About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!
Ricotta and Dried Tromba D'Albenga Stuffed Prosciutto Rolls
I'm always looking for ways to use my stash of preserved vegetables. This dish uses both a dehydrated veggie and homemade frozen tomato sauce. The grated squash that I used can be used interchangeably with zucchini, Tromba D'Albenga squash is harvested young, firm, and green and used like zucchini. The dried squash does not have to be rehydrated, it will absorb the moisture from both the ricotta (don't drain it, include any whey that might collect in the container) and from the tomato sauce. The dish can be assembled ahead of time and then baked for serving hot from the oven. Go light on the salt in this dish since both the prosciutto and Parmesan are salty to begin with and perhaps your tomato sauce too.
12 ounces sheep milk ricotta
1 ounce dried shredded Tromba D'Albenga squash or zucchini
1 ounce freshly grated Parmesan cheese
1 teaspoon dried fermented Aji Amarillo Grande flakes
Freshly grated nutmeg
12 thin slices prosciutto
2 cups prepared tomato sauce
additional freshly grated Parmesan cheese
crunchy dried breadcrumbs
Preheat the oven to 325ºF.
Gently fold together the ricotta, dried squash, Parmesan cheese, pepper flakes, and nutmeg. Use your hands so as not to crush the zucchini if it is very dry. There's no need to salt the filling because the prosciutto and Parmesan are salty enough.
Smear a bit less than 1 1/2 ounces of the ricotta mixture over a slice of prosciutto, no need to be precise, it doesn't have to go all the way to the edges nor does it have to be smoothed out evenly. Then loosely roll the prosciutto starting from a short side, you want a short fat roll rather than a long skinny one. Set aside and prepare the rest of the rolls.
Smear the bottom of a 6 cup oval gratin dish or similar sized baking dish with some of the tomato sauce. Arrange the rolls in the baking dish, pour the rest of the tomato sauce over the rolls, sprinkle more prosciutto over the top, sprinkle a couple of tablespoons or so of breadcrumbs over all and then drizzle some olive oil in a pattern over all.
Bake until heated through and bubbling around the edges, the rolls should have puffed up some, about 45 minutes.
Serves 4, or perhaps 6 or more as an appetizer.