Ingredients with Measurements:
- 1 pound of paddaccio (thinly sliced beef)
- 1 can of artichoke hearts (drained and chopped)
- 4 slices of prosciutto (thinly sliced)
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 2 cloves of garlic (minced)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and red pepper flakes and cook for 1 minute.
3. Add the paddaccio to the skillet and cook for 2-3 minutes on each side until browned.
4. Remove the paddaccio from the skillet and set aside.
5. Add the white wine to the skillet and stir to deglaze the pan.
6. Add the chopped artichoke hearts to the skillet and cook for 2-3 minutes.
7. Add the prosciutto to the skillet and cook for 1-2 minutes.
8. Return the paddaccio to the skillet and sprinkle with grated Parmesan cheese.
9. Cover the skillet and cook for 2-3 minutes until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 23g
Protein: 36g
Carbohydrates: 6g
Fiber: 2g
Sugar: 1g
Sodium: 950mg
Substitutions for ingredients:
- Paddaccio can be substituted with thinly sliced beef or veal.
- White wine can be substituted with chicken or beef broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet for extra flavor.
- Use prosciutto di Parma or San Daniele instead of regular prosciutto.
- Add chopped sun-dried tomatoes for a burst of sweetness.
Tips and tricks:
- Make sure to cook the paddaccio on high heat to get a nice sear.
- Don't overcook the paddaccio or it will become tough.
- Use a good quality Parmesan cheese for the best flavor.
Storage instructions:
Store any leftover paddaccio with artichokes and prosciutto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paddaccio with artichokes and prosciutto in a skillet over medium heat until heated through.
Presentation ideas:
Serve the paddaccio with artichokes and prosciutto on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with chopped parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the paddaccio is sticking to the skillet, add a little more olive oil.
- If the cheese is not melting, cover the skillet and cook for a few more minutes.
Food safety advice:
Make sure to cook the paddaccio to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Paddaccio is a traditional Italian dish made with thinly sliced beef. It is often served with a variety of toppings, including artichokes and prosciutto.
Flavor profiles:
The paddaccio with artichokes and prosciutto has a savory and slightly salty flavor from the prosciutto, with a hint of sweetness from the artichokes.
Serving suggestions:
Serve the paddaccio with artichokes and prosciutto as a main course for a special dinner or as a fancy appetizer for a party.
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Region: Italian