Sunday, June 13, 2010

Carmela Soprano's Asparagus and Prosciutto Rolls and Anna Sultana's Appetizers

We weren't exactly thrilled with the Asparagus with Lemon I made last week.  

I don't know, maybe the lemon sauce was too mild to kill... uh... enhance the taste of the asparagus.  The leftover lemon-olive oil dressing was fine on a salad and on some fish.  


I still had some asparagus left.  Back to Entertaining with The Sopranos.

Carmela had another asparagus recipe - Asparagus and Prosciutto Rolls.  This time she parboils the asparagus, splits them into groups of 3 and wraps a slice of prosciutto around each bundle.  She then places each bundle in a buttered baking dish and tops each with a slice of Fontina.  After brushing them with some butter and sprinkling them with pepper, they're baked for 15 minutes at 350º so the cheese melts.  They are served hot.

The prosciutto and Fontina were a bit stronger than the lemon dressing and did the job.  If you don't have time to go to the store, ham and swiss might work just as well.

These are served as an appetizer.  Go figure.


Ma usually stuck to the tried and true Antipasto Platter.  Cold cuts, cheese, olives, mixed pickled veggies and tomatoes.  Anchovies on a separate dish because Paul hates them.  You could have what you wanted when you wanted.  None of this 'serve hot' business.

Hey, she put enough work into the main course.

Think I'll just walk past the asparagus.
  

Another recipe down.  Fifty-eight more to go. 

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