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Prosciutto di San Daniele Three Bite Prosciutto Flight

 
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Olive Oil Poached Shrimp

Ingredients

 10 large deveined shrimp with tails on (about ½ pound)

  ¼ teaspoon salt

1-2 cups olive oil

  10 basil leaves, stems reserved

    2 garlic cloves, roughly chopped

    5 slices prosciutto, halved crosswise

Directions

In a medium bowl, dry shrimp with paper towel. Season with salt.

 

In a small sauce pan over medium heat, add oil, enough so it is 1-inch deep. Add reserved basil stems and garlic. With a thermometer, bring the oil up to 200 degrees. Turn off heat and add shrimp, ensuring that each one is submerged. Cover and allow to cook until shrimp are pink and opaque throughout, 5-8 minutes. Remove to paper towels to cool.

 

To wrap each shrimp, place prosciutto on a flat surface, one basil leaf on one end and top with shrimp, allowing tail to stick out. Roll towards other end and secure with skewer if desired. Strain and reserve poaching oil for other uses.

Servings: 10

Oven-Roasted Tomatoes

Ingredients

 5 Roma tomatoes

 2 tablespoons oil

½ teaspoon salt

½ teaspoon sugar

 5 slices prosciutto, halved crosswise

Directions

Preheat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

 

Halve tomatoes lengthwise. With a spoon, scoop out seeds and core. Place on baking sheet and toss with oil to coat. Arrange each halve cut side up. Sprinkle with salt and sugar. Place in oven and bake 30 minutes. Remove from oven and cool.

 

To wrap, fold each tomato in half lengthwise and allow the juices to drain. Wrap with prosciutto and secure with skewer if desired.

Servings: 10

Trumpet Mushrooms

Ingredients

 5 large trumpet mushrooms, halved lengthwise

 1 tablespoon unsalted butter

 5 slices prosciutto, halved crosswise

Directions

With the tip of a knife, create hash marks along the stems of each mushroom halve.

 

In a large cast iron skillet over high heat, melt butter. When butter is sizzling, arrange mushrooms cut side down, allowing 1-inch of room around each one. If your pan is too small, do this in two batches. Cook until mushroom is golden brown and hash marks are defined, about 4 minutes. Turn off heat and flip each mushroom; allow them to finish cooking, about 2 more minutes. Remove to paper towels to cool.

 

To wrap each mushroom, fold the prosciutto in half lengthwise and wrap around stem of each mushroom.

Servings: 10