Prosciutto di Parma and
Parmigiano Reggiano Frittata
Yield: 4 to 6 portions
8 large eggs
1/2 cup whole milk
1/4 teaspoon black pepper
3 ounces thinly sliced
Prosciutto di Parma, torn into
1-inch pieces
6 scallions, thinly sliced
1/2 cup (2 ounces) coarsely
grated Parmigiano Reggiano
1 tablespoon extra virgin
olive oil
Preheat oven to 350°F.
In a large bowl, beat eggs and
milk with an electric beater until
frothy; add pepper. Stir in the
Prosciutto di Parma, scallions and
cheese. Heat oil in an
8-inch oven proof skillet; add egg
mixture and cook over medium
heat until edges are set, about 8
to 10 min tes. Place in oven and
u
bake until firm, 15 to 20 minutes.
Kale Salad with
Grana Padano and
Citrus Dressing
Yield: 5 cups
1/2 pound kale
1 large Anjou or Bartlett
pear, sliced
1/2 cup Grana Padano shards
1/4 cup pine nuts or sliced
almonds, toasted
2 tablespoons orange juice
2 tablespoons white wine
or balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black
pepper
Remove ribs from kale and
cut into 1-inch ribbons; place in a
large salad bowl. Add pear, cheese
and nuts.
Whisk together orange juice,
vinegar, olive oil, salt and pepper.
Pour over salad and toss.
Eggs Baked in Prosciutto
di San Daniele Cups
Yield: 12 portions
12 slices Prosciutto
di San Daniele
12 large eggs
Preheat oven to 400°F.
Fold one slice of Prosciutto di
San Daniele in half crosswise to
make a rectangle. Fit into a muffin
cup.
Crack egg into lined cup.
Repeat with remaining ham and
eggs.
Bake 10 to 12 minutes to
desired doneness.
Montasio Cheese Thumbprint
Biscuits
Yield: 8 biscuits
1 package store bought
ready-made biscuit dough
1 cup coarsely grated
Montasio cheese
Preheat oven to 400°F.
Separate biscuits onto a
parchment lined or lightly greased
baking sheet. With your thumb,
press into center of each biscuit to
form a small well. Fill each well
with 2 tablespoons of the grated
Montasio. Bake until tops are
golden, about 8 minutes. Serve
immediately.
West Virginia Farm Bureau News 27