Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

Name: Margherita® Prosciutto with Crispy Tomatoes on Ciabatta
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams fresh baby arugula; 1 Tuscan ciabatta roll, sliced in half; 3 cloves garlic, mashed; 3 teaspoons fresh lemon juice; 1 Tbsp olive oil; 1 teaspoon chopped fresh oregano; 118 milliliters grated Parmesan cheese; 118 milliliters dry yellow polenta; 113 grams Margherita® Prosciutto, sliced; 1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced

Margherita® Prosciutto with Crispy Tomatoes on Ciabatta might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 1252 calories, 46g of protein, and 74g of fat each. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up baby arugula, lemon juice, polenta, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is an expensive recipe for fans of Mediterranean food.

Instructions

To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Olive Oil

Oregano

Garlic

Aioli

Equipment you will use

Whisk

In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate.

Ingredients you will need

Grated Parmesan Cheese

Polenta

Equipment you will use

Mixing Bowl

Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.

Ingredients you will need

Parmesan

Tomato

Polenta

Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Frying Pan

Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.

Ingredients you will need

Ciabatta Roll

Toast

Equipment you will use

Frying Pan

Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.

Ingredients you will need

Ciabatta

Garlic

Spread

Aioli

Add baby arugula then polenta-parmesan crusted tomatoes.

Ingredients you will need

Baby Arugula

Parmesan

Tomato

Polenta

Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

Ingredients you will need

Prosciutto

Bread

Equipment

Whisk

Mixing Bowl

Frying Pan

Ingredients

Servings:

57grams

fresh baby arugula 1

Tuscan ciabatta roll, sliced in half 3cloves

garlic, mashed 3teaspoons

fresh lemon juice 1Tbsp

olive oil 1teaspoon

chopped fresh oregano 118milliliters

grated Parmesan cheese 118milliliters

dry yellow polenta 113grams

Margherita® Prosciutto, sliced 1

beefsteak tomato or in-season yellow/red heirloom tomato, sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.