Sole Fillet Rolls with Prosciutto and Asparagus

Ready to wow your guests with these elegant and delicate sole fillets wrapped around prosciutto and asparagus?!?

Here is an easy and quick way to impress your guests. These sole fillets are quite simple to prepare, following this step-by-step recipe. The delicate taste of the sole fish perfectly combines with the savory aroma of the prosciutto and the beautiful and unique flavor of the asparagus. Sprinkled with white wine and chopped Italian parsley, these rolls are baked (not fried), making a super healthy dinner.

Ingredients: serving 4

• 8 dover sole fillets
• 8 slices of prosciutto
• 16 asparagus (if thick) or 24 more if thin
• 1/2 cup, plus one tablespoon, of plain bread crumbs
• 1 egg
• 3 tablespoons of fresh Italian parsley, chopped
• 1/2 cup of white wine
• extra virgin olive oil
• 1 garlic clove (optional)
• salt

Preparation time: 45 minutes
Directions:
Step 1: Remove the bottom part of the asparagus stalk, sanpping it with your hands as close to the bottom as you can. Boil the asparagus in a pan with salted water for 5-8 minutes based on how thick the asparagus are.
Step 2: While the asparagus are cooking, in a bowl, mix together the bread crumbs, with two tablespoons of parsley and the egg. Add some olive oil (maybe one or two tablespoons) to make the mixture come together.

Step 3: Preheat the oven to 350 degrees. Over each sole fillet, place a slice of prosciutto, some of the bread crumb mixture and two asparagus. Roll the fillet as shown in my picture.

Step 4: Place all the rolls into an oven pan, seams down. Sprinkle with one tablespoon of bread crumbs and one of parsley. Add the white wine, and salt to taste. Cover with aluminum foil, and bake for about 20 minutes. Uncover and bake for another 10 minutes or until the sole fillets are fully cooked.

Enjoy!

Savory Prosciutto and Spinach Pinwheels

Delicious pick-up bite for your next party: crispy, cheesy and so yummy!

Here is a fabulous idea for a tasty stuzzichino, as we would  call it in Italy, something delicious that will for sure tickle your appetite!
These savory prosciutto, spinach and cheese pinwheels made with puff pastry are a fabulous way to start a night of entertaining, or can also be a fun afternoon snack for the children. You can't go wrong with these pick-up bites, whether you  want to wow your guests or hide those spinach in your kids' snack. Crispy, cheesy, and so yummy! These are very easy and fast to prepare. They take no more than 20 minutes to bake. And as you might have guessed, I used my new silicone baking mat from Kitchen Executive Chef.
You can now win a set of these mats too, by simply entering here:

Ingredients: to make about 12 pinwheels                                            Printable Recipe

• 1 puff pastry sheet, defrosted
•  about 3 large slices (2 oz) of prosciutto (I used prosciutto di Parma)
• a handful of fresh organic spinach
• about 1.5 oz of Parmesan cheese, freshly grated
• about 3 oz of fontina cheese, or other mild cheese, shredded

Preparation time: About 30 minutes, plus 40 minutes defrosting time for the puff pastry

Directions:
Step 1: Preheat the oven to 400 degrees. Unfold the pastry sheet on parchment paper or lightly floured surface. Place one thin layer of fresh spinach

Step 2: Add one layer of prosciutto.

Step 3: And one layer with fontina and Parmesan cheese.

Step 4: Roll up and seal the edge by rubbing it with some water and pressing down with your fingers.

Step 5: Cut in slices, about 1 inch wide. I ended up with 12 pinwheels.

Step 6: Place the slices onto the silicone baking mat. Bake for 15- 20 minutes or until golden.

Serve hot, warm or at room temperature... anyways delicious!!

Enjoy :-)

Fettuccine Pasta with Prosciutto and Mascarpone Cheese

Deliciously creamy and savory fettuccine pasta with mascarpone cheese and prosciutto.

Here is another of my favorite, super easy recipe that I'm sure, once you try it, will end up in your list of best-loved, Italian dishes, ready in 30 minutes or less. And in this case, depending on which pasta you choose, it can take as little as 15 minutes. Really!! The De Cecco egg fettuccine I used only take 5 minutes to cook. So, it's just a matter of boiling the water, and while the pasta cooks, your sauce will be ready.
This pasta is not only great for a last-minute meal at home, but also perfect for a fancier dinner party among friends. Your guests will be impressed by the choice of selected, delicate and oh-so Italian ingredients. You can't go wrong with prosciutto and mascarpone cheese. Make sure, though, you don't tell your guests that it's so easy to make! It's our secret :)  Buon appetito!

Ingredients, 4 servings:

• 1 tablespoon of unsalted butter
• about 4 oz of prosciutto
• 4 oz (half package) of mascarpone cheese
• 2 tablespoons of Parmesan cheese
• freshly grated black pepper
• 1/4 cup of walnut (optional)
• salt
• 8.8 oz (1 package) of Egg Fettuccine, I used DeCecco

Preparation time: 20 minutes

Directions:

Step 1: Bring a large pot of salted water to a boil. Cook the fettuccine when it boils.
Step 2: In a large skillet, melt the butter over medium heat. Add the prosciutto cut in strips, and let simmer for a minute.

Step 3: Add the mascarpone cheese with a couple of tablespoons of  hot water (from the pot where the pasta is cooking). Decrease the flame to low, and stir in the mascarpone cheese until melted and soft. Add some freshly grated pepper.

Step 4: Drain the fettuccine pasta and toss it in the skillet. Mix well, adding the Parmesan cheese.

Top with walnuts cut in small pieces if you like. Serve immediately. Enjoy!