Prosciutto And Asian Pear Sushi By Ming Tsai Recipes

ASIAN PEAR PROSCIUTTO APPETIZERS

Steps:

• Add the lemon juice to a shallow bowl. Wash the pears and slice them in rounds with a sharp knife or mandoline. Dip each pear slice in the bowl with the lemon juice to keep the pears from discoloring.
• To assemble the appetizers: Transfer the pear slices to a paper-towel lined plate and lightly blot with another paper towel. Working with one slice at a time, cut the slice in half and spread a 1/4 teaspoon soft goat cheese on one half, add the other half of the pear slice, alternating the direction. Spread another 1/4 teaspoon of soft goat cheese to the top pear slice and top with a folded strip of prosciutto and a dab of the soft goat cheese and finish with the radish microgreens.
• Continue assembling the remaining pear slices, add to a serving plate, garnish with additional radish microgreens and serve.

ROASTED PEARS WITH PROSCIUTTO

Steps:

• Preheat oven to 400 degrees F.
• Cut pears in half lengthwise, then use a melon baller or small knife to remove the cores. Cut each half lengthwise into 3 slices.
• Wrap 1 slice of prosciutto around the center of each pear slice. Evenly space the pears on a foil-lined baking sheet.
• Bake until the prosciutto is crisp and begins to brown, 14 to 16 minutes. Transfer to a serving platter and drizzle with vinegar. Serve immediately.

PROSCIUTTO AND ASIAN PEAR 'SUSHI'

Steps:

• In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly.
• PLATING
• Drizzle some vinegar syrup on a plate in a zigzag pattern. Slice rolls like sushi and garnish with chives and cracked peppercorns.

PEAR PROSCIUTTO APPETIZER

Steps:

• Rinse the pears under running water. Pat them dry. Quarter them and remove cores.
• Spread some blue cheese over each pear and place them on a serving tray/plate/board. Tear prosciutto ham into small pieces and arrange these on top of each pear. Add basil leaf and a slice of fresh chili.
• At last crack some pepper over and serve.

MASTER SUSHI RICE

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice or use Mt Fuji method. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

PEAR AND PROSCIUTTO PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
• Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
• Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
• Bake in hot oven until soft, 10 to 15 minutes.
• Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
• Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
• Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

PROSCIUTTO AND ASIAN PEAR 'SUSHI' BY MING TSAI

Steps:

• In a non-reactive saucepan, combine vinegars and simmer.
• Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools.
• In a bowl, mix julienned pears with lime juice and season with pepper.
• Using a sushi mat lay out one or two slices of prosciutto.
• Lay the pear pieces across the bottom of the prosciutto.
• Roll very tightly.
• Drizzle some vinegar syrup on a plate in a zigzag pattern.
• Slice rolls like sushi and garnish with chives and cracked peppercorns.