Category: Italian

Emeril Lagasse’s Prosciutto & Mozzarella Panini

 

Emeril Lagasse’s Prosciutto and Mozzarella Panini

Yummmmy and rich.

WWS Points: Approximately 13 points*

Makes: 4 sandwiches

Active: 15 min.

Total: 15 min.

¼ cup extra-virgin olive oil

1 Tbsp. balsamic vinegar

2 tsp. minced fresh oregano, or 1 tsp dried

1 tsp. minced garlic

Kosher salt and freshly ground pepper

8 ½-inch-thick slices ciabatta or other rustic Italian white bread

4 ou. thinly sliced mozzarella cheese

4 ou. thinly sliced prosciutto

6 ou. jarred roasted red peppers, drained and torn into 1-inch-wide pieces

  1. Whisk the olive oil, oregano, garlic, ½ tsp salt and ¼ tsp pepper in a small bowl to blend.
  2. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the 4 remaining slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  3. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.

Now Let’s Dish: This sandwich has a lot of flavor, a lot. I would not be too generous on the vinaigrette. Prosciutto is a really strong deli meat and the peppers do add a touch of necessary sweetness already. Our ciabatta was rounded which I felt made it a lot trickier to get an even cook. Next time I think we would enjoy the rustic Italian bread.

I served this with a “kind-of-Cob” salad. A delicious Sunday lunch!

WW Tips- This sandwich is rich and filling enough to eat just half with a salad or a cup of soup. Don’t ever forget the value of low point fillers like soup and salad.

Reference: Food Network Magazine May 2010

*The WW Points were figured out by adding up the point value of the ingredients and dividing by the serving size.

emerillagassesprosciuttoandmozzarellapaniniCOB

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Italian Sausage Pie

Recipe from Taste of Home Best Comfort Food

This dish was delicious. It was huge and filling. I omitted the spinach at hubby’s request. This is not, I repeat, is not a weeknight meal for those who work outside the home. I served it with an Italian-style salad. More notes below.

Makes 10 servings

W.W.S Points- 20

1 1/2 pounds sweet or hot bulk sausage

1 cup chopped red sweet pepper (1 large)

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 16-ounce package hot roll mix

5 eggs

3 cups shredded mozzarella or provolone cheese (12 ounces)

1/2 of a 15 ou. carton of ricotta cheese (about 1 cup)

1/2 of a 10-ou. package frozen chopped spinach, thawed and well drained

2 4-ou. cans sliced mushrooms, drained

1 egg, lightly beaten

1 Tbsp. water

1 Tbsp. shredded Parmesan

1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.

2. Prepare hot roll mix according to package directions through kneading. Cover; let rest for 5 minutes.

3. Preheat oven to 350F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, ricotta cheese, and spinach (we omitted). Stir in sausage mixture and mushrooms.

4. On a highly floured surface (no joke), roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up the sides of a greased 9-in. springform pan. Sprinkle dough with half cup mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1 2/2 cups cheese; press into sausage mixture.

5. Roll remaining dough into a 9-in. circle; place on cheese. Fold edge of bottom dough over top dough; pinch to seal.

6. In a small bowl, combine the one egg and the water. Brush over top of pie in a diamond pattern, being careful not to cut all the way through the door. Sprinkle with Parmesan cheese.

7. Bake, uncovered, for 40-45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan. Cut pie into wedges.

Now let’s dish-

I made the sausage mixture the night before and that still made for a long night in the kitchen. I really wouldn’t recommend doing this unless you can start early. If you can start early, it is well worth it. It was hit with adults & kids alike.

I served it with an Italian like salad, think Olive Garden minus the onion. With the pie and the salad we had a lot of leftovers. I feel like this could easily feed up to 8 people.

Try to make sure to really keep the moisture down. Drain your spinach and mushrooms really well and make sure your sausage mixture is drained well.

Don’t worry if your dough doesn’t seem to be laying right. The weight of the filling helped me with mine.

Since I am on WW I ate 1/15th slice of the pie and had a lot of salad. It was delicious and worth it for 20 points total for the salad and slice of pie for me.

italiansausagepie2labeled

Italian Sausage Pie

Recipe from Taste of Home Best Comfort Food

This dish was delicious. It was huge and filling. I omitted the spinach at hubby’s request. This is not, I repeat, is not a weeknight meal for those who work outside the home. I served it with an Italian-style salad. More notes below.

Makes 10 servings

W.W.S Points- 20

1 1/2 pounds sweet or hot bulk sausage

1 cup chopped red sweet pepper (1 large)

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 16-ounce package hot roll mix

5 eggs

3 cups shredded mozzarella or provolone cheese (12 ounces)

1/2 of a 15 ou. carton of ricotta cheese (about 1 cup)

1/2 of a 10-ou. package frozen chopped spinach, thawed and well drained

2 4-ou. cans sliced mushrooms, drained

1 egg, lightly beaten

1 Tbsp. water

1 Tbsp. shredded Parmesan

1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.

2. Prepare hot roll mix according to package directions through kneading. Cover; let rest for 5 minutes.

3. Preheat oven to 350F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, ricotta cheese, and spinach (we omitted). Stir in sausage mixture and mushrooms.

4. On a highly floured surface (no joke), roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up the sides of a greased 9-in. springform pan. Sprinkle dough with half cup mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1 2/2 cups cheese; press into sausage mixture.

5. Roll remaining dough into a 9-in. circle; place on cheese. Fold edge of bottom dough over top dough; pinch to seal.

6. In a small bowl, combine the one egg and the water. Brush over top of pie in a diamond pattern, being careful not to cut all the way through the door. Sprinkle with Parmesan cheese.

7. Bake, uncovered, for 40-45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan. Cut pie into wedges.

Now let’s dish-

I made the sausage mixture the night before and that still made for a long night in the kitchen. I really wouldn’t recommend doing this unless you can start early. If you can start early, it is well worth it. It was hit with adults & kids alike.

I served it with an Italian like salad, think Olive Garden minus the onion. With the pie and the salad we had a lot of leftovers. I feel like this could easily feed up to 8 people.

Try to make sure to really keep the moisture down. Drain your spinach and mushrooms really well and make sure your sausage mixture is drained well.

Don’t worry if your dough doesn’t seem to be laying right. The weight of the filling helped me with mine.

Since I am on WW I ate 1/15th slice of the pie and had a lot of salad. It was delicious and worth it for 20 points total for the salad and slice of pie for me.

italiansausagepie2labeled