Leek, Prosciutto and Gruyere Crustless Quiche

I had re-made the roasted leek and potato soup and was left with two more leeks to use, so I prepared this quiche:

• 2 medium leeks, white and light green parts
• 1 1/2 tsp kosher salt
• 6 oz prosciutto
• 4 tbsp unsalted butter, softened
• 2 tbsp freshly grated Parmesan cheese
• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• freshly ground black pepper
• pinch freshly grated nutmeg
• 4 oz grated Gruyere or Swiss cheese, about 1 cup

Trim the root of the leeks, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 1/2-inch lengths, then drain very well. 

Pear Risotto with Prosciutto and Fried Sage Leaves

• Olive oil, or canola oil
• 4 thin slices prosciutto, (2 ounce), 2 sliced crosswise and 2 finely chopped, divided
• 4 fresh sage leaves, plus 1 tsp minced fresh sage, divided
• 6 cups reduced-sodium chicken broth
• 1 tbsp extra-virgin olive oil
• 2 tbsp minced shallot
• 1 cup arborio, carnaroli or other medium-grain Italian rice
• 2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided (I didn't peel them)
• 1/3 cup dry white wine
• 2 tbsp grated Parmigiano-Reggiano, plus more for serving if desired
• 1 tbsp butter
• Freshly ground pepper, to taste

Veal Cordon Bleu

I bought the other day some splendid veal cutlets, although I was not sure what I was going to do with them. Today, whilst in the office, it struck me: Cordon Bleu, something I have not made in a very long time. So, when we got home, I took the meat out of the fridge and started preparing it by patting it dry with some paper towels, then laying it on my glass cutting board

Piept de pui "neumplut" cu prosciutto, provolone si salvie - Prosciutto Provolone and Sage "Unstuffed" Chicken Breast

De ce avem nevoie: - Ingredients:


- piept de pui taiat felii subtiri - thinly sliced chicken breast
- prosciutto, un nr. de felii egale cu cele de pui - prosciutto, same number of slices as the chicken breast
- branza provolone rasa (o cana) - grated Provolone cheese (one cup)
- smantana lichida cam 50 ml - 50 ml heavy cream
- vin alb cam jumatate de pahar (100 ml) - about 1/2 cup white wine (can be replaced with chicken stock)
- 4-5 frunze de salvie proaspata, maruntite - 4-5 chopped fresh sage leaves
- sare, piper - salt and pepper to taste
- pesmet pt snitele, al meu a fost cu nush ce gusturi de ierburi - breadcrumbs
- reteta mai cere 7 gr de porcini deshidratate, clatite si maruntite, da' mandra mea nu mananca ciuperci, asa c-am bagat ulei infuzat cu porcini, sa-mpac si capra si varza - 7 grams of dehydrated porcini mushrooms, I used some porcini infused oil instead

Am procedat asa:
- intr-o tigaie mare am pus la incins cam 2 lingurite din uleiul infuzat, peste care am adaugat puiul sarat si piperat pe ambele fete si-am lasat cam 3 minute la prajit

Salt and pepper the chicken breast slices on both sides. Heat 2 teaspoons of the porcini infused oil in a large pan, add the chicken breast and fry on one side for about 3 minutes

- am stins focul, am intors puiul pe partea ailalta, dupa care am asezat peste partea prajita prosciuttoul (eu am pus cate 2 felii de prosciutto)

Turn off the heat, turn the chicken over and cover with the prosciutto slices (I used 2 slices of prosciutto for each chicken breast)

Braciole - Braciole

Ingredientele sunt cam acestea:

Ingredients:

700 gr pulpa de vita taiata in 4 felii de aproximativ 0,8 cm (eu am avut 2, dar gigantice, cam cat o foaie A4) - 1.5 lbs flank steak sliced in 4 slices (I had 2 gigantic slices) 4 felii de prosciutto (eu n-am avut, n-am pus, evident) - 4 prosciutto slices 2 linguri seminte de pin - 2 tablespoons pine nuts 2 linguri de Pecorino Romano rasa (merge si parmezan sau alta branza maturata) - 2 tablespoons grated Pecorino Romano cheese 2 catei de usturoi, rasi - 2 grated garlic cloves 2 linguri de patrunjel taiat marunt - 2 tablespoons finely chopped fresh parsley 100 ml ulei de masline - 1/2 cup olive oil o conserva mare de rosii - one 28 oz can of whole peeled tomatoes 50 gr pasta de tomate - 2 oz tomato paste 2 frunze de dafin - 2 dry bay leaves 3 frunze de busuioc proaspat, rupte in fasiutze mici - 3 fresh basil leaves, sliced 1 ceapa uscata medie, tocata marunt - 1 small yellow onion, finely chopped 2 morcovi, tocati marunt - 2 finely diced carrots 2 tulpini de telina, tocate marunt - 2 finely diced celery stalks 250 ml vin rosu - 1 cup red wine faina - flour sare, piper - salt and pepper to taste Am luat fiecare felie de carne si am batut-o pana a ajuns la grosimea de jumatate de cm., apoi am presarat sare si piper. Aici trebuia sa pun deasupra cate o felie de prosciutto, pe care n-am avut-o. Mie imi lipseste poza asta, am uitat s-o fac Beat each slice of meat with the meat pounder to 1/8 inch thickness, sprinkle with salt and pepper then place a slice of prosciutto on top of each meat slice (I forgot to take this photo) Am pus in blender semintele de pin, patrunjelul, branza si usturoiul Put in the blender the pine nuts, parsley, grated cheese and garlic si le-am blendurit blend everything Am pus amestecul peste feliile de carne (tineti minte ca trebuie si prosciutto, da?) Lay the blended mix on top of the prosciutto and meat slices Apoi le-am rulat strans, bagand capetele inauntru si le-am legat cu ata de bucatarie, dupa care le-am tavalit prin faina si le-am pus la prajit, le-am intors pe toate partile pana s-au rumenit, cam 15 minute Roll each slice tightly, placing the ends inside the roll, then tie each roll with kitchen thread. Dredge each roll in flour, place in a large pan with enough oil and brown on all sides In alta cratita am pus la calit ceapa, telina si morcovii Whilst the meat rolls are browning, in another pan put the onion, celery and carrots to soften Le-am lasat sa stea cam 10 minute (rulourile de carne se prajeau in vremea asta), timp in care am scos la inaintare conserva de rosii, busuiocul, pasta de tomate, foile de dafin si vinul rosu Allow to cook for about 10 minutes, whilst preparing the can of tomatoes, basil leaves, tomato paste, bay leaves and red wine Dupa cele 10 minute am adaugat conserva de rosii, frunzele de dafin si pasta de tomate After 10 minutes add the can of tomatoes, bay leaves and tomato paste Am pus in sos braciolele Add the braciole to the sauce   Am adaugat vinul rosu si doua cani de apa Add the red wine and 2 cups of water   Am dat focul mic, am acoperit si am lasat sa fiarba incet cam 2 ore, pana ce carnea a fost moale si sosul scazut. La sfarsit am pus busuiocul si am mai lasat 2 minute. Turn the heat to low, cover and allow to boil for about 2 hours, until the meat is tender and the sauce has thickened. In the end, add the basil and let it sit for 2 minutes.   Am scos atele, am taiat felii Remove the kitchen thread and cut the rolls crosswise in about 1/2 inch slices   si am pus sosul peste feliile taiate. Spread the sauce over the slices   N-am mai pus garnitura, deja era galagie in casa din cauza mirosului . Se pot servi alaturi de paste sau gnocchi. I didn't get the chance to put any side dish on the plate, the smell (and the noise because of it) was already overwhelming! This dish can be served with pasta or gnocchi.