Twigs and Dried Tomato Pesto in a Blanket

This recipe was made in collaboration with Prosciutto di Parma, whose cured ham I often dream of.

Often the simplest things end up surprising me in the kitchen.

I remember when I down in brazil and first understand This Hearts of Palm Wrapped in Bacon Recipe at a local cooking class. Here are two ingredients – bacon and hearts of palm – baked in the oven for twenty minutes. Somehow, the end result is far more than the sum of its parts.

Open your mind.

when i teach my own cooking class, I always try to use a variety of techniques and nutrients to make people feel like they are getting their money’s worth.But again, it’s always a no-brainer, two-ingredient dishes (like this Lemon Tahini Sauce) eventually persisted.

So when I’m a guest at someone else’s cooking class again — this time at Culinary Works in Connecticut’s exotic aisle — it’s no surprise that the dish that blew my mind was another three-ingredient appetizer. . Not surprisingly, it also puts vegetables in a pig blanket.

What impressed me about these prosciutto-wrapped asparagus and arugula bunches was how easy (but not overt) paleo bite they were.Usually at holiday parties, except vegetable plate. But these are little salads—squeezed with lemon juice and served in a pouch of prosciutto—turned into finger food.

Mind was blown away again.

as anyone who follows my italy trip As you know all summer (or have seen me), I’m a big fan of Prosciutto di Parma. This is the real deal. Like most things from Italy, no one in the world does it better.

So last spring, when Prosciutto di Parma asked me to go on a little adventure at the Culinary Institute of America in Napa, I said: Certo! When they knocked again this fall for holiday appetizers, I said: Bravissimo! ! !

With the task at hand, I already knew what I would do. They’ve stuck in my memory since I made the ham and asparagus wraps last fall. Only I have one improvement (besides adding green beans since they are more seasonal). That’s the name.

Friends, I bring you… twigs in the blanket.

I wish there were more heads now.

In case you hadn’t guessed, this recipe is pretty simple: blanch the vegetables, transfer to an ice bath, pat dry, add lemon juice, olive oil, salt and pepper, add arugula, and coat with your prosciutto.

You can get the recipe below, which includes a delicious tomato sauce for dipping (don’t worry, it’s only 3 ingredients, folks!!). Scroll down for the video!

With health and hedonism,

Phoebe

Sprigs in a Parma Ham Blanket from honest cooking exist Vimeo.

Twigs in a Blanket (Prosciutto Wrapped Asparagus and Green Beans) and Dried Tomato Pesto

Tired of the typical lettuce platter you see at every party? Prosciutto wraps asparagus with green beans and arugula is new and takes it to a whole new level with homemade dried tomato pesto.

raw material

Dried Tomato Pesto:

• 10-
  ounce
  Canned olive oil sun-dried tomatoes
• 2
  small clove garlic
• 1/4
  teaspoon
  crushed red pepper flakes
• 1
  spoon
  lemon juice
  fresh

For bundles:

• 1
  bunch of asparagus
  Remove wood from the bottom third of the stalk
• 1/2
  lb
  green beans and/or yellow wax beans
  end snip
• sea ​​salt and pepper
• 1
  spoon
  olive oil
• 2
  spoon
  lemon juice
  fresh
• 1/2
  lb
  Parma ham
  thin slices
• 4
  cup
  baby arugula leaves
  loose-packed (half a 5-ounce bag)

instruct

1. Make the pesto: Transfer the contents of the sun-dried tomato jar (olive oil and all) to a small food processor. Add garlic and chili flakes. Puree, adding more olive oil if necessary, until the tomato mixture becomes a very thick pesto. Taste for seasoning and add more salt if needed. Transfer to a serving bowl or airtight container. Pesto can be made up to a week in advance.

2. To make the bundle: Bring a large pot of water to a boil. Once bubbling, add a tablespoon of salt. Blanch asparagus and green beans until light but still firm, about 2 minutes. Drain with a slotted spoon and transfer immediately to a large bowl of ice water. When the vegetables have cooled to room temperature, drain again and dry with a rag.

3. On a rimmed baking sheet, season dried asparagus and green beans with salt and pepper, then toss with olive oil and lemon juice.

4. Lay a piece of Prosciutto di Parma flat on a clean work surface. Depending on the size of the asparagus and beans, fold them in half laterally, making the width smaller than the stalks. On the thicker end, place a small handful of arugula and top with 4 to 5 slices of vegetables. Roll the prosciutto tightly. Repeat with remaining meat and vegetables. Immediately place the branches in a blanket with sun-dried tomato pesto on the side for soaking.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!