Prosciutto Di Parma Rucola Tomato And Mozzarella Recipes

TOMATO, MOZZARELLA AND PROSCIUTTO SALAD RECIPE

Steps:

• Cut tomatoes into medium width slices, approximately 8 slices. Cut cheese into slices of similar sized widths as the tomato slices. A round buffalo mozzarella (di buffala) or a burratta cheese allows the slices to closely match the round slices of the tomatoes. On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice. Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham. Whisk together olive oil, vinegar and mustard. Season to taste. Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil. Serves 2 as an entrée or it can be divided to serve 4 as a side salad. When serving 4, use 2 slices of tomato and 1 slice of cheese or vary amounts as desired.

THE EASIEST SEXIEST SALAD IN THE WORLD

Steps:

• One thing I do is to criss-cross the figs but not quite to the bottom. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you'll think, 'Oooh, that looks nice, I think I'm quite clever ...' or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella and rip over some green or purple basil. Mix 6 tablespoons of oil, half the lemon juice, honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. As far as salads go, it's pretty damn sexy.

PROSCIUTTO DI PARMA, RUCOLA, TOMATO, AND MOZZARELLA

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drape one slice of prosciutto onto each quadrant and pile the arugula in the center of the pizza. Drizzle the pizza with the finishing- quality olive oil, and serve.
• Suggested Wine Pairing
• Sangiovese di Romagna (Emilia Romagna)