Italian Love: From Asparagus to Caramel

I think I was supposed to be an Italian. I love the style of food, the wine and I am enamored with thoughts of the country. It is a place I dream of visiting with high hopes this dream becomes a reality soon. So I was all in when a group of girlfriends decided to get together one evening over an Italian themed meal. Perfect timing too since I had just watched a Giada DeLaurentiis show with two recipes I knew I wanted to try. I am a big fan of Giada. She has that knife sound I love to hear so much nailed and I like her style of cooking. It may not always be traditional italian but I dig it.

With the hostess tackling the main dish I ponied up to make a side and a dessert. The side had a few of my favorite things: asparagus, mozzarella, prosciutto and pine nuts. The dessert reminded me of this delicious little snack square I picked up from Starbucks a few months ago. Both recipes turned out awesome and will definitely be made again. I could not stop picking at the baked prosciutto - crispy, salty, yummy.

Grilled Asparagus and Melon Salad from Giade DeLaurentiis

Ingredients:

2 ounces thinly sliced prosciutto

1 pound asparagus, trimmed

2 teaspoons extra-virgin olive oil, plus 2 tablespoons

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes

4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes

2 tablespoons pine nuts, toasted*

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.

Espresso Caramel Bars from Giada DeLaurentiis

Ingredients:

Crust:

Vegetable cooking spray

12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs

1/4 cup sugar

1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:

1/2 cup heavy cream

1 stick (4 ounces) unsalted butter, at room temperature

1 1/2 cups light brown sugar

1 tablespoon water

Chocolate Layer:

2 cups (12 ounces) semisweet chocolate chips

1/2 cup heavy cream

1 3/4 teaspoons instant espresso powder

1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

Directions:
For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

Step One - The Crust.

For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

Caramel in action.

For the chocolate layer: 

Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Done and ready for cutting.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.