Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually “shrink wraps” as it cooks, tightly sealing itself to the fish. It’s a spectacular presentation and very tasty.
Yield: Serves 4
4 (about 6 oz each) salmon fillets
4 slices of prosciutto
1/4 cup of grainy mustard
a sprinkle or two of sea salt and freshly ground pepper
Preheat your oven to 375 °F (190 °C).
Meanwhile, season the salmon fillets with a sprinkle of salt and pepper. Evenly spread the mustard on the top surface of each fillet. Tightly roll each fillet in a slice of prosciutto so that the end is weighed down beneath the salmon. The fillet should be sitting on the seam, and the ends of the salmon will protrude beyond the prosciutto.
Place wrapped fillets on a baking pan, seam sides down. Bake until done, about 15 minutes.
This dish is also very good with pesto, tapenade or hummus spread on the fish instead of the mustard. This technique also works very well with chicken breasts.
Filet mignon is prized for its extreme tenderness, not for its rather bland flavour. It doesn’t have the rich beefy flavour of a well-marbled steak, but it’s still a rare treat and a great way to show off your kitchen’s best, especially when you add lots of flavour with an easy-to-make blue cheese crust.
Mac and cheese is delicious just the way it is, but why not amp it up with some Italian flavours? A creamy sauce is built with easy-melting Fontina and flavour-packed Grana Padano cheeses. Spicy Italian sausage, bright tomatoes and classic herbs will have your family proclaiming "mi amore!".