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Entries in Prosciutto (2)

Monday
Aug202012

Two Summer Salads - Panzanella & Grilled Peach, Prosciutto

Continuing on with the seasonal summer eats, I got invited to a BBQ this past weekend. I took that as the perfect opportunity to make something that would be fun to share on the blog. I decided to go with a classic panzanella because, in my opinion, you can never go wrong with bread, ripe tomatoes, and garlic. And since it was a BBQ I also wanted to try to recreate a salad I recently had at Aperto, an Italian restaurant here in the city. It involved grilled peaches, prosciutto, shaved Parmigiano and a gorgonzola vinaigrette. Need I go on, or do I have you salivating already?

My friend Jen came over Saturday morning to help me and we decided to check out the Alemany Farmer's Market. If you live in San Francisco I highly suggest checking it out. It was substantially less expensive than the Ferry Building, which since moving here 3 years ago, has admittedly been my favorite place to go on Saturday mornings... Nothing against the Ferry Building, perfect for grabbing coffee, breakfast, and taking in a little people watching, but if you are strictly going to shop, Alemany will have you covered and then some.

Jen and I knocked out our list in under 45 minutes, the highlights being: heirloom tomatoes (some really pretty orange and yellow striped ones), purple peppers (which are sadly not purple on the inside), freestone peaches (for only $2!), and an assortment of other goodies. And yes I am a total food dork.

So anyways onto the salads! Look how pretty those colors are.

Click to read more ...

Monday
Sep122011

Dinner Party: Mediterranean Masterpiece

Last Friday night my roommate Kara and I planned a dinner party for a few friends. As we started menu planning we went straight to Ina Garten for inspiration. We settled on a Mediterranean theme based around her Greek Lamb chop recipe. What followed was a feast we could definitely be proud of. I find that I have the most fun cooking for other people, not only do you get a chance to entertain and come up with creative new meals, but then you get to share it with great friends over a few glasses of good wine.

Since there were multiple dished involved, I am going to break them into a few posts so check back.

The Menu:

Appetizer - Ridiculous Radicchio Stuffed with Goat Cheese, Wrapped in Prosciutto (see below)

Main Course - Greek Lamb with Yogurt Mint Sauce

Side - Jewel Rice with Dried Fruit & Nuts

Salad - Fattoush

Sorry, no dessert this time...

Ridiculous Radicchio Stuffed with Goat Cheese, Wrapped in Prosciutto

Inspired by a dish first tried at Chiara Sottile's graduation party

This dish is seriously ridiculously delicious, and while admittedly not Mediterranean, very Italian in fact (hey they are close together right?), Kara and I just had to make this as a starter. You'd be stupid not to eat it, and I'll tell you why.

One of my favorite things to do is spend the day at Casa Provinciale, the nickname for my good friend Chiara's Sicilian family estate. Spending a day in Sonoma with the Sottiles is like being transported back to Rome where Chiara and I first met, where your belly will be fed to the bursting point with fresh Italian food served up by her charismatic Papa, Renato. From the Cypress trees lining the driveway as you drive in, all the way to the espresso and biscotti you polish off before you start your drive back to the city and real life.

Chiara just finished up her Masters in Journalism and had a graduation party at her house before she headed back to NYC, this is where this dish was discovered. Favorite snippet of dialogue from the day, Kara to Renato, "Wow, did you try one of those?" Renato turns to her insulted, "Do I like stupid? I had three of them. The key is to just stand there as they come off the grill and put them in your mouth."

Don't be stupid, make this appetizer!

Ingredients

6-10 Slices of Prosciutto, ripped in half length-wise

1 Head of Radicchio, cut in half from top to bottom

About 6 oz. Goat Cheese, cut into tablespoon size chunks

Olive Oil & Balsamic

Salt & Pepper

Pesto (optional, but highly recommended)

Assembly

If using wooden skewers, soak them for 30 minutes in water. Tear off the Radicchio leaves, the leafy outter ones work best, and spoon a tablespoon of goat cheese into the end. Roll it up as tight as you can, then wrap the slice of prosciutto around it. Place 3-4 on a skewer. Once done, drizzle olive oil and balsamic over them along with some salt & fresh ground pepper.

Set your grill to medium heat and cook skewers for 1 1/2 to 2 minutes per side until the goat cheese is warm and starting to melt.

Serve with a dollop of Pesto on top. Having had it with and without, the pesto really makes it dance. But you'll still find yourself grabbing these off the plate without.