Fig, Prosciutto, & Arugula Salad w/ Parmesan Shavings
Yields 6 servings
Ingredients
For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoons Dijon mustard
freshly ground black pepper to tast
6 tablespoons extra-virgin olive oil
2 large bunches arugula (about 1/2 pound total)
6 fresh or dry green or purple figs ( about 1/2 pound)
6 to 8 large thin prosciutto slices ( about 6 ounces)
a piece of Parmigiano-Reggiano (about 1/3 pound)
Make Vinaigrette
In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk
in oil until emulsified. Discard stems from arugula and transfer leaves to a large bowl. Trim tough
stem ends from figs and cut each fig into 8 wedges. Halve 6 prosciutto slices lengthwise. Overlap
narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13
inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as
prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from
Parmigiano-Reggiano. Toss arugula with about 3 tablespoons vinaigrette and mound in center of
each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula,
overlapping ends to secure. Arrange figs and cheese shavings on and around salad and drizzle
salads with remaining vinaigrette.
Grilled Salmon with Preserved Lemon & Green Olives
Ingredients
1/4 preserved lemon, pulp discarded and peel minced (see Note)
1 small shallot, minced
1/4 cup chopped Italian parsley
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
One 2-pound, center-cut salmon fillet with skin
Salt & freshly ground white pepper
8 large green olives, halved and pitted
Instructions
Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the
shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a
knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the
preserved lemon mixture into the slits. Rub the remaining 2 tablespoons of
oil all over the salmon, then drizzle the fish with the remaining 2
tablespoons of lemon juice; season with salt and white pepper.
Grill the salmon, skin side down, over moderate heat until the skin is
lightly charred and crisp, 5 minutes. Turn the salmon and grill until just
cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin
side up. Scatter the olives over the fish. Cut the salmon crosswise into 6
pieces and serve.
Meyer Lemon Semifreddo With Summer Berries
YieldMakes 8 to 10 servings
Ingredients
1/2 cup sliced almonds, toasted
1 3/4 cups chilled heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular
lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries, blueberries,
and quartered hulled strawberries)
Preparation
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang.
Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat
whipping cream in large bowl until soft peaks form. Refrigerate whipped
cream while making custard.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large
metal bowl to blend. Set bowl over large saucepan of simmering water and
whisk constantly until yolk mixture is thick and fluffy and instant-read
thermometer inserted into mixture registers 170°F, about 4 minutes. Remove
bowl from over simmering water. Using electric mixer, beat mixture until cool,
thick, and doubled in volume, about 6 minutes. Fold in chilled whipped
cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan
lightly on work surface to remove air pockets. Fold plastic wrap overhang
over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.
Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO
AHEAD: Can be made 3 hours ahead. Cover and refrigerate.
Unfold plastic wrap from top of semifreddo and invert dessert onto platter;
remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo
crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside
and serve.
Zappone's Italian Bistro & Catering
1652 N. Higley Rd, Gilbert, AZ 85234
480-218-2338
www.zapponesbistro.com
