June in the Kitchen – Peach, Arugula and Prosciutto Salad

June in the Kitchen – Peach, Arugula and Prosciutto Salad

I first read about this combination of juicy peaches, rich prosciutto and peppery arugula in Michael Chiarello’s cookbook “Casual Cooking“. The cookbook was published in 2002 and is still pertinent 13 years later, offering recipes that are flavorful and delicious in addition to being easy to prepare. Michael Chiarello is a chef in Napa Valley, which is sometimes called the Tuscany of America. He is founder of the Tra Vigne restaurant in St. Helena. Recently a post I read on Fiesta Friday #71 for a “Grilled Nectarine and Arugula Salad” on Caroline’s Cooking triggered my memory, her recipe sounds delicious. I haven’t made Michael’s version in several years, it used to be a favorite because it is so versatile. Serve it as a first course (on individual plates), on a platter as part of a buffet, or even as dessert.

Use peaches, or nectarines, or a combination…I think even apricots would be wonderful.

Warm Peach and Prosciutto Salad with Arugula

  • 1/4 lb. of thinly sliced prosciutto
  • 1 lb. of peaches or combination of peaches (peeled) and nectarines, each cut into 8 wedges
  • 2 1/2 tablespoons unsalted butter
  • 1 bay leaf
  • 2 teaspoons finely minced fresh thyme leaves
  • 2 tablespoons aged balsamic vinegar
  • 4 cups loosely packed arugula, washed and dried
  1. Lay out the prsciutto on individual plates or a platter. Let it warm to room temperature.IMG_3300
  2. Place the sliced fruit in a bowl and add the salt and pepper (salt no more than 10 minutes before cooking or they will soften too much).
  3. Heat the butter in a large skillet and cook on medium until starting to brown.
  4. Add the thyme, and bay leaf to the skillet and warm for 30 seconds to flavor the butter.
  5. Add the peaches and balsamic vinegar, cook for an additional 30 seconds to warm.
  6. Turn off the heat and take the skillet off the burner, add the arugula and toss quickly just to wilt. Remove the bay leaf.
  7. Add the contents of the skillet to the platter of prosciutto.
Warm peach salad with proscuitto and arugula

Warm peach salad with prosciuitto and arugula

April in the Kitchen – Prosciutto Wrapped Mango with Mascarpone and Aged Balsamic Vinegar

April in the Kitchen – Prosciutto Wrapped Mango with Mascarpone and Aged Balsamic Vinegar

Really I don’t know why I even bother to write out this recipe, it’s all there in the title. With all the fancyness going around these days I think we forget that sometimes the simpliest recipes are the best. This is one of the easiest, freshest, and most delightful of dishes to serve with a before dinner with a glass of wine (rose or sparkling would be lovely) or drinks. And, it is light enough not to spoil everyone’s appetite. I know I have a tendancy to fill up on all the wonderful starters laid out before a dinner party, sometimes I’m quite full by the time dinner is served. And that is a sad thing when a hostess has gone to so much trouble.

I used mangos this time because they have just started showing up at the market, but you could make this with melon or peaches or plums. Use what is in season and looks best at the market.

Proscuitto Wrapped Mango

Prosciutto Wrapped Mango

  •  Cubes of mango or other fruit is season
  • 6 thin slices of prosciutto
  • Mascarpone cheese
  • Aged balsamic vinegar
  1.  Wrap bite sized cubes of fruit with a thin slice of prosciutto.
  2. Smear a dollop of mascarpone cheese across a serving dish.
  3. Set the wrapped cubes of fruit on the cheese to hold them in place.
  4. Drizzle with aged balsamic vinegar.

That is all there is to it. I’m going to take this to Fiesta Friday to serve to the Angie and her friends. There are so many delightful dishes served at the party, this won’t spoil anyone’s appetite.

IMG_3041

 

Fiesta Friday

Fiesta Friday

IMG_3042