Figs and Melon with Prosciutto Fichi e Melone al Prosciutto
MAKES 4 SERVINGS For summer, ripe figs and juicy wedges of melon with prosciutto are a classic antipasto. Either brown or green figs will do, and you can use honeydew, cantaloupe, or other sweet, ripe melon, except watermelon. Figs do not ripen after they are picked, so buy them when they are soft, with a drop of nectar visible in the opening at the flower end. If figs are not available, wedges of ripe pear, pineapple, or persimmon are good complements for the prosciutto. Use the very best prosciutto for this simple antipasto, such as Prosciutto di Parma. Make sure the prosciutto is moist, not dried out, and that the slicer cuts the meat paper-thin and lays it out flat on wax paper. If stacked, the slices will stick together and be very hard to separate.
4 ripe fresh figs 8 (1-inch-thick) slices honeydew, cantaloupe, or other melon 12 thin slices imported Italian prosciutto With a small sharp knife, peel the figs. Arrange the figs and melon slices on serving plates. Drape the prosciutto on top. Serve immediately. Asparagus and Prosciutto Rolls
Involtini di Prosciutto e Asparagi
MAKES 4 TO 8 SERVINGS Thin slices of tender prosciutto wrapped around asparagus spears make attractive appetizers. There are many variations on this theme. For example, substitute smoked salmon or salami for the prosciutto and breadsticks for the asparagus.
1 pound medium asparagus Salt 1/4 pound thinly sliced imported Italian prosciutto
1. Snap or cut off the base of the asparagus where the color changes from green to white. In a large skillet, bring about 2 inches of water to a boil. Add salt to taste. Add the asparagus. Cook until an asparagus spear bends gently when lifted by the stem end, about 4 to 8 minutes, according to the thickness of the asparagus. They should be tender yet crisp. Drain the asparagus and cool under running water. Blot dry.
2. Cut the prosciutto slices in half crosswise. Leaving the tips uncovered, wind a piece of prosciutto around the length of each asparagus spear. Arrange the asparagus on a serving platter.
3. Serve immediately or cover with plastic wrap and refrigerate up to 3 hours.
Roasted Figs in Prosciutto Fichi in Prosciutto
MAKES 4 TO 8 SERVINGS In Italy, fig trees grow everywhere. They are widely cultivated, of course, but you also find the trees growing randomly along the roadside, sprouting out of stone walls and even from cracks in the pavement. Fresh figs are increasingly popular and available in the United States. They are good for dessert, but also with cheese or prosciutto for a first course. The Italians say the best figs have “a teardrop in the eye,” una lacrima nell’occhio, that is, a drop of juice oozing out of the flower end at the base of the fruit, which indicates that they are perfectly ripe. If you don’t have a thick, rich, aged balsamico tradizionale, serve the figs plain. Any other kind just won’t do.
8 large fresh brown figs 8 slices of imported Italian prosciutto, halved crosswise Best quality balsamic vinegar (optional)
1. Preheat the oven to 350°F. Cut the figs in half lengthwise. Wrap a piece of prosciutto completely around each fig half. Place the figs on a baking sheet. Bake 10 minutes or until heated through.
2. Transfer the figs to a serving plate. Dribble each half with a drop or two of balsamic vinegar, if using. Serve immediately.
Lemon Meatballs Polpettine al Limone
MAKES 6 SERVINGS Everybody loves when I make these tasty little meatballs, which I first ate on Capri. I usually make a double recipe, to be sure that everyone gets enough. They are also good served with a light, fresh tomato sauce.
1/2 cup dry crustless bread, cut into bite-size pieces 1/2 cup cold water 1/2 pound lean ground beef 1/4 cup freshly grated Parmigiano-Reggiano 2 tablespoons finely chopped pine nuts 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 large egg, beaten 3 tablespoons olive oil Lemon wedges
1. Soak the bread in the water for 10 minutes. Squeeze out the excess liquid.
2. In a large bowl, mix together all the ingredients except the oil and lemon wedges. Knead the mixture with clean hands until it is thoroughly blended. 2 Rinse your hands in cool water. Form the meat mixture into 1-inch balls.
3. Heat the oil in a large skillet. Add just enough of the meatballs as will fit comfortably without crowding. Cook, turning the balls occasionally, until browned on all sides, about 8 minutes.
4. Serve hot with lemon wedges.
Chicken and Olive Pâté Pâté di Pollo
MAKES 8 SERVINGS Game, pork, and veal are the typical meats used for pâté, but this easy Piedmontese version is appealing because it is made with chicken. It can be shaped in a bowl or mold and makes an attractive appearance on a buffet, garnished with pickled onions, cornichons, cherry tomatoes, or marinated sun-dried tomatoes.
1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 6 boneless, skinless chicken thighs Salt 1/2 cup (1 stick) unsalted butter, softened 1 teaspoon grated lemon zest 1/2 teaspoon ground nutmeg 1 garlic clove, minced Freshly ground black pepper 1/2 cup imported mild black olives, such as Gaeta, pitted and coarsely chopped Tender salad greens Toasted Italian or French bread
1. Place the onion, carrot, celery, and chicken in a large saucepan. Add cold water to cover and salt to taste. Bring to a simmer and cook until the chicken is tender, about 30 minutes. Let the chicken cool slightly in the broth.
2. Transfer the chicken to a food processor fitted with a steel blade, or to a cutting board. Chop very finely. Transfer it to a large bowl and mix in the butter, lemon zest, nutmeg, garlic, and salt and pepper to taste. Stir in the chopped olives.
3. Line a small bowl with plastic wrap. Add the chicken mixture and pack it in firmly. Cover and chill several hours or overnight.
4. To serve, cut the pâté into 8 slices. Serve on a bed of salad greens with toasted bread.
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