Savory Dutch Baby with Crispy Prosciutto, Ricotta, and Snap Peas
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Ingredients & Equipment
What we send
- 3 ouncesbaby arugula
- 4 ouncessugar snap peas
- 5 packetsunsalted butter
- 1 containermilk
- 1/3 cupflour
- 1 1/2 tablespooncornstarch
- 4 ouncesricotta cheese
- 2 ouncesprosciutto
- 1 tablespoonChampagne vinegar
- 1 packetbalsamic glaze
- 1/8 ouncechives
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium ovenproof pan
- blender or food processor (optional)
- 10" medium nonstick pan
Place a medium ovenproof pan in oven, then preheat to 450°F (a hot pan will help the Dutch baby crisp and rise). Rinse all produce. Pat arugula dry with paper towel. Halve snap peas lengthwise. Roughly chop parsley leaves and stems. Thinly slice chives. Unwrap butter, place in a small heatproof bowl, and microwave in 30-second intervals until completely melted.
Make Dutch baby batter
Crack 2 eggs into a blender or food processor, and blend on medium speed until foamy, about 30 seconds. With motor running, pour in ⅔ cup milk and half of melted butter to combine (save remaining milk for your morning coffee). Then, add flour, cornstarch, parsley, half of chives, ¼ teaspoon salt, and pepper as desired. Blend until just combined.
Bake Dutch baby and season ricotta
Carefully remove pan from oven and add remaining melted butter, tilting pan to coat. When butter is foamy, pour in batter. Return pan to oven and bake until puffed and golden brown around edges, 20-25 minutes. Meanwhile, place ricotta in a small bowl and stir in remaining chives, ½ tablespoon water, 1 teaspoon olive oil, ¼ teaspoon salt, and pepper as desired. Set aside.
Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add prosciutto in a single layer and cook, working in batches as needed, until crisp and curling at edges, 1-2 minutes per side. Using tongs or a fork, transfer prosciutto to a paper towel–lined plate to drain. Reserve fat in pan for the next step.
Make snap pea salad
Return pan from prosciutto to medium-high heat. When prosciutto fat is sizzling, add snap peas and sauté, stirring, until softened, about 3 minutes. Remove pan from heat and set aside. In a medium bowl, whisk together Champagne vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Add arugula and snap peas to bowl with dressing—wait to toss until ready to serve, to keep the salad crisp.
Plate Dutch baby
Once baked, leave Dutch baby in pan and, working quickly so it doesn't deflate, dollop over chive ricotta, then top with crispy prosciutto and snap pea salad. Drizzle over balsamic glaze, cut Dutch baby into slices, and dig in!