Best 3 Arugula With BrÃlÃed Figs Ricotta Prosciutto And Smoked Marzipan Recipes
**Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan: A Symphony of Sweet and Savory Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds with a harmonious blend of sweet and savory flavors. This arugula salad is not your ordinary side dish; it's an explosion of textures and flavors that will leave you craving more. Fresh, peppery arugula forms the base of this salad, providing a crisp and slightly bitter foundation. Perfectly ripe figs, caramelized to perfection with a touch of brown sugar and crème brûlée torch, add a luscious sweetness that balances the arugula's bitterness. Creamy ricotta cheese brings a smooth and velvety texture, while salty prosciutto lends a savory touch that enhances the overall flavor profile. Smoked marzipan, with its nutty and smoky notes, adds an unexpected layer of complexity that elevates the salad to a gourmet level.
This recipe offers a step-by-step guide to creating this delightful dish, from preparing the arugula and figs to making the smoked marzipan. Detailed instructions and helpful tips ensure that even novice cooks can successfully recreate this culinary masterpiece. Whether you're hosting a dinner party or simply looking to impress your family with a unique and delicious meal, this arugula salad with brûléed figs, ricotta, prosciutto, and smoked marzipan is sure to be a hit.
**Additional Recipes Included in the Article:**
* **Brown Butter and Sage Roasted Figs:** This recipe provides an alternative way to enjoy figs, roasted in brown butter and sage for a warm and comforting dish.
* **Ricotta and Prosciutto Stuffed Figs:** These elegant appetizers feature figs stuffed with a creamy ricotta and prosciutto filling, then baked until golden brown.
* **Smoked Marzipan Panna Cotta:** This dessert recipe combines the smoky flavor of marzipan with the creamy smoothness of panna cotta for a rich and satisfying treat.
ARUGULA-PROSCIUTTO PIZZA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.
Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams
GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Store-bought pizza dough is the basis for this super-fast and pretty pizza. It takes just minutes to grill the dough, and then all you have to do is pile on the no-cook toppings. Serve slices as an appetizer or first course, or add a platter of ripe sliced tomatoes to make a light summer meal.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
- Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
- Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.
ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN
Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe
Provided by Abby Girl
Categories Fruit
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2
Tips:
- Choose ripe, flavorful figs. Look for figs that are plump and have a slight give when pressed. Avoid figs that are bruised or have any signs of mold.
- Use high-quality prosciutto. Look for prosciutto that is thinly sliced and has a deep red color. Avoid prosciutto that is dry or has a lot of fat.
- Make sure the ricotta cheese is fresh. Fresh ricotta cheese should be creamy and smooth, with a slightly sweet flavor. Avoid ricotta cheese that is grainy or has a sour smell.
- Use smoked marzipan sparingly. Smoked marzipan has a strong flavor, so a little goes a long way. If you use too much, it can overpower the other ingredients in the dish.
- Serve the salad immediately. This salad is best served immediately after it is made. The figs will start to wilt if they sit for too long.
Conclusion:
Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan is a delicious and elegant salad that is perfect for any occasion. The sweet and smoky flavors of the figs, the salty prosciutto, and the creamy ricotta cheese all work together perfectly to create a dish that is both satisfying and refreshing.
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