SUNDAY MORNING BRUSCHETTA with PROSCIUTTO by Alisa Mahaffey Lopes • bagette or loaf of french bread • 1 clove garlic • virgin olive oil • salt & pepper • mozzarella cheese • 1 small ripe tomato, thinly sliced • Mama’s Kentucky prosciutto •

Slice bagette lengthwise. Rub inside of garlic clove over soft side of bagette (may need to slice clove several times revealing fresh essence to flavor entire surface). Brush both sides of bagette with olive oil. Place on baking sheet soft side up and salt & pepper lightly. Cover with mozzarella cheese, top with tomato and salt & pepper lightly again. Heat under broiler until cheese melts (3 to 4 minutes). Remove from oven and top with prosciutto. Return to broil an additional 1 to 2 minutes. Remove from oven and slice each length in half. Serve hot.

This recipe is an Italian breakfast favorite. May vary by adding fresh parsley or olives. Also makes a nice light lunch or an appetizer, just slice bagette into smaller pieces after baking. Serves 4.

ANGEL HAIR PASTA WITH BUTTERNUT, PROSCIUTTO AND FETA CHEESE by Alisa Mahaffey Lopes • 1 lb package angel hair pasta, cooked • 2 cloves garlic, minced • 1 tablespoon virgin olive oil • 1 teaspoon kosher salt • Black pepper, freshly ground • 4 oz feta cheese, crumbled • 4-5 thin slices Mama’s Kentucky prosciutto crudo • 1 2 lb butternut squash, peeled, seeded & diced • 1 ½ cups chicken broth • 2 slices bacon •

Cook bacon over medium heat in a large skillet until just crisp. Add prosciutto and cook 1 minute. Remove meat from skillet, pat away excess oil and tear into pieces. (Reserve for later use.) Add the butternut and garlic to bacon/prosciutto oil remaining in the skillet. Saute’ 4 to 5 minutes over medium heat. Add chicken broth and salt. Simmer, covered, until butternut is soft (20 to 25 minutes, stirring occasionally). Add 2 oz feta cheese and mix well. In large bowl, stir sauce into the cooked pasta, coating well. Top servings with bacon, prosciutto, olive oil, feta cheese and pepper.

This recipe is a wonderful for fall or winter. Best if served right away. Serves 6.

THIN SPAGHETTI WITH SPINACH, TUNA AND PROSCIUTTO by Alisa Mahaffey Lopes • Ύ lb. package thin spaghetti, cooked al dente • ½ cup liquid from cooked pasta • 3 cloves garlic, minced • ½ cup virgin olive oil • Salt • Black pepper, freshly ground • 4-5 thin slices Mama’s Kentucky prosciutto crudo • Ύ teaspoon crushed red pepper • ½ cup spinach, frozen, thawed, chopped & squeezed • 6 oz can good white tuna, drained & flaked • Ό cup white wine •

Heat Ό cup olive oil in large skillet. Add garlic and cook over medium low heat until it colors slightly (30-45 seconds).  Tear prosciutto into pieces and add it along with red pepper to skillet. Cook until prosciutto goes slightly crisp. Add spinach, tuna, and wine. Simmer for 1 to 1 ½ minutes. Add cooked pasta to skillet along with reserved liquid from cooking. Cook over medium heat, tossing pasta to cover, until liquid is almost absorbed. Drizzle with Ό cup olive oil. Salt and pepper to taste.

Best if served right away. Serves 2.

STRAWBERRY AND PROSCUITTO SPINACH SALAD • 4-5 large strawberries, diced and placed in a bowl • 1/4 cup toasted almonds or toasted pecans • Aged balsamic vinegar, approximately 2/3 cup • 1-1/2 tablespoons sugar • 3 slices proscuitto, placed on cookie sheet under broiler until crisp — Tear into strips to use Red leaf and spinach for salad base •

Combine strawberries, sugar and vinegar. Let sit at room temperature for 30+ minutes. Crisp prosciutto and toast nuts. Place greens in bowl or on plate, drizzle with strawberry mixture. Top with nuts and prosciutto. Serve immediately.

PROSCIUTTO-AVOCADO SANDWICH • Prosciutto Cotto • Sliced Avocado • Red Wine Vinegar • Fresh Cracked Pepper • A Hard Dark Bread — Pumpernickel, Rye, etc. •

Layer proscuitto and avocado, splash with red wine vinegar (or favorite vinegrette for variation) and sprinkle fresh cracked pepper to taste. This sandwich also could be appropriate for using your favorite garlic spread.

PROSCIUTTO ASPARAGUS SPEARS Wrap prosciutto crudo around fresh asparagus. Use wok, heat olive oil, sear the prosciutto and asparagus until prosciutto is crisp.

PARTY RYE HORS D ’OEUVRES Use proscuitto on party rye to make a tasty hors d’oeuvre. Use proscuitto and your favorite spread, garnish with an olive on top — so simple, so tasty.

PROSCIUTTO ARTICHOKE SALAD • Mixed Lettuce • Broiled Prosciutto (enough to toss into salad) • Diced artichokes • Shelled walnut pieces • Caesar or Roquefort salad dressing •

Determine quantity by amount of servings you wish to make. Use a variety of lettuces, rinsed and torn into bite-sized pieces. Use salad bowl to mix in broiled prosciutto torn apart. Add artichoke. Sprinkle lightly with shelled walnut pieces. Toss with your favorite Caesar or Roquefort dressing.


by Kathy Cary, Chef, Lilly's

Crust: 1 cup All purpose flour

10 tablespoons Butter

1/4 cup water

pinch kosher salt

Spread and pat down lightly in tart pan

In heavy skillet add: 4 tablespoons butter

3 medium onions, sliced in 1/2 circles

Cook until light brown and caramelized. Transfer to another dish and set aside.

In same skillet add: 2 ounces raw prosciutto

1 tablespoon virgin olive oil

Cook until meat is done.

Kalamata olives (optional)

2 teaspoons Dijon mustard

1/4 pound Kenny’s Asiago cheese, shredded

Spread Dijon mustard on tart crust, add caramelized onions, prosciutto, olives if desired. Top with cheese.

Bake 400 for 12 minutes or until light brown and bubbly.