rest in the lasagne ...which is what I bought it for ;-)
2 slices chevre (goat cheese) about 1/2" (1.25cm) thick could substitute mozzarella
2 slices Prosciutto, (2oz, 50gr) or other dry-cured ham, Bayonne, Serrano
2 slices bread - country or whole grain
2 tbs whole grain mustard
2 large or 4 small shallots
2 tsp olive oil
1 tbs water
1 tbs brown sugar
1 tbs Balsamic vinegar
1/2 tsp sage leaves, minced if fresh, crumbled of dried
4 oz wild mushrooms, or any mushrooms
1 tbs olive oil
1 tbs Worcestershire sauce
1 tbs truffle oil - or other nice olive oil - optional, don't bother with corn or canola, it's strictly for flavor
Slice shallots about 1/4" (.5cm) thick. Heat 2 tsp olive oil in nonstick skillet over medium heat and add shallots. Sauté 10 minutes, until starting to brown. Add water (it helps speed things up and prevent burning) and stir well and let continue to cook for about 20 minutes, stirring occasionally, until nicely browned. Add brown sugar, vinegar, sage, and cook, stirring for 2 more minutes. Remove from heat. Refrigerate half of the shallots for tomorrow night. Clean and thickly slice the mushrooms. Heat oil and Worcestershire sauce in medium nonstick skillet. Add mushrooms, and stir well to coat. Sauté over medium heat until mushrooms are done, 10 - 20 minutes, depending on type and size. Taste one to be sure. When done add the caramelized shallots and stir well to combine. Keep warm. Slice Prosciutto into strips. Toast the bread, then cut 1 round from each slice, as big as you can (use a bowl as a guide if needed)
To assemble: Preheat broiler. Put bread rounds on a baking sheet. Divide mustard and spread on the bread. Arrange the Prosciutto on top of the bread. Place one slice of cheese on top of the Prosciutto. Broil just until cheese starts to melt, 45 - 60 seconds. Remove and put on plates. Spoon the mushrooms around the toasts, drizzle with oil if using, and serve.
Pan-Seared Tuna with Capers Time: 15 minutes
This is best with good sushi-grade tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to medium - well, ...ask your fish monger (I love that word)...or the guy behind the counter.
2 tuna steaks, 6 - 8 oz each (200 gr)
1 tsp fennel seeds
1 clove garlic
1 tbs olive oil
2 tbs capers
3 tbs chopped olives - kalamata or Greek black (or green if that is what you have)
1 tbs lemon juice
1/2 cup white wine
Mince garlic and chop olives. Heat oil in large non-stick skillet over medium-high heat. Add garlic and fennel seeds and sauté 1 minute. Remove and reserve. Add tuna and sauté 3 - 5 minutes a side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done. Remove and cover with a lid or foil to keep warm. Return fennel and garlic to pan and add rest of ingredients. Bring to a boil and boil 2 minutes. Pour over tuna and serve.
Filled Pasta with Cannellini Sauce Time: 25 minutes
I used cappelletti stuffed with spinach and chevre, use any flavor that appeals to you, and any shape: tortellini, ravioli. If you would rather use plain pasta you can stir in 1/2 cup of shredded cheese with the thyme. Use the 1/2 cup of stock, and do not heat after adding the cheese.
8 oz (250gr) fresh filled (stuffed) pasta, your choice
8 oz (250gr) white beans If using 15oz can (450gr) refrigerate the rest of the beans for later
1 shallot (2 if small)
1 clove garlic
1 tbs olive oil
1/4 cup white wine
1/4 - 1/2 cup chicken stock
1/2 tsp thyme
Cook pasta according to package directions. Chop shallot and garlic. Heat oil in a medium saucepan. Add shallot and garlic and sauté until tender. Drain and rinse beans. Add beans, wine and 1/4 cup chicken stock. Bring to a boil and simmer 5 minutes. Remove and purée in blender or with immersion blender. Add a bit more chicken stock if needed to get to a thick sauce consistency. Return to heat and bring to a simmer. Add thyme, pour over pasta and serve.
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Cooking schedule: 35 minutes for menu
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