Giada's Prosciutto Pinwheels and Orecchiete

Today show’s Giada De Laurentiis shared some great recipes that could be a nice last-minute addition to your New Year’s celebrations tonight.  I love orecchiete pasta (they are the ones that look like little ears) and prosciutto so this caught my eye (and my taste buds) instantly.

Here are the recipes:

Prosciutto Mozzarella Pinwheels (Serves 6-8)

Ingredients

• Flour, for dusting
• 1 pound purchased pizza dough
• 2 cups shredded mozzarella cheese
• 7 ounces prosciutto, thinly sliced
• 1 cup coarsely chopped baby spinach(about 1 1/2 ounces)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Continue after the jump!

Directions

Preheat the oven to 425 degrees F and position a rack in the lower 1/3 of the oven. Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam-side down, on the baking sheet and bake for 25 minutes until the top is golden brown.

Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.

Orrechiette with Mini Chicken Meatballs

Yield: 4 to 6 servings (60 to 70 mini meatballs)

Ingredients

• 1 pound orrechiette pasta
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon ketchup
• 3/4 cup grated Romano cheese
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1/4 cup olive oil
• 1 1/2 cups low sodium chicken stock, hot
• 4 cups cherry tomatoes, halved
• 8 ounces Bocconcini mozzarella, halved
• 1/2 cup freshly grated Parmesan cheese
• 1 cup chopped fresh basil

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs. In a large skillet, heat the oil over medium high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.

Drain pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add half of the Parmesan cheese. Toss to lightly coat orrechiette, adding reserved pasta water if needed. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the remaining Parmesan cheese and basil.