Thursday, July 7, 2011

Long time no see.

Um HI.

I know I have been totally MIA this past month (or two). Moved, started a new job, travels, etc. etc. etc. SORRS !

I am back for a sec to bring you the delicious dinner I made with P last night! Hah. This recipe has been on my mind for quite some time (I meannnn look at that picture!) and I finally made it last night.

Mozzarella with Prociutto and Broccoli Rabe.


8 thin slices prosciutto (about 4 ounces)
1/4 cup olive oil
12 ounces broccoli rabe (about 1 bunch) I used arugula.

1/8 teaspoon red pepper flakes
1/8 teaspoon salt
8 sandwich-size slices Italian bread (or use pain au levain or sourdough)
8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated


  1. Heat a large nonstick skillet over medium heat and line a plate with paper towels.
  2. Add the prosciutto slices to the skillet (you made need to do this in batches) and cook until browned and crisp, about 2 minutes on each side. Transfer to the paper towels to drain. The prosciutto will become crisper as it cools.
  3. Use the same pan to sautee the arugula - just a few minutes on the heat will do the trick.
  4. To assemble: Brush the remaining oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on your work surface. Distribute the broccoli rabe and follow with the prosciutto. Pile the cheese on top, compressing it with your hand if necessary, and top with the remaining bread slices, oil side up.
  5. For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned.
  6. Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. Remove from the pan and let cool for 5 minutes. Cut in half and serve.

Obviously a grilled cheese needs a little soup on the side. HLR sent me Giada's Asparagus Soup recipe a while back, so I decided to pair that with our deeeelsih grilled cheese. Since it was just the two of us, I cut the recipe in half (the recipe below is the full serving).
  • 2 tablespoons unsalted butter, at room temperature
  • 1 large leek (white and light green part only), thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • Special equipment: a 1/2-ounce cookie or ice cream scoop


Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.

To serve: Ladle the soup into shallow bowls and garnish with goat cheese.

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth. That's what I did.

I would say that I am back in action on COTPG, but I am off to Switzerland tomorrow with the fam!

Back in a week. . .



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