Salumi with Peaches and Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Salumi refers to all dry-cured Italian-style meats and sausages. Great chefs such as Tom Colicchio, Lidia Bastianich, Mario Batali, and Paul Bertolli are introducing them to a new generation of Americans, who may not realize what an incredible variety is available. Thanks to these chefs for bringing this artisan tradition back to the culinary fore. What an inspiration! One summer when I traveled in Italy, I was served salumi with peaches just about everywhere I went and although it was a combination I had never before tried, it made perfect and delicious sense and stayed with me after I returned to Chicago. Ingredients:
8 thin slices finochionna salumi |
12 thin slices tuscan salumi |
12 thin slices sulmitti pepperoni |
2 ripe peaches or nectarines |
1/2 cup olive oil, plus more for drizzling |
juice of 1 orange |
juice of 1 lemon |
2 bunches watercress |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh basil |
kosher salt and cracked black pepper |
1 ounce pecorino cheese, shaved |
Directions:
1. 1. On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.
2. 2. Without peeling the peaches, remove the pits, slice the fruit into thin wedges, and put in a bowl. Add the olive oil, orange and lemon juice, watercress, mint, and basil and toss gently.Season to taste with salt and pepper and toss again.
3. 3. Spoon the salad next to the salumi. Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.
4. Per serving: 289.8 calories, 278.4 calories from fat, 30.9g total fat, 5.6g saturated fat, 8.5 mg cholesterol, 185.1 mg sodium, 0.8g total carbs, 0.2g dietary fiber, 0.2g sugars, 3.2g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Fantastico by Rick Tramonto, Mary Goodbody, and Belinda Chang. Copyright (c) 2007 by Rick Tramonto. Published by Broadway Books.Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs. Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine. Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.
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