Ok..question is..the recipe calls for prosciutto...but doesnt say cooked or raw..wouldnt you cook it before?

Question

Lasagna Rolls Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Fast Food





Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

I know where to buy it, I have it with me..but its not cooked..

wouldnt that be like eating raw meat then?

Answer 1

You buy it in the deli department. (Cold Cuts).

Well, you didn't say you bought it. I figured since you didn't know about it you wouldn't know where to get it. Next time be more specific and realize the deli dept. isn't going to give you something that needs to be cooked and it wouldn't put it with other ready to eat meats and cheeses if it weren't!!

Answer 2

Expensive lasagna.
Prosciutto is a dry cured ham and as such requires no cooking. The Smithfield Ham of America is also a dry cured ham.
Dry curing in effect removes all the moisture from the ham by using salt that creates a desiccating environment. The removal of moisture also creates an environment that is extremely unfriendly to microbial action because it denies them moisture and changes the pH.
Prosciutto is no smoked
I read the recipe and personally I would cut the prosciutto chiffonde rather than chopped.To make a chiffonade cut roll the prosciutto into a tight cylinder and cut thin strips across the cylinder. To save time you can stack the slices.
If you eliminate the prosciutto - because it will clog a pastry bag tip and change the lasagna noodle to a large manicotti tube you can save a lot of work and some money to boot
Place a large plain tip in a large pastry bag.
fill w/ spinach ricotta mxiture
pipe into manicotti tubes, folling from one end then the other
have fun

Answer 3

It should have been cured for at least 2 years before you actually bought it in order for it to be real prosciutto. It will be fine if you just follow the recipe. If you would like more information about this paticular type of ham I would recommend that you go to www.lifeinitaly.com/food/prosciutto.asp
I was in Italy and know that ther are several different types of this ham and they are all delicious. I hope this info. helps you. Enjoy the lasagna! I can't help but be jealous of the lucky guy that will share this with such a cute girl! peace!Oh yeah try not to over cook it!

Answer 4

you get it either from the deli counter(if they have it and ask for it paper thin) or cittero sells it prepackaged u don't cook it its a dried and cured italian ham roll it as is uncooked its a cold cut if you have to categorize it that way but uncooked because the 20 minutes in the oven will warm it up trust me u don't wanna "cook" prosciutto on its own get a little extra and make a sandwich prosciutto fresh mozzarella make sure it says fresh and either roasted peppers or sundried tomatoes little salt very little and either some chopped up basil or oregano and u got urself a great italian sandwich classic to north jersey where i'm from or nyc

Answer 5

If the recipe says to bake the dish in the oven, I'd use raw. It will cook with the rest of the ingredients

Answer 6

Do not cook it before you put it in. It is usually found in the grocery store with the cheeses and is like lunch meat no need to cook it.

Answer 7

It is a "lunchmeat" the rolls royce of lunchmeats but a lunchmeat all the same it is cured and ready to use.
Hope it turns out great! I love "Everyday Italian"!

Answer 8

No, do not cook it before using it in the recipe. It will get baked in the oven.

Answer 9

don't cook the prosciutto is a curd ham it will be so dry if you cook it first and at the price you don't want to mess up the prosciutto

Answer 10

No dont cook the proscuitto, it is smoked and cured enough that it is served as is. I have worked in deli's so I know for sure.