Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Proscuito Alla Pepperonatta
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Proscuito-alla-pepperonatta-4389.jpg
PT20M
PT10M
PT30M
Preheat the barbecue to medium heat. In a bowl, mix the pepper and summer squash with the oil, salt and pepper. Cook on the barbecue 2 to 3 minutes each side. Return to the bowl, cover and set aside.On a counter, spread the slices of proscuito to meet at the centre, forming a star. . (This will serve to enclose the cheese in a sack.)Cut the grilled pepper in fine strips and the slices of summer squash in two.Place a few strips of pepper and two slices of summer squash at the centre of the slices of proscuito.Top the vegetables with cheese and then top the cheese with vegetables.Close the sack carefully so as not to allow any cracks. Close the proscuito at the top with tooth picks half way down through the centre of the cheese.Brush the sack with oil and place it on a square sheet of aluminum foil and then on the barbecue over low heat for about10 minutesCover the bottom of a plate with watercress, sprinkle lightly with dressing and carefully place the sack there.
4
Metro
0
0
0
0
1 pepper, colour of your choice, cut in 4
0.500 summer squash, cut lengthwise in slices about 1/5 th of an inch (0.5 cm) thick
2 Tbsp. (30 mL) olive oil
Salt and pepper to taste
4 prosciutto
1 triple cream brie
1 Tbsp. (15 mL) olive oil
sufficient quantity of watercress
slices of bread with crust on
Proscuito Alla Pepperonatta
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1
pepper, colour of your choice, cut in 4
-
0.500
summer squash, cut lengthwise in slices about 1/5 th of an inch (0.5 cm) thick
-
2 Tbsp.
(30 mL)olive oil
-
Salt and pepper to taste
-
4
prosciutto
-
1
triple cream brie
-
1 Tbsp.
(15 mL)olive oil
-
sufficient quantity of watercress
-
slices of bread with crust on
Preparation
Preheat the barbecue to medium heat. In a bowl, mix the pepper and summer squash with the oil, salt and pepper. Cook on the barbecue 2 to 3 minutes each side. Return to the bowl, cover and set aside.
On a counter, spread the slices of proscuito to meet at the centre, forming a star. . (This will serve to enclose the cheese in a sack.)
Cut the grilled pepper in fine strips and the slices of summer squash in two.
Place a few strips of pepper and two slices of summer squash at the centre of the slices of proscuito.
Top the vegetables with cheese and then top the cheese with vegetables.
Close the sack carefully so as not to allow any cracks. Close the proscuito at the top with tooth picks half way down through the centre of the cheese.
Brush the sack with oil and place it on a square sheet of aluminum foil and then on the barbecue over low heat for about10 minutes
Cover the bottom of a plate with watercress, sprinkle lightly with dressing and carefully place the sack there.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
