Wednesday, June 20, 2007

Grilled Peaches with Arugula, Prosciutto and Parmigiano Reggiano

Okay, so I'm not cut out to be an Iron Chef but I thought you would like this cooking video-the recipe is simple and perfect for summer. If you can get white peaches they are sweeter than the yellow and a bit larger. You can do this outdoors or on a stove top grill. Just section the peach, sear it and the put it on a plate with Prosciutto di Parma, shaved Parmigiano Reggiano cheese topped with baby arugula or roll up the arugula in the prosciutto, top with the cheese surrounded by peaches. Make a quick dressing with some quality extra virgin olive oil and balsamic vinegar, salt and pepper.

My public relations lady was playing with her little Kodak digital and was able to do this video, she needs practice. The photograph is her version of the salad.

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