prosciutto Archives - domenica dreams of calamari

It’s been very hot and this just sounded like the perfect thing to eat yesterday. This salad is a great Summer salad because you can chill it and it’s very refreshing. Not to mention it’s a gorgeous! The nectarines make it sweet, the tomatoes make it tart, the prosciutto makes it nice and salty and the burrata makes it creamy and decadent! Can’t forget basil and balsamic for depth of flavor! We grew these nectarines and they are AMAZING, also my uncle grew the basil which is also amazing. I will never get sick of burrata. Or prosciutto.

{serves 4 as a side salad}

2 nectarines
2 cups tomatoes
3 (long) slices prosciutto
7 large basil leaves
1 large ball of burrata
a splash of balsamic

cut nectarines into bite sized pieces
cut tomatoes in half
dice or slice prosciutto to the best of your ability
slice basil leaves in long thin strips (you can also choose to tear prosciutto and basil)
layer nectarines, tomatoes, prosciutto and basil into a long, somewhat flat dish
drain burrata and lay it on top, cut a + into the burrata and spread it over the lovely produce
drizzle balsamic on top and garnish with basil leaves!

14682168_10209959434759917_7818650900762295411_o
I got my mom this truffle artichoke sauce from World Market a while ago and we were waiting for the perfect recipe to use it in then we got a bunch of truffle swag when we went to Italy so we put together this truffle-centric recipe.
{serves 3}

1 shallot
6 slices prosciutto (1 1/2 oz)
5 artichoke hearts (canned)
a few sprigs of thyme
drizzle truffle oil
2 tbsp olive oil
1/2 pat butter
7 crimini mushrooms
3 goat cheese ‘medallions‘
panko bread crumbs
1 clove garlic
1/2 lb (8.8 oz) pappardelle
truffle artichoke sauce *

*not necessarily necessary, you could use a basic alfredo or a little cream or even go without…I found this one at world market

pre-heat oven to 350º F
on a baking sheet drizzle artichokes with truffle oil and insert the thyme sprigs between the leaves
in a small bowl make a kind of paste out of a bit of olive oil, panko breadcrumbs, thyme leaves and a minced clove of garlic and roll goat cheese medallions in it
throw those onto the baking sheet also and put the goat cheese and artichokes in the oven
remove the goat cheese medallions after 30 minutes or once the outsides start to brown
continue baking the artichokes for about 5 more minutes
slice shallot and mushrooms
in a small saute pan heat 1 tbsp olive oil and 1 pat butter, caramelize shallots over low heat, stirring occasionally until they turn a caramel color
remove from pan, add more olive oil as needed (not much), then lay prosciutto strips in pan until they crisp up, then remove those and add the mushrooms
stir occasionally until mushrooms are fragrant and look cooked through
bring a large pot of water to boil and cook pappardelle according to package instructions
pour truffle artichoke sauce (or whatever you choose to use, not if you’re using cream) into a glass bowl and once pasta is just about done cooking, add 1/2 cup of the pasta water into the sauce to thin and stir to incorporate
drain pasta and add thinned sauce, mushrooms and shallots, prosciutto, artichokes and goat cheese and garnish with more thyme

Tag: prosciutto

Burrata, Tomato, Prosciutto and Nectarine Salad

Pappardelle with Artichokes, Prosciutto and Baked Goat Cheese