Prosciutto and Rosemary Cornmeal Cakes
Prosciutto is an Italian dry-cured ham that is typically thinly sliced and served uncooked. It adds a delicious salty flavor to these cornmeal cakes.
This is non vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 cup Cornmeal
- 1/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Fresh rosemary, chopped
- 1 cup Milk
- 1 Egg
- 2 ounce Prosciutto, thinly sliced
- 2 tablespoon Olive oil
Instructions
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and rosemary.
- In a separate bowl, whisk together the milk and egg.
- Pour the milk mixture into the dry ingredients and stir until well combined.
- Heat the olive oil in a skillet over medium heat.
- Drop spoonfuls of the batter onto the skillet and flatten slightly with the back of a spoon.
- Cook for 3-4 minutes on each side, or until golden brown.
- Remove from the skillet and drain on paper towels.
- Top each cornmeal cake with a slice of prosciutto.
- Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 21g8%
- Sugars 1g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.