Prosciutto

by Archive, May 21st, 2007 | Permalink | Email this

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13 Responses to “Prosciutto”

1. Kimberly Yates:

   Great recipe! I can’t wait to try it! I appreciate how easy it is; it shows just how simple and delicious incorporating vegetables into meals can be (asparagus, onions, tomatoes). I’m looking forward to more videos!

   
   May 22nd, 2007 at 7:59 am
2. Scott Simons:

   Thanks, Kimberly! This recipe is a winner. So simple but packed with earthy, rich flavor.

   
   May 22nd, 2007 at 9:42 am
3. Valerie Kesler:

   This recipe looks easy and healthy all in one. My kids shouldn’t have a hard time eating it and as a full-time working mom, I won’t have a hard time making it. Thanks again….keep up those video blogs.

   
   May 22nd, 2007 at 1:41 pm
4. Rob:

   What a great, easy, weeknight meal. I am curious tho, why use 3/4# of pasta vs. a 1# pkg. Typically when I buy pasta in the store it comes in 1# pkgs. I noticed that you used the 365 Whole Foods pasta and was wondering, does that pasta come 3/4# packed?

   I look forward to trying this dish. I would imagine it would also work as a cold salad for a picnic, just add the cheese before serving. Thanks again Scott, I look forward to the new recipes and ideas every week!

   
   May 23rd, 2007 at 3:44 pm
5. scott:

   Kimberly,

   Thank you! Yes, the recipe is so very easy. If you’re in a huge hurry, you can pick up pre-chopped or sliced onions in the produce area (in most all of our stores) to cut down on some of the prep time.

   Rob,

   Pasta comes in different sized containers so we built the recipe around feeding a set number of people, regardless of the package size. One can easily adjust this recipe to accomodate a full bag of pasta. Or, buy our pasta in bulk and buy just the right amount for any recipe. You have options! Options are good.

   Thanks both of you for the feedback!

   Scott

   
   May 23rd, 2007 at 8:06 pm
6. Penny Pincher:

   Wow! Super Yummy- tried this last night. Keep those great tips coming! Last week I learned how to pit an avocado, this week, I learned how to snap asparagus- no more cutting! Hey, what happened to the cool music? Check out Boy Meets Grill- the music keeps things moving.

   
   May 24th, 2007 at 6:29 am
7. scott:

   Thanks, Penny Pincher. You know, this prosciutto was also mentioned in the May issue of Fine Cooking magazine and is expected to be included in the September issue of Bon Appetit! Look for it!

   
   May 24th, 2007 at 10:35 am
8. Christine:

   Thanks my husband and I just picked up some of the Prosciutto at our Whole Foods in Austin and made Brushetta sandwiches which we loved.
   We use the rustic Italian bread toasted, prosciutto (soaked in cold water and patted dry – this takes out some of the salt), skim fresh mozzarella, organic tomatoes and fresh basil. We take a piece of toast, place the prosciutto on it and a slice or two of mozzarella and stick it in the broiler for a few minutes until it’s melted, then top it with tomato slices and lots of fresh basil. My husband likes to drizzle olive oil on it as well. It’s a really fresh sandwich but is also very filling.

   Note: I’m pretty sensitive to overly salty dishes so I just take the prosciutto and soak it in cold water for a few minutes which makes it more supple and takes a bit of the salt out which really help me.

   Thanks for the wonderful video blogs and the fabulous products at Whole Foods!

   
   May 26th, 2007 at 3:27 pm
9. Nancy Anderton:

   I loved the recipe for Catfish Tacos! The Guacamole sounds delicious! The prosciutto won’t play, can’t figue out why. Waiting for the next recipe. Great idea for a show! Thanks again!

   
   May 29th, 2007 at 11:51 am
10. Robert Wheatley:

    Made the recipe last night. Wow. Delicious. Some ideas and observations: used two-year old pecorino romano — delivered rich, nutty taste. Added a dollup of creme fraiche at very end for texture and flavor boost. I used grape-size tomatoes and even with care they disintegrated in the final minutes putting just a pinch too much juice into the saute. Suggest adding them a tiny bit later than timing indicated to keep them whole.

    
    May 30th, 2007 at 11:31 am
11. Scott:

    Nancy, thank you for the feedback. We appreciate the enthusiasm for the recipes and will look into the prosciutto episode for you.

    Robert,

    I like the way you think. A little creme fraiche here and there never hurt anyone. We didn’t have the same problems with our cherry tomatoes in the recipe. Honestly, though, one couldn’t go wrong with adding them at the last minute just to heat them through so that they deliver that completely fresh tomato flavor to the dish. This one is meant for experimentation.

    
    May 30th, 2007 at 7:48 pm
12. Brad:

    Very good, but try my version add broccoli and 2tbs of pesto. A little tip to add do not cook at a higher heat than low/med for the tomotos to turn out.

    
    March 1st, 2009 at 8:04 pm
13. Lisa:

    Hi Scott,
    As you can see I work at WFM also. I am a TM (soon to be a ATL hopefully) with the seafood team in Ridgewood, New Jersey. Our store does a weekly tasting Thursday when each team has a tasting table 4:30 to 6:30 and for the past 2 months or so I have also been doing a 2 hour Tuesday night “Dinner with Lisa” demo in the front of the store (As part of the Marketing Team). I have been hooked on the Whole Foods web sight for all my recipe ideas. I always have recipe cards to hand out. Our customers tell me they have been collecting them. I always inform them of my source:) I love hearing, even weeks after I did a demo, “I just made that recipe”. Your Secret Ingredient videos have been so helpful in not only the preparation of the recipe, but also your more in depth information of the ingredients. People love seeing things cooked in front of them. I think they feel that if I could do it on a demo cart, they could do it their kitchen!

    Keep up the great work!
    Lisa

    
    March 9th, 2009 at 7:34 am