Ingredients with Measurements:
- 8 slices of Prosciutto Veneto Berico-Euganeo
- 8 asparagus spears
- 4 oz. goat cheese
- 1 tbsp. honey
- 1 tbsp. balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Wash and trim the asparagus spears.
3. In a small bowl, mix together the goat cheese, honey, and balsamic vinegar until well combined.
4. Lay out the prosciutto slices on a flat surface.
5. Spread a thin layer of the goat cheese mixture over each slice of prosciutto.
6. Place an asparagus spear on the bottom edge of each slice of prosciutto.
7. Roll the prosciutto tightly around the asparagus spear.
8. Place the wrapped asparagus spears on a baking sheet lined with parchment paper.
9. Sprinkle with salt and pepper to taste.
10. Bake in the preheated oven for 10-12 minutes, or until the prosciutto is crispy and the asparagus is tender.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 170
- Total fat: 11g
- Cholesterol: 35mg
- Sodium: 520mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 11g
Substitutions for ingredients:
- Asparagus: Green beans or zucchini can be used instead.
- Goat cheese: Cream cheese or feta cheese can be used instead.
- Honey: Maple syrup or agave nectar can be used instead.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can be used instead.
Variations:
- Add a sprinkle of chopped fresh herbs, such as thyme or rosemary, to the goat cheese mixture for added flavor.
- Wrap the asparagus spears with thinly sliced prosciutto di Parma instead of Prosciutto Veneto Berico-Euganeo for a different flavor profile.
Tips and tricks:
- Make sure to spread the goat cheese mixture thinly and evenly over the prosciutto slices to prevent the wraps from becoming too heavy.
- Use a sharp knife to trim the asparagus spears to the correct length.
Storage instructions:
- Store any leftover Prosciutto Veneto Berico-Euganeo wraps in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the Prosciutto Veneto Berico-Euganeo wraps, place them in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the Prosciutto Veneto Berico-Euganeo wraps on a platter and garnish with fresh herbs or a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Balsamic glaze
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with these Prosciutto Veneto Berico-Euganeo wraps.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Roasted potatoes or sweet potatoes
- Grilled or roasted vegetables, such as bell peppers or eggplant
Troubleshooting advice:
- If the prosciutto is not crispy after baking, try broiling the wraps for an additional 1-2 minutes.
Food safety advice:
- Make sure to wash the asparagus spears thoroughly before using them in this recipe.
- Store any leftover Prosciutto Veneto Berico-Euganeo wraps in the refrigerator and consume within 2 days.
Food history:
- Prosciutto Veneto Berico-Euganeo is a type of Italian cured ham that is made in the Veneto region of Italy. It is made from the hind leg of specially bred pigs and is aged for at least 12 months.
Flavor profiles:
- Prosciutto Veneto Berico-Euganeo has a delicate flavor that is slightly sweet and nutty. It pairs well with a variety of flavors, including goat cheese, honey, and balsamic vinegar.
Serving suggestions:
- Serve these Prosciutto Veneto Berico-Euganeo wraps as an appetizer or as part of a light lunch or dinner.
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Region: Italian