Monday, February 21, 2011

Party Food: Garlic Knots Wrapped in Prosciutto, Chestnut, and Fried Sage

by guest blogger Jasmine Hibbitt

This is an easy recipe which includes ready made items. The only cooking involved is frying the sage. Assuming knots from your local pizza place are usually the size of your palm, cut them in half to a more finger food friendly size. The chestnuts can be bought already peeled in a bag so you don't have to buy fresh and peel them.

Serves 14


7 garlic knots sliced lengthwise
Thinly sliced prosciutto
4 peeled chestnuts sliced in half
15 fresh Sage leaves
1/2 cup Canola oil
Dijon mustard (optional)


Heat oil in skillet over medium high heat till oil creates ripple.

Check readiness of oil by dropping a test sage leaf in. It takes only 30-45 seconds for it to brown slightly and be considered ready. If the leaf looks saturated and not fried after 1 minute then take out and let it continue to heat for another 2 minutes (lift the heat a little too).

Drop leaves into hot oil and once pulled from oil, place on paper towels and immediately sprinkle with salt.

Toast knots in oven.

Remove toasted knots from oven. If using mustard, spread on sliced side, place chestnut and sage, and wrap the prosciutto around.