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Healthy Mediterranean Cooking at Home

Category Archives: Prosciutto

Depending on where you live you’ll find everything from the first apples of the season to fresh broccoli, pumpkin and other squashes, grapes, cauliflower, root vegetables, melons, and sweet potatoes to just name a few. Incorporate these foods throughout your menu: try apples in your pancakes, stuff, and roast an acorn squash, add grapes to your chicken salad, make broccoli or cauliflower soup or add roasted root vegetables to your homemade pizza. There are endless possibilities.

Salmon Saltimbocca

2 servings

Ingredients

Olive oil
2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves

Directions

Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet.

Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes.

Roasted Broccoli With Creamy Italian Dressing

Ingredients

1 large head of broccoli (4 stalks)
Extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Dressing

1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced
1 teaspoon dried Italian seasoning
Pinch of sugar
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley
2 tablespoons grated parmesan cheese

Directions

Preheat oven to 425 degrees F.

To make the dressing:

Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, dried seasoning, sugar, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Stir in the parsley and cheese. (The dressing will keep, refrigerated, up to 1 week.)

For the roasted broccoli:

Cut the broccoli florets from the thick stalk and slice into 2-inch pieces.
Place the broccoli florets on an oiled baking sheet large enough to hold them all in a single layer. Sprinkle with the salt and red pepper flakes. Drizzle with olive oil. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and.serve with the dressing.

Garlic Butter Sautéed Rutabaga or Potatoes

Rutabaga is a great fall root vegetable to serve. If you don’t care for this vegetable substitute Yukon gold potatoes in the recipe below,

2 servings

Ingredients

1 ¼ lb rutabaga or Yukon gold potatoes
3 tablespoons unsalted butter
1 garlic clove, minced
½ teaspoon salt
Fresh cracked black pepper
Chopped parsley for garnish

Directions

Peel the rutabaga. Trim the ends, and then cut into 1-inch cubes. Put the rutabaga in a large pot and cover with cold water.

Add 1/2 teaspoon salt and bring to a boil. Cover, turn down the heat and cook until just tender, but not soft or mushy, about 20 minutes.
Drain the rutabaga in a colander and then place on paper towels for a few minutes to dry.


.Heat the butter in a medium skillet and add the garlic. Cook for a minute. Add the dried rutabaga cubes, salt, and pepper to taste. Saute the cubes until brown and crispy, turning them over several times, about 15 minutes.

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Chicken Scaloppine

Serves 2

Ingredients

1 boneless, skinless chicken breast (8-10 ounces), tenderloins removed and trimmed of excess fat and halved horizontally
Salt and ground black pepper
3 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 large egg white
1 tablespoon minced fresh chives
1 tablespoon olive oil
1 tablespoon butter
Lemon wedges

Directions

Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

Combine the flour and grated Parmesan cheese in pie plate. In a second pie plate, whisk together the egg white and chives.
Coat the chicken in the flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let the excess run off. Coat the chicken a second time in the flour mixture.

Heat the oil and the butter in a large skillet over medium-high. Place the cutlets in the skillet and reduce the heat to medium. Cook until the chicken is pale golden brown, about 3 minutes. Carefully turn the cutlets with a wide spatula and continue to cook until the chicken is pale golden brown on the second side, about 3 minutes. Transfer the chicken to individual plates and serve with lemon wedges.

Caprese Salad

2 servings

Ingredients

2 medium tomatoes
6 ounces fresh mozzarella cheese
Fresh basil leaves
3 tablespoons extra-virgin olive oil
Black Italian olives
Salt and pepper to taste

Directions

Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.

Asparagus Wrapped in Prosciutto

2 servings

Ingredients

10 thin asparagus spears, woody ends removed
2 very thin slices Prosciutto di Parma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches (5 in each) and wrap one slice of prosciutto around each bundle. Place the bundles in a small oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.


Chicken Saltimbocca 

For 2 servings

Ingredients

2 teaspoons all-purpose flour
2 boneless skinless chicken breast cutlets (4-5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
2 thin slices prosciutto
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons white wine
1/2 teaspoon cornstarch
Lemon wedges

Directions

Flatten the chicken cutlets to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each cutlet with 4 sage leaves and 1 slice prosciutto, pressing to adhere. Refrigerate uncovered until ready to cook.

When ready to cook, sprinkle each cutlet with 1 teaspoon flour.

In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.

In a small bowl, whisk the chicken broth, wine, and cornstarch; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and until reduced by half. Spoon over chicken. Serve with lemon wedges.

Sautéed Spinach

Ingredients

1 lb spinach, stems removed and chopped
2 tablespoons olive oil
1 large garlic clove, sliced thin
Salt & pepper to taste

Directions
Heat the oil and garlic in a large skillet. Add the spinach and saute for 3-4 minutes until the spinach is wilted. Season with salt and pepper to taste.

Yellow Squash Rounds

Yield: 2 servings

Ingredients

2 small or 1 medium yellow summer squash
Roasted Garlic powder
Salt & freshly ground black pepper
1/4 to 1/2 cup freshly grated Parmesan cheese

Directions

Place an oven rack in the center position of the oven.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.

Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan. Lightly sprinkle the squash with garlic, salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown.


Pacific Dover Sole is a Pacific Ocean flatfish from the flounder family which is found in the waters from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is called Dover Sole and is usually not available in the U.S.  The Monterey Bay Aquarium Seafood Watch lists Pacific Dover Sole from California, US West Coast, and Alaska fisheries as a “Best Choice” selection.

Pacific Dover Sole is a meaty fish fillet with a delicate flavor. When it comes to cooking, simple preparations are best. A classic Meuniere is the usual preparation, but I prefer to make Sole Francaise. Here is my recipe along with some seasonal side dish recipes to round out the dinner menu.

Sole Francaise

Ingredients

3 tablespoons all-purpose flour or gluten-free flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup grated Parmesan cheese
4 4-oz sole or flounder fillets
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Directions

In a shallow bowl, whisk the eggs together with Parmesan cheese Add the flour to a second shallow dish and add the salt and pepper.
In a medium non-stick skillet, heat the olive oil over medium-high heat and then add the butter.
Dredge the fillets in the flour, coating them on both sides and then dip them into the egg-cheese mixture. When the butter is melted, add the fillets and until browned, 1 ½ minutes.
Turn carefully with a long, wide spatula and cook on the other side for an additional 1 ½ minutes.
Remove the fish to a warmed serving platter.
Add the lemon juice to the pan, and stir to absorb the liquids in the pan. Pour the sauce over the fish, sprinkle with parsley and serve immediately.

Asparagus Wrapped in Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.

Place the bundles in an oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.

Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4

Ingredients

1 spaghetti squash, about 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thin
1/4 cup finely chopped fresh sage leaves
Salt and freshly ground pepper to taste

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti-like strands. Set aside half of the spaghetti squash strands for another recipe.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and sage.

When the garlic begins to sizzle and turns golden stir in the squash strands. Season to taste with salt and pepper.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3-4 minutes.

Remove to a warm serving dish and serve.


I was lucky enough to receive a beautiful bunch of Swiss chard from my friend, who is a gardener and grows wonderful vegetables and beautiful flowers. The freshly picked Swiss chard made a wonderful tasting tart.

You may use a store-bought refrigerated pie crust dough in this recipe. However, the whole wheat pastry is easy to make and the whole wheat flavor compliments the Swiss chard filling.

Ingredients

Single pie crust dough

1 cup whole wheat pastry flour (all-purpose flour or gluten-free flour)
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 tablespoon apple cider vinegar
2 tablespoons ice water

Tart Filling

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 garlic clove, finely chopped
1 shallot, minced
1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon zest
Sea salt and black pepper
Crispy Prosciutto Crisps, optional, see recipe below

Directions

Whole Wheat Pastry Dough

Combine the ice water and vinegar in a small bowl.

Pulse flour and salt in a food processor to combine. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.

Drizzle with the vinegar and ice water, pulsing just a few times until the dough comes together. Place the dough on a bread board and pat into a disk.

Wrap the pastry in plastic wrap and chill at least 2 hours. Dough can be made 2 days ahead.

Tart Filling

Preheat the oven to 375°F. Season the ricotta cheese with kosher salt and pepper and, then, add the Parmesan cheese; set aside.

Heat the olive oil in a large skillet over medium heat. Cook the garlic and shallots, stirring, until softened, about 60 seconds.

Add half of the chard and cook, tossing, until slightly wilted. Add the remaining chard and season with sea salt and pepper.

Cook, tossing occasionally, until completely wilted, about 4 minutes. Remove the skillet from the heat and stir in the chopped chives, parsley and lemon zest; set aside.

To prepare the pastry:

Roll out the dough on a floured sheet of parchment into a 12” round about ⅛” thick. Add flour on top and bottom as needed to keep the dough from sticking to the paper or rolling-pin.

Transfer the rolled out dough while on the parchment to a baking sheet. Spread half of the ricotta over the dough, leaving a 1” border.

Top with the sautéed chard and spread the remaining ricotta over the chard.

Crimp the edges of the dough up around the filling as you might do with a pie; brush the dough and ricotta topping with the egg beaten with 1 teaspoon of water.

Bake for 40-45 minutes or until the crust is golden brown and the filling is firm in the center.

Slide the tart (still on the parchment) onto a wire rack and sprinkle with the prosciutto crisps, if using; cool for 15 minutes before cutting.

Serve warm or at room temperature. (Leftovers are good cold or reheated on a baking sheet at 375°F for about 10 minutes.)

Prosciutto Crisps

While the tart is baking: Place 4 slices of very thin prosciutto flat on a baking sheet covered with parchment paper.

Bake about 12-15 minutes, or until fairly crisp. Remove the pan from the oven and let the prosciutto cool slightly.

The prosciutto will get even more crispy – like bacon – as it cools.

Break the prosciutto up into pieces and set aside.


My market had chicken cutlets on sale this week, so I took advantage of this sale. Several went into the freezer and dinner that night would be chicken cutlets. I wanted to make something a little different this time and decided on making some type of stuffing. Being economical, I looked to see what was hanging out in the refrigerator and found several slices of prosciutto and a package of Italian Fontina cheese. So that is how my Italian Codon Bleu happened. My husband liked it so much better than the ham and cheese version. Give it a try. You can substitute cooked pasta for the zucchini noodles if you like, but we are trying to each a few less carbs these days and zucchini is a great substitute. Give these recipes a try.

Italian Chicken “Cordon Bleu”

2 servings

Ingredients

Two 5 oz boneless chicken cutlets
4 slices prosciutto
2 slices Italian Fontina cheese, cut to fit the width of the chicken
1/2 teaspoon dried marjoram, divided
1/2 teaspoon coarse black pepper, divided
2 thin pats of butter

Directions

Place the cutlets between pieces of plastic wrap and pound lightly to even out their thickness.

Fit one slice of prosciutto over each cutlet. follow with a slice of cheese and then another slice of prosciutto on each cutlet.

Sprinkle each with 1/4 teaspoon marjoram and black pepper.

Roll the shirt sides in over the edges of the prosciutto and roll up the cutlets from the long side. Secure the rolls with several pieces of kitchen string.

Place the rolls in a small baking dish and place a thin pat of butter on top of each roll.

Bake in a preheated 375 degree F oven for 20 minutes or until the chicken registers 160 degree F on an instant read thermometer.

Serve the chicken rolls on top of the creamy zoodles or cooked pasta.

“Zoodles” In Garlic Butter Cream Sauce

2 servings

Ingredients

2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
4 tablespoons salted butter
1/4 cup heavy cream
2 tablespoons chopped parsley or basil
2 small thin zucchini or use cooked pasta

Directions

Spiralize the zucchini and place the zoodles on a paper towels to dry a bit.

In a medium skillet, heat the butter and garlic. Add the red pepper and salt. Cook until the garlic softens.

Add the heavy cream, whisk to combine. Once the cream is hot, add the zucchini and stir for several minutes to coat the zoodles in sauce and get them hot.

Add the parsley and remove from the heat.

Lemon Roasted Asparagus

This recipe makes 3-4 servings. I like to make extra because the leftover cooked asparagus are delicious in an omelet the next day.

Ingredients

1 lb asparagus
2 tablespoons olive oil
1/2 teaspoon lemon flavored sea salt
1/4 teaspoon coarse black pepper
1 teaspoon lemon zest

Directions

Trim the woody ends from the asparagus spears and place them in a baking dish. Pour the olive oil over the asparagus and sprinkle with the salt and pepper.

Bake the asparagus with the chicken rolls. they will both be ready about the same time.

Remove the baking dish from the oven and sprinkle the asparagus with lemon zest. Serve with chicken rolls.


July is a  month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,

My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals.  I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.

Eggplant Caponata

Ingredients

1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini

Directions

Preheat the oven to 400°F.

Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)

Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.

Let drain on a paper towel for 10 minutes, cut side down.

Scoop the eggplant out of the skin and finely chop.

Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.

Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.

Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.

Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.

Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.

Summer Squash and Potato Pie

Ingredients

Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese

Directions

Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.

Very thinly slice the onions, zucchini, squash and potatoes.

Preheat oven to 375°F

Coat a 10-inch quiche dish or pie pan with cooking spray.

Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),

Sprinkle with thyme, salt and pepper.

Drizzle with the melted butter. Cover with aluminum foil.

Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.

Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.

Let stand 10 minutes before serving.

Pasta with Tomato and Zucchini Sauce

Ingredients

3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.

In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.

Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.

In a large pot of boiling salted water, cook the pasta until al dente; drain well.

Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.

Creamy Corn Stuffed Poblano Peppers

Ingredients

8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional

Directions

Preheat the oven to 450 degrees F.

Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.

Roast until they begin to soften, about 15 minutes.

Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.

Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.

Remove the corn kernels from the cobs; add to a bowl along with the scallions.

Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.

Divide the stuffing mixture into 8 equal portions.

Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.

Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.

Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.

Oven Roasted Okra

I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.



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