Monday, August 29, 2011

Getting Fancy in the Kitchen: Peaches and Prosciutto

There's a restaurant in Venice, CA called Gjelina. I've never been, but the buzz surrounding the place is phenomenal. Reservations are required weeks, if not months, in advance for the dinner service. I've always wanted to check it out. Lo and behold, Food & Wine magazine did a feature in this month's issue on the head chef, Travis Lett.  One dish, in particular, looked especially delicious and, well, doable. Tonight I decided I'd try my hand at Grilled Apricots with Burrata, Country Ham and Arugula.

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I made quite a few concessions. Ok, pretty much every ingredient was substituted. I had peaches on hand, so I used those in lieu of the apricots. My local Trader Joe's was out of burrata cheese, so I used a fresh mozzarella instead. I also swapped out country ham for prosciutto. To be fair, Gjelina's current lunch menu makes the salad with grilled peaches and prosciutto, so I scored there!

Above is my ingredient line-up. There are several more ingredients than necessary for the P/P salad because I decided to put the leftover mozz and Italian ham to use with a flatbread pizza.

I whipped up a quick pizza dough and sauteed garlic and tomato in olive oil and spread that on the dough.

I then layered on the extra fresh mozzarella and prosciutto. The dough was placed on a hot pizza stone and popped that into the over to bake for 12 minutes.

 Meanwhile, the peaches were a grillin'.

I whisked together a bit of lemon juice, olive oil, salt and pepper for the dressing. I tossed the dressing together with the peaches and some baby greens then drizzled the salad with balsamic vinegar. I then layered in the cheese and prosciutto.

The flatbread pizza was done just in time! Bubbly cheese and meat with crispy edges makes me a very happy lady.

A bit of bubbly for me and water in a Frankenstein mug for Jeff and we were ready to chow down! The salad was The sweet peach, the salty prosciutto, the creamy mozzarella and the lemony baby greens were a one-two punch to the palate. Such a surprisingly perfect combination. The flatbread pizza was just as scrumptious. I wanted to give gourmet a whirl and I'm so glad I did. A "from scratch" meal that takes less then 45 minutes to make is a WIN in my book.

Have you tried to whip up any new recipes lately? I'd love to hear about them. I'm up to try most anything :)

In the words of the venerable Lidia Bastianich, "Tutti a tavola a mangiare!"

1 comment:

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