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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
4 tomatoes, peeled, seeded and diced |
1/2 cup(s) finely diced zucchini |
1 clove(s) garlic, minced |
1 tablespoon(s) freshly squeezed lemon juice |
pinch ground cumin |
1 tablespoon(s) each basil, dill and chives |
2 eggs, separted into whites and yolks |
pinch salt |
1/2 cup(s) mascarpone |
1/3 cup(s) finely grated parmigiano-reggiano cheese |
6 piece(s) prosciutto |
toasted pine nuts |
basil leaves |
Directions:
1. Salad:
2. In a bowl, toss tomatoes with zucchini, garlic, lemon juice, cumin, basil, dill and chives. Spoon into 6 glasses.
3. Mascarpone Cream:
4. In a bowl, beat egg whites with salt to soft peaks. In another bowl, mix mascarpone with egg yolks and Parmigiano-Reggiano. Fold the egg whites into the mascarpone and spoon on top of the vegetables, then chill for 4 hours.
5. Ham Crisp:
6. In a nonstick skillet, cook prosciutto over moderately low heat, turning once, until crisp. Top each verrine with toasted pine nuts, basil leaves and the prosciutto.
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