Also known as rock-melon or cantaloupe, make sure you select the sweetest and ripest melon, it is the quality of the melon that will shine in this dish.
Prosciutto is cured pork, air dried and salted for up to 18 months; prosciutto Toscano has a great balance of salt and sweet and it is that saltiness that works so perfect with the ripe sweetness of the melon, but with this original classic I found there was always something missing. A touch of acidity too cut through the fat of the prosciutto can balances out this dish nicely and a gremolata works well in this case. Gremolata is traditionally served on top of Ossobuco milanese, a combination of lemon zest, juice, capers, parsley and olive oil, it is this punch that wakens this old classic up, and of course the cherry tomatoes offer a sweet seasonal touch.
A light and refreshing starter or main course, this is something I would like too eat every day during the hot summer months.
20 slices Tuscan Prosciutto (thin)
Small bunch parsley
200g cherry tomates
200ml extra virgin olive oil
Testo della ricetta
First you need to make your Gremolata. This is the combination of orange and lemon zest with a fine micro-plane and obtaining the juice.
Wash your capers under water to remove some of the salt, dry and chop fine, also chop fine your parsley. Quarter your cherry tomatoes and combine all together with the juice, zest, capers, parsley and olive oil and this is your dressing for the dish.
Clean your melon by deseeding and removing the skin, cut in lengthways nice wedges. Plate your dish by laying the prosciutto over your melon like a blanket and then finnish with your citrus and cherry tomato Gremolata.
The lost and forgotten cousin of Calamari and Octopus, Cuttlefish has been part of traditional Italian cooking for centuries. Looking like a creature from outer space, with shot tentacles on the front and a unique hard back bone and diamond shape they have a delicate and wonderful texture and flavor.
You read their namesake and you think they are fish but they are actually mollusks, belonging to the cephalopod class and order sepia. They are found in Italy all year round, great for stuffing, grilling, braising a very versatile product. The ink sack found in the front of the head, usually used as a defense mechanism to escape from its predators can be harvested and used in many dishes. It can be used to color pasta and sauces to give a unique, look and flavor. All through out Italy may different specialties of cuttlefish can be found.
In inzimino (Tuscany): Cuttlefish are cut into slices, cooked in tomato sauce flavored with garlic and during the cooking added with spinach or Swiss chard.
A zemin (Liguria - Genova): Cuttlefish are made in the same way of Tuscan recipe but in this recipe you can find pine nuts and dried mushrooms.
Baked cuttlefish and potato (Puglia): Cuttlefish are baked with potatoes, parsley, garlic, puréed tomatoes and ewe's cheese (pecorino cheese). But in Puglia people also prepare potato and cuttlefish stew and serve it on grilled slices of bread.
Cuttlefish in black (al nero) and Venetian cuttlefish: Cuttlefish "al nero" are prepared in Veneto, near Venice. Cuttlefish are cut into slices and then sautéed in olive oil together with garlic and parsley. Then wine is added. The ink, diluted in hot water, is added at the end of cooking. Venetians serve them with polenta or use them to dress pasta. Cuttlefish, Venetian-style have tomatoes too!
500g Cavatelli pasta (or any fresh short pasta)
1 celery stalk
200ml fresh tomato sauce
50ml dry white wine
50ml fish stock
1 small bunch dill
20ml black cuttlefish ink (or calamari)
Salt and pepper
Testo della ricetta
Wash and clean your cuttlefish by removing the tentacles from head, the back bone and insides of the fish. Be careful about the ink sack around the head, this can be used if you can not buy the ink separate. Chop and dice into small cubes.
Clean, peal and chop your carrot, celery and onion into a fine dice and with a medium sized pot on low heat, dash of e.v.v.o cook your soffritto until soft and tender. Increase the heat, add your cuttlefish and sauté, after 2 min add your white wine, once evaporated add fish stock, cook for 2 min, then add your Black Cuttlefish ink. This will give your argue a distinctive dark black color and rich seafood flavor. In a separate pot of boiling water, blanch your peas for 2 min then drain and add too your sauce. Turn down the heat too low, add your tomato sauce and braise slowly for 20 min.
Season with salt and pepper. Bring a large pot of water to the boil, season with salt and cook your pasta until al dente. Drain and add your pasta to the sauce, cook together for a minute or two so they can combine and allow the pasta to absorb the sauce. Finish your dish with fresh dill and a touch of extra virgin olive oil.
Straw yellow in color, the wine shows delicate aromas of orange flowers, golden delicious apples, bananas, and lemon rind. The easy-drinking flavors, fresh and balanced, finish with the aromatic notes first felt on the nose.
Alcohol by volume:
100% Pinot grigio
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In Sicily, the growing season was marked by abundant winter rainfall which left ample reserves of ground water for later in the season. The absence of sudden temperature swings or significant humidity allowed the vines to grow and develop without suffering outbreaks of vine diseases. The grapes were able to ripen in optimal fashion, reaching an excellent balance between sugar and acidity for a wine of fresh and fruity personality.
The grapes, hand-picked, were destemmed and pressed and the must then chilled to a temperature of 46° Fahrenheit (8° centigrade) to assist a natural settling of impurities. The must was then fermented in temperature-controlled stainless steel tanks at temperatures held constantly to a maximum of 62°-63° Fahrenheit (17° centigrade). The wine remained in stainless steel tanks at a temperature of 50° Fahrenheit (10° centigrade), filtered, and then bottled.