Serious About Great Recipes

Prosciutto and Fennel Salad

• Juice of 1 small lemon
• 6 tbsp extra virgin olive oil
• 2 tsp wholegrain or Dijon mustard
• 1 tsp clear honey
• Salt and freshly ground black pepper
• 4oz wild rocket
• 4oz baby spinach leaves
• 1 bulb fennel, thinly sliced
• 20 cherry tomatoes
• 16 slices Parma Ham

Preparation

First make the dressing by mixing together the lemon juice, olive oil, mustard, honey and seasoning in a large salad bowl. Add the rocket, spinach, fennel and tomatoes to the dressing, tossing to coat. Share between four serving plates and arrange the slices of Parma Ham on top.

Serve at once.

 

Fresh Kadota Figs and Chevre

The Kadota fig, the American version of the original Italian Dattato, is thick-skinned and possesses a beautiful creamy amber color when ripe. Practically seedless, this fig is a favorite for canning and preserving as well as drying.

• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 12 freshKadota figs
• 1/4 cup soft fresh goat cheese

Preparation

Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.

 

Risotto Milanese

• 4 cups chicken stock
• 2 pinches saffron
• 1/4 cup extra virgin olive oil
• 1 small yellow onion finely chopped
• 1 garlic clove minced
• 2 cups Arborio rice
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1 cup grated Parmigiano Reggiano cheese plus more for serving
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Preparation

1. Bring stock to a simmer in saucepan over medium heat and add the saffron then reduce the heat to keep warm.
2. In a saucepan over medium high heat warm the olive oil.
3. Add the onion and garlic and cook stirring occasionally for 5 minutes.
4. Add the rice and stir until each grain is well coated with oil about 4 minutes.
5. Add the wine and stir for 2 minutes.
6. Begin adding the stock 1 cup at a time stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
7. When rice is tender but firm after 25 minutes stir in the butter and 1 cup cheese. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper.
8. Serve immediately and pass additional cheese at the table.