Prosciutto Bread

Prosciutto Bread

  • Prep time: 2 hours and 30 minutes
  • Cook time: 30 minutes

Prosciutto Bread

Ingredients

  • 1 package of active dry yeast
  • 1 teaspoon of granulated sugar
  • 2 tablespoons of olive oil
  • 3 cups of bread flour
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 1/4 pound piece of prosciutto
  • 1 tablespoon of butter
  • 1/8 of a pound piece of mild provolone
  • 1 cup of hot water

Directions

  1. In a medium size, bowl put 1 cup of hot water, the yeast, and the sugar and mix for about two minutes and then let it stand for ten minutes you will start to see some bubbles.
  2. Than in a large baking pan place a 1/4 cup of flour and spread all over the pan, than add 2 and 1/2 cups of the flour to the yeast mix,and add also 1 tablespoon of the oil,the salt, and the pepper also to the mix, than mix for 1 minute, than the place of the flowered baking pan, i use the baking pan instead of the just counter surface only because its easy to clean, than knead the dough for 10 minutes, which you will see the dough get smooth.
  3. Than grab a large bowl and take 1/2 tablespoon of butter and grease the bowl, then take the dough, roll it like a softball and place it into the bowl rolling it a couple of times so the butter gets on the dough, than cover the dough, I use wax paper to cover but you can use whatever you like, place in a warm area and let it rise, it takes about 1 hour before it doubles.
  4. Then take a large baking pan and grease with 1/2 tablespoon of butter and place to the side, then uncover the dough and punch it down. Then take another baking pan and place a 1/4 cup of flour on it and place the dough on the floured pan and knead for two minutes than flatten it into a 9 by 15-inch rectangle shape.
  5. Than grab the Prosciutto and provolone and cut it up to small dice pieces and evenly place it all over the dough you just formed, then fold the dough to enclose the provolone and prosciutto, fold it a couple of times, Than cut the dough in half and roll each piece to form a 16 to 20 inch rope, than loosely twist the 2 ropes together, than on the greased baking pan, place the dough in the pan and form them into a circle, and tuck the ends under the adjoining piece. Then cover with wax paper loosely until it rises which is about an hour.
  6. Then preheat oven to 400 degrees, then place the other tablespoon of oil in a shot glass and take a brush and lightly brush the surface of the dough with the remaining oil, then place in the oven for 30 minutes.
  7. Then take out and let sit for five minutes and cut and serve your traditional Prosciutto Bread and enjoy, It does serve 4-6 but I can probably eat one by myself.

If you have any doubt regarding the recipe, feel free to contact us here.

Mom’s Lentil Soup

Today I am sharing with you recipe my mother used to make, hence I have given this a name Mom’s Lentil Soup. If you like this recipe please share your reviews below or contact me if you have any doubts regarding the recipe.

  • Prep time: 15 minutes
  • Cook time:1 hour and 50 minutes

Mom’s Lentil Soup

Ingredients

  • 1 16oz bag of lentils
  • 1 once of olive oil
  • 1 tablespoon of parsley
  • 9 garlic cloves
  • 2 sticks of celery
  • 1 large carrot
  • 1 tablespoon celery salt
  • 1/2 tablespoon fresh ground pepper
  • 15 and 1/2 cups of water
  • 3 skinned tomatoes

Directions

In a large pot place 15 cups of water, than add the salt, pepper, and parsley, then chop up the garlic cloves into four pieces and place them in the pot also, then take the three tomatoes and crush them in your hands over the pot and place them in the pot also,i use the Vantia italian peeled tomatoes in a can but you can use what you like, than cut the celery in half long ways and chop that up into small pieces and place in pot also, than do the same with the carrot, cut in half the long way, than chop into small pieces and place into pot, than place the olive oil in the pot and put the cover to the pot on and turn on flame to medium and let cook for 30 minutes but after 10 minutes you need to leave cover on but not fully, enough to place a wooden spoon in and let sit for the remaining 20 minutes, the last ten minutes you want to mix every five minutes.

As this is getting ready in a medium bowl place a 1/2 cup of water and put the lentils in there also and let sit.

Than after the 30 minutes drain the water from the medium bowl with the lentils, and place the lentils into the pot, mix for about a minute, than place the cover back on again, not all the way, enough to get a wooden spoon in and let cook for 1 hour and 20 minutes, mixing it every 20 minutes.

Then when it is done you will see that some of the water evaporated from the pot, then you know its ready, it should be more like a thick gravy then watery, than let it sit for 10 minutes with the cover off.

And then serve your traditional Mom’s Lentil Soup and enjoy. Did you know the Italian Tradition is if you eat a bowl of lentils before the ball drops for the new years its good luck?

Penne Pasta With Sausage And Mushroom Sauce

If you liked our previous recipe, then you will love the recipe I am sharing with you today. It is a Penner Pasta with sausage and mushroom sauce.

  • Prep time: 20 minutes
  • Cook time: 55 minutes

Penne Pasta With Sausage And Mushroom Sauce

Ingredients

  • 6 sweet sausage
  • 1 and 1/2 ounces of canola oil
  • 1 medium size eggplant
  • 2 large Porta Bella mushrooms
  • 6 medium size vine tomatoes
  • 1 medium-size red onion
  • 1/2 cup of white wine
  • 1/2 tablespoon fresh ground pepper
  • 1/2 tablespoon of kosher salt
  • 2 garlic cloves
  • 1 tablespoon of parsley flakes

Directions

I usually chop up the ingredients as I go but with this dish, I was told from my Zia Antonella to prepare all the ingredients first so here we go. Make sure you wash all ingredients before using, that’ss what she told me, have to love it.

Take the sweet sausage and remove the skin from them and place the meat to the side, than peel the skin off the eggplant and cut it in half the long way and you want to dice up the eggplant to small dice pieces than place to the side, then you take the mushrooms and dice them up to small dice piece also and place to the side ,then in a deep dish you want to dice up the tomatoes, use a deep dish so when you dice it up you keep the juices that come out, it doesn’t have to be small dices, and place on the side, than take the medium onion and cut it in half and chop it to thin 1/4 moon shapes and place on the side, then take the garlic and chop to small pieces not minced though and place to side.

Than over a medium heat place the large deep skillet and place the oil, garlic and the onions and let them cook for 15 minutes but constantly mixing, this is why you need to prepare all ingredients you are going to be constantly mixing.

Than place the meat and the parsley in the pan and let it cook for ten minutes again just keep mixing and as you are mixing you are going to be breaking apart the chop meat to small pieces as it cooks.

Than you add the mushrooms to the pan and again you want to just keep mixing all the ingredients together for ten minutes and continue to break up the chop meat.

At this point you want to start boiling water for the penne pasta which on average takes 20 minutes to cook al dente between boiling water and cooking pasta, once the pasta is ready drain and place back in the pot and place to the side.

than to the pan with all the ingredients add the tomatoes, just keep mixing it for ten minutes, then add the salt, pepper and the wine and mix for ten minutes.

Than let it stand for five minutes, than place a Pasta Server Spoon full of the mix into the pot with the pasta, and mix, than in a bowl make a serving of the pasta, and add some of the mix on top of the pasta, and serve your traditional Penne Pasta With Sausage and Mushroom sauce and enjoy.

Broiled Tomatoes

If you are a vegan this is the perfect recipe for you, if you are fine with drinking wine then you might get the perfect taste dr

  • Prep time: 10 minutes
  • Cook time: 15 minutes

Broiled Tomatoes

Ingredients

  • 4 medium size vine tomatoes
  • 1/4 cup of olive oil
  • 4 medium-size garlic cloves minced
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of kosher salt
  • 1 teaspoon of ground pepper

Directions

  1. Cut your tomatoes in half and place them on a baking sheet cut side down,
  2. You will need to move your tray in your oven to the middle, and place your broiler in your oven, on high, then place your baking sheet with the tomatoes in for five minutes.
  3. As this is cooking, in a small bowl place the garlic that you minced, the olive oil, and parsley and mix for a minute.
  4. Then after five minutes remove the tomatoes from the oven and flip them over and drizzle your mix over the tomatoes, and then place the tomatoes back in the oven and let it cook for ten more minutes.
  5. Then when they are ready, remove from oven, and sprinkle the salt and pepper over them, let sit for five minutes and then serve this great simple traditional dish of Broiled Tomatoes with some cheese and wine and enjoy.

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