Ingredients with Measurements:
- 1 lb. Slinzega (dried beef)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 4 oz. thinly sliced prosciutto
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
- In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, and olive oil. Pulse until smooth and creamy.
- Preheat the oven to 350°F.
- Arrange the Slinzega slices on a baking sheet and bake for 5-7 minutes until slightly crispy.
- Remove the Slinzega from the oven and let cool for a few minutes.
- Top each Slinzega slice with a spoonful of pesto and a slice of prosciutto.
- Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe makes about 12-14 appetizer servings.
Nutritional information:
- Each serving contains approximately 150 calories, 10g fat, 2g carbohydrates, and 13g protein.
Substitutions for ingredients:
- You can substitute walnuts or almonds for the pine nuts in the pesto.
- You can use any type of thinly sliced cured meat, such as ham or salami, instead of prosciutto.
Variations:
- You can add a squeeze of lemon juice to the pesto for a tangy flavor.
- You can sprinkle some red pepper flakes on top of the Slinzega for a spicy kick.
Tips and tricks:
- Make sure to let the Slinzega cool slightly before topping with the pesto and prosciutto to prevent the prosciutto from getting too warm and greasy.
- You can make the pesto ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover Slinzega with pesto and prosciutto in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Slinzega on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
- Arrange the Slinzega slices on a platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- This appetizer goes well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side of crusty bread or crackers.
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil to thin it out.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Slinzega is a traditional dried beef from the Italian Alps.
Flavor profiles:
- The Slinzega is salty and slightly smoky, while the pesto is fresh and herbaceous. The prosciutto adds a savory note to the dish.
Serving suggestions:
- Serve as an appetizer at a dinner party or as a snack for a casual gathering.
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Region: Italian