Puff Pastry Croissant w/ Prosciutto

• 1 ½ lb package Puff Pastry
• 1½ cup Grated Parmesan Cheese
• 1 egg, beaten
• ¾ lb Prosciutto Slices
• Fresh Ground Pepper
• ¼ cup Grana Cheese

Roll out on a floured surface a puff pastry leaf. Sprinkle the whole surface of the leaf with the grated parmesan and the freshly grated pepper and spread the prosciutto slices.

Fold into triangles - enclosing the prosciutto. Fold the two edges in such a way so that they have the shape of the croissant. With a brush, dipped in the slightly beaten egg, daub the surface of the croissants. Sprinkle over them the grated grana cheese (or kefalotiri) and bake them in the oven at 325 ° for about 20 minutes.

Salad

Fettuccine Alfredo w/ Peas and Prosciutto

• 3½ cup chicken broth
• 2 cup Milk
• ¾ cup uncooked fettuccine
• 1½ cup peas
• 3 oz Busseto prosciutto
• 1½ cup parmesan cheese
• ¼ tsp nutmeg
• Salt to taste
• Freshly ground black pepper

In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.

Sandwich

Granny's Apple Prosciutto Chicken

• 4 boned skinless chicken breasts (split)
• 8 slices Busseto Prosciutto
• ½ cup apple
• 1/8 t nutmeg
• 1/8 t cinnamon
• ¼ cup finely chopped onion
• 1 T butter
• 1 T flour
• 2/3 c Milk
• ¾ Shredded Provolong Cheese

Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from the center to the edges with the flat side of a meat mallet till 1/4 inch thick. Remove plastic wrap. Place two prosciutto slices atop each breast half.

Apple Mixture: Combine apples with spices. Place a fourth of the apple mixture on each breast. Fold in sides and roll up each half starting from a narrow end. Secure with wooden toothpicks.

Place in a glass baking dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until tender and no longer pink. Remove picks. In a small saucepan cook onion in butter until tender. Stir in flour and dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of rice, if desired.