Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.
As far as the peaches go, you want something ripe, and
sweet, but still somewhat firm. Above and beyond not being too soft, you must also
make sure you’re buying “freestone” peaches. Non-freestone varieties will not
separate as seen in the video. Ask the produce person at the market, and if
they’re not sure, have them cut one open. They’re usually happy to do so!
After you talk to them, head over to the cheese department,
and pick up some burrata. This extra rich and creamy cousin of mozzarella is
not that hard to find, and really puts this over the top. You could use a nice,
fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible,
find some burrata, and treat yourself to one of the world’s great cheese
experiences. I hope you give this great summer recipe a try soon. Enjoy!
Ingredients for 2 large or 4 small portions:
2 ripe, sweet, but not soft peaches (must be “freestone”)
3 or 4 thin slices prosciutto, torn in ribbons
6 ounces (about 3/4 cup) burrata cheese
salt and pepper to taste
extra virgin olive oil as needed
1 tbsp finely sliced fresh basil leaves
7 comments:
Mmmmmmmmmm. Welcome back from vacation. Shopping list ready. Thank you!
The combination of taste and texture is just off the CHARRts.
Will try this next week with friends on my vacation.
Hope to find burrata cheese, Italy is across the sea but some cheeses are hard to find. Will try with ricotta or cream goat cheese.
"peach pieces prepped" ? surprised you missed that opportunity....
one of my favourite summer appetisers is a selection of melon wedges (cut long) served on skewers, wrapped in prosciutto and grilled... So so delicious, like adult lollipops! I'd imagine this is slightly sweeter and more juicy/less watery but equally delicious... And with the addition of burrata? I need this dish in my life!!
It tastes amazing! What an unexpected pleasure, thank you chef. I added few drops of balsamic vinegar on the top after grilling and it made it even better.
If you first quickly sear full slices of prosciutto on both sides in a hot pan, then bake them in the oven at 400f until they are deep mahogany in colour and shatteringly crisp, they can be broken into a great garnish for pastas. The texture is explosively crumbly, and the flavour is powerfully porky, like crisp bacon without the distractions of sugar and smoke.
Try it, a single slice is enough for a protein of pasta, and it's pretty neat.
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