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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Fruit with Prosciutto

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Fruit with Prosciutto Empty Fruit with Prosciutto

Post by Lobo Thu 28 Jan 2016, 9:45 pm

Fruit with Prosciutto Img98l
Fruit with Prosciutto
Fruit with Prosciutto Translucent
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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6
Melon is the fruit most traditionally paired with prosciutto, but this deep pink, delicate meat—the most prized of all Italian hams—is good with whatever summer fruit is in its prime. The fruit should be fragrant even before you cut it open and the flesh should be firm, not mushy. A pinch of sea salt will bring out its natural sweetness.






  • 8

Ingredients:


  • Nectarines, figs, cantaloupe, honeydew and/or other ripe
      summer fruits
  • 8 paper-thin slices prosciutto
  • 1/2 lemon
  • Sea salt, to taste

Fruit with Prosciutto Wine-pairing-icon-white

Wine Pairing

This pairs well with rich, medium-bodied sparkling wines from our Wine Club.

Directions:

Pit or seed the fruit, if necessary, and cut into halves or wedges. If using melon, cut the rind from the fruit. Arrange the fruit and prosciutto on a platter. Squeeze the lemon over the fruit and then sprinkle with a pinch of salt.

Serve immediately, instructing diners to wrap the fruit in the prosciutto. Serves 4 to 6.

Fresh take: In the fall, track down Fuyu persimmons, which taste of apricot and tomato. In place of the prosciutto, try northern Italian bresaola, a mildly sweet air-dried beef, or serrano ham.

Adapted from Williams-Sonoma Good Food to Share, by Sara Kate Gillingham-Ryan (Weldon Owen, 2010).

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