4 October, 2017
Prosciutto and Veggies – Quick and Easy – 25 Minutes Max
Prosciutto and Veggies…..
Use potatoes or a gluten free pasta and you will take care of the gluten free if needed. (Gammy wants to eat gluten free so,,,)
You can zap the potatoes in the microwave just enough to soften them a little then cut them up and add them to the skillet. Or, put the pasta in a pot of water on the stove to do it’s thing while you do your skillet magic.
Prosciutto is almost always served cold in a sandwich or as part of an antipasti platter, but, in Italy it is sometimes done in a skillet with just onions. Kinda like this Philly Cheesesteak.
This is a take off on that Prosciutto in a skillet that I saw while I was in Italy, a long time ago. It comes together real quick and easy and you can switch out the veggies for lots of different variations.
You could even use sliced boiled ham or slices of cooked turkey breast or leftover rotisserie chicken instead of prosciutto. But, tonight we wanted prosciutto.
This is the stuff for tonights Prosciutto and Veggies. First some slices of prosciutto that I got from the deli department in our local grocery store, some cut up green peppers – or red, or both- some chopped up scallions – or onions – or shallots – chopped garlic – no substitute for garlic! – and some fresh arugula – or spinach.
Put a skillet on at medium and eyeball a couple of tablespoons of evoo in.
Coarsely cut up the prosciutto and add everything except the arugula to the skillet. Lightly salt and pepper it. I add a little bit of red pepper flakes, but, you’re the boss so only if YOU want to.
Toss it all together a few times as it starts to cook. While the cooking is going on core and seed some tomatoes then cut them into strips.
When the scallions and the prosciutto start to wilt a little add in the arugula.
Let it wilt a little then in go the tomatoes.
Toss it all together a few times and serve it up!
Some rigatoni pasta and some freshly grated parmesan go along real good and Chianti of course!!